Dip de Elote con Pollo y Queso

Ingredientes

• 2 tablespoons butter
• 1 bag (12 oz) frozen (thawed) whole-kernel corn, patted dry
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1/2 teaspoon ground red pepper (cayenne)
• 1/4 teaspoon salt
• 2 cups chopped cooked chicken
• 1/2 cup sliced green onions
• 1 package (8 oz) cream cheese, cubed
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 2 tablespoons water
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1/2 cup crumbled queso fresco cheese
• 1/4 cup chopped fresh cilantro leaves
• Tortilla chips, as desired
• Lime wedges

Preparación

1. 1

   In 10-inch skillet, melt butter over medium-high heat. Add frozen corn, chiles, red pepper and salt; cook 5 to 8 minutes, stirring frequently, until corn begins to brown. Transfer to medium bowl; cover with foil to keep warm. Clean out skillet.

2. 2

   Spray same skillet with cooking spray. Add chicken, green onions and cream cheese; cook over medium heat 2 to 4 minutes, stirring occasionally, until cheese is melted and mixture is combined. Stir in taco seasoning mix and water. Cook over medium heat 1 to 2 minutes longer, stirring frequently, until mixture is hot and bubbling at edges. Remove from heat; stir in Monterey Jack cheese.

3. 3

   Spoon corn mixture over chicken mixture in skillet.

4. 4

   Top with queso fresco cheese and cilantro. Serve with tortilla chips and lime wedges.