Nacho Chicken & Bean Dip
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350ºF (180ºC).
Heat olive oil in non-stick skillet and sauté garlic with ground chicken and spices. Use the back of the spoon to break up ground chicken into smaller pieces. Add half the salsa (of your choice) to the chicken mixture. Add drained black beans and heat through.
Spread this mixture onto the bottom of a casserole dish. Top with the other half of the salsa.
Dice the green onions, tomatoes and jalapeno. Spread over the salsa topped beans.
Top with shredded cheese and minced fresh cilantro.
Place in oven and cook until cheese is fully melted.
Serve immediately with tortilla chips. Also works well as a filling for soft tortillas.
This is a healthy re-make of an old party favourite. Skipping the usual sour cream or cream cheese and adding cooked beans lowers the amount of fat and boosts the fibre content of the recipe. The recipe is flexible and you can add other healthy additions like sliced black olives, lettuce, avocado and diced sweet red peppers.
|Per 175 g serving||Amount|
|Saturated Fat||3 g|
|Per 175 g serving||% Daily Value|