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Baked Fajita Dip

Baked Fajita Dip

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Total Time: 
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A hot, easy to fix dip with lots of sweet corn and cheesy Cheddar. Add a little heat with jalepeno pepper.


Ingredients and Steps


6 6" flour tortillas, cut into 6 triangles
4 Tbsp. vegetable oil, divided
2 cups Super Sweet Cut Corn (773), frozen

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1 1/2 Cup Fire Grilled Chicken Breast Fajita Meat (496), thawed and chopped

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1/2 medium red bell pepper, diced
1/2 medium onion, diced
1 jalapeño pepper, chopped (optional)
1 cup mayonnaise
1 cup shredded cheddar cheese


1.  Preheat oven to 400ºF.

2. Toss cut tortilla triangles with 1 Tbsp vegetable oil and bake on a foil lined baking sheet about 10 minutes or until golden brown.

3. .Saute corn in 3 Tbsp vegetable oil over medium heat for 5 minutes. Add chopped chicken, pepper, onion, jalapeno pepper and cook an additional  5-7 minutes.

4.  Stir in mayonnaise and half of the shredded cheese. Pour mixture into lightly oiled baking dish. Sprinkle with remaining cheese and bake uncovered for 10-12 minutes.

Tip: Serve hot with tortilla chips.

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