Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (4 ounces) diced green chilies
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons chopped chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9-inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, and diced green chilies.
3. In a separate mixing bowl, whisk together the mayonnaise, sour cream, chopped chipotle peppers, adobo sauce, lime juice, cumin, garlic powder, onion powder, salt, and black pepper.
4. Pour the sauce over the chicken mixture and stir until well combined.
5. Transfer the mixture to a 9-inch baking dish and sprinkle the shredded cheese on top.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and sprinkle with chopped cilantro.
8. Serve hot with tortilla chips, sliced vegetables, or crackers.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 380
- Fat: 21g
- Carbohydrates: 27g
- Protein: 23g
- Fiber: 6g
- Sugar: 4g
Substitutions for ingredients:
- Instead of chicken, you can use ground beef or turkey.
- Instead of black beans, you can use kidney beans or pinto beans.
- Instead of corn, you can use diced tomatoes or roasted red peppers.
- Instead of mayonnaise, you can use Greek yogurt.
- Instead of sour cream, you can use cream cheese.
Variations:
- Add diced avocado or guacamole on top before serving.
- Top with sliced jalapeños for extra heat.
- Use different types of cheese, such as cheddar or pepper jack.
- Add a layer of refried beans on the bottom of the baking dish before adding the chicken mixture.
Tips and tricks:
- Make sure to drain and rinse the black beans and corn before adding them to the chicken mixture.
- Use a rotisserie chicken to save time on cooking and shredding the chicken.
- Adjust the amount of chipotle peppers and adobo sauce to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve in a colorful bowl or dish to make it more visually appealing.
- Garnish with additional chopped cilantro or sliced jalapeños.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Diced avocado or guacamole
Pairings:
- Tortilla chips
- Sliced vegetables, such as carrots, celery, and bell peppers
- Crackers
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dip is too thick, add a splash of milk or cream to thin it out.
- If the dip is too spicy, add more sour cream or mayonnaise to mellow out the heat.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Mexicali is a city in Baja California, Mexico, known for its fusion of Mexican and American cuisine.
Flavor profiles:
- Spicy, smoky, tangy, and creamy.
Serving suggestions:
- Serve as an appetizer or snack for game day, parties, or gatherings.
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Region: Mexican