Tortilla chips are covered with a layer of shredded cheese and enveloped in warm and spicy chicken chipotle sauce with black beans and corn. Finished with a sprinkle of fresh cilantro, this game day snack is the perfect thing to serve a hungry horde of hockey or football fans!
|156 g||Tin Maple Leaf Flakes of Chicken|
|540 ml||Tin black beans, rinsed and drained|
|341 ml||Tin drained corn|
|1 cup||Sour cream|
|1 can||Chipotles in Adobo Sauce|
|2 cups||Shredded sharp or extra old cheddar cheese|
|1 cup||Diced tomatoes|
|1/4 cup||Sliced green onions|
|1/4 cup||Diced cilantro|
Place the sour cream in a blender and then add chipotle peppers, starting with a half a pepper and taste for heat. I like to use one large pepper and one small pepper. Pulse and blend until smooth.
Add the chicken flakes, corn, and black beans to a skillet and add the chipotle sauce. Stir it all together over medium high heat and bring to the boil.
Place your favorite tortilla chips onto a large platter and sprinkle with the shredded cheese. Pour the hot chicken chipotle sauce over all, and then top with diced tomatoes, green onion, and cilantro.
The beauty of this dish is that you are in control of the heat. When making the sauce begin with a half chipotle pepper and then add from there!
Show More Comments
No Comments yet