Chicken Fajita Dip
Get ready to spice up your appetizer game with this irresistibly creamy and flavorful Chicken Fajita Dip! Perfect for parties, game days, or any gathering, this crowd-pleasing dip combines tender, seasoned chicken, sautéed bell peppers, melted Mexican cheese, and a hint of zesty taco seasoning. With a base of rich cream cheese and sour cream, it’s baked to bubbly perfection and topped with a cheesy golden crust. Packed with Tex-Mex flair, it’s served best alongside crunchy tortilla chips, making it an unforgettable snack that’s bursting with bold flavors in every bite.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Red bell pepper
- 1 medium, diced Green bell pepper
- 2 minced Garlic cloves
- 1 tablespoon Taco seasoning
- 8 ounces, softened Cream cheese
- 1 cup Sour cream
- 2 cups Shredded Mexican blend cheese
- 1 10-ounce can, drained Canned diced tomatoes with green chilies
- 2 tablespoons, chopped Cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 bag, for serving Tortilla chips
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breast with salt and black pepper, then cook in the skillet for about 5-6 minutes per side, or until fully cooked. Remove from the skillet and allow to rest for 5 minutes before shredding with two forks.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, red bell pepper, and green bell pepper for 3-4 minutes until softened.
Add the minced garlic and taco seasoning, cooking for an additional 1 minute until fragrant. Remove the skillet from heat.
In a large mixing bowl, combine the softened cream cheese, sour cream, 1 1/2 cups of shredded Mexican cheese (reserve 1/2 cup), and the drained diced tomatoes with green chilies. Mix until well combined.
Fold in the shredded chicken, sautéed vegetables, and chopped cilantro. Stir until evenly distributed.
Transfer the mixture to an oven-safe baking dish and spread it evenly. Sprinkle the remaining 1/2 cup of shredded Mexican cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted and bubbly.
Remove the dip from the oven and let it cool slightly. Serve warm with tortilla chips for dipping.
Nutrition Facts
Calories |
4240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.9 g | 384% | |
| Saturated Fat | 133.6 g | 668% | |
| Polyunsaturated Fat | 41.1 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 7960 mg | 346% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 44.1 g | ||
| Protein | 215.7 g | 431% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2570 mg | 198% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3263 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
