Fajita Chicken Queso Dip
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 28
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 28
Difficulty: easy
1 tablespoon Parkay® Original Spread-tub
2/3 cup chopped yellow onion
2/3 cup chopped green bell pepper
1 cup chopped rotisserie chicken
2 teaspoons fajita seasoning mix
1 lb (16 oz) Velveeta®, cut into 1/2-inch cubes
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
Tortilla chips or assorted vegetables, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 119 mg | 12% |
Carbohydrate | 3 g | 1% |
Cholesterol | 15 mg | 5% |
Total Fat | 4 g | 6% |
Iron | 1% | |
Calories | 64 kcal | 3% |
Sodium | 299 mg | 12% |
Protein | 4 g | 7% |
Saturated Fat | 2 g | 11% |
Sugars | 2 g | 0 |
Vitamin C | 3 mg | 5% |
Melt Parkay in large skillet over medium-high heat. Add onion and bell pepper; cook 3 to 5 minutes or until tender, stirring occasionally. Add chicken and fajita seasoning; stir to combine. Cook 1 minute or until chicken is hot. Remove from heat; set aside.
Combine Velveeta and undrained tomatoes in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended.
Add chicken mixture to Velveeta mixture; stir to combine. Serve with tortilla chips or assorted vegetables, if desired.
Canned chicken may be used in place of leftover rotisserie chicken.
Fajita Chicken Queso Dip