We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Grilled Chicken Layered Taco Dip

(0)
  0 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 10 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Grilled chicken, avocado and onions bring a twist to this party favorite.

Ingredients

1
tablespoon vegetable oil
1
avocado, halved and pitted, unpeeled
4
green onions
2
boneless skinless chicken breasts (about 12 oz)
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1
can (16 oz) Old El Paso™ refried beans
1
can (4.5 oz) Old El Paso™ chopped green chiles
3/4
cup sour cream
1
cup shredded Mexican blend cheese (4 oz)
1
cup diced tomato
1/4
cup sliced ripe olives

Steps

  • 1 Heat gas or charcoal grill.
  • 2 Lightly brush 1 teaspoon oil on cut sides of avocado and on green onions. Add remaining 2 teaspoons oil and chicken breasts to medium bowl. Add 1 tablespoon of the taco seasoning mix; toss chicken to evenly coat.
  • 3 Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes; dice chicken.
  • 4 Meanwhile, place avocados, cut sides down, on grill over medium heat. Cook 2 to 3 minutes or until cut side is charred. Cool slightly, then peel and dice. Place green onions on grill; cook 1 to 2 minutes or until light grill marks appear. Chop grilled onions.
  • 5 In small bowl, mix refried beans, remaining taco seasoning mix and green chiles. Spread seasoned beans on a platter. Carefully spread sour cream on top, leaving a little border of beans. Top with cheese, diced chicken, tomato, avocado, green onions and olives.
  • 1 Heat gas or charcoal grill.
  • 2 Lightly brush 1 teaspoon oil on cut sides of avocado and on green onions. Add remaining 2 teaspoons oil and chicken breasts to medium bowl. Add 1 tablespoon of the taco seasoning mix; toss chicken to evenly coat.
  • 3 Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes; dice chicken.
  • 4 Meanwhile, place avocados, cut sides down, on grill over medium heat. Cook 2 to 3 minutes or until cut side is charred. Cool slightly, then peel and dice. Place green onions on grill; cook 1 to 2 minutes or until light grill marks appear. Chop grilled onions.
  • 5 In small bowl, mix refried beans, remaining taco seasoning mix and green chiles. Spread seasoned beans on a platter. Carefully spread sour cream on top, leaving a little border of beans. Top with cheese, diced chicken, tomato, avocado, green onions and olives.

Expert Tips

Serve with your favorite tortilla chips or fresh vegetables like jicama, celery and bell pepper strips.

Want to add some zip? Top with fresh sliced jalapeño chiles, and serve with hot sauce on the side.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220.9
Calories from Fat
110
% Daily Value
Total Fat
13.2g
20%
Saturated Fat
5.1g
25%
Trans Fat
0g
Cholesterol
44.6mg
15%
Sodium
477.8mg
20%
Total Carbohydrate
11.9g
4%
Dietary Fiber
4.4g
18%
Sugars
2.0g
Protein
13.7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15.30%
15%
Calcium
11.40%
11%
Iron
6.30%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved