Cheesy Chicken Elote Dip
Prep 30 Minutes
Total 30 Minutes
- 2 tablespoons butter
- 1 bag (12 oz) frozen (thawed) whole-kernel corn, patted dry
- 1 can (4.5 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 package (0.85 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
Recipe Continues Below
- 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.
- 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.
- Spoon corn mixture over chicken mixture in skillet.
- Top with queso fresco cheese and cilantro. Serve with tortilla chips and lime wedges.
- Elote is traditional Mexican grilled sweet corn on the cob. Serve with sour cream and an extra sprinkle of ground red pepper for even more elote flair.
- Want to use fresh corn instead of frozen? No problem! You’ll need 2 1/2 cups fresh kernels (from about 4 ears).
- 1 Serving Calories 210 (Calories from Fat 130); Total Fat 15g (Saturated Fat 8g ,Trans Fat 1/2g); Cholesterol 55mg; Sodium 490mg; Potassium 170mg; Total Carbohydrate 9g (Dietary Fiber 0g ,Sugars 2g); Protein 11g
- % Daily Value: Vitamin A 15%; Vitamin C 4%; Calcium 10%; Iron 4%
- Exchanges: 1/2 Other Carbohydrate; 1/2 Vegetable; 1 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat
- Carbohydrate Choice: 1/2
*Percent Daily Values are based on a 2,000 calorie diet