Description
Can also be made without chicken as an 8-layer dip, or omit bacon, too, for vegetarian. Serve with tortilla chips. A clear 8×8 pan is good for this.
Ingredients
- 2 skinless, boneless chicken breast halves
- 1 ½ tablespoons chopped fresh cilantro
- 1 tablespoon vegetable oil
- 4 slices lean bacon, chopped
- 1 (16 ounce) can refried beans
- 1 teaspoon taco seasoning mix
- 1 cup sour cream
- ¾ cup shredded Cheddar cheese
- 1 cup prepared guacamole
- 1 cup diced tomatoes
- 1 ½ tablespoons chopped fresh cilantro
- 2 tablespoons sliced black olives
- 2 tablespoons finely sliced green onions
- ¼ cup shredded Cheddar cheese
Instructions
- Place the chicken
- 1 1/2 tablespoons of cilantro
- and vegetable oil in a skillet over medium heat
- and pan-fry the chicken breasts until lightly golden brown
- no longer pink in the middle
- and the juices run clear
- about 5 minutes per side. Remove the chicken and set aside. When cooled
- cut into cubes.
- Place the bacon in the same skillet
- and cook over medium-high heat
- stirring often
- until evenly browned
- about 10 minutes. Mix the refried beans into the skillet with the bacon
- and cook
- stirring frequently
- until the beans are hot and bubbling
- 5 to 10 minutes. Mix the taco seasoning and sour cream together in a bowl.
- To assemble
- spread the hot bean and bacon mixture into the bottom of an 8×8-inch glass dish. Sprinkle the chicken cubes over the bean mixture
- then follow with these layers: 3/4 cup of Cheddar cheese
- guacamole
- sour cream mixture
- and sliced tomatoes. Sprinkle the top with 1 1/2 tablespoons of cilantro
- black olives
- green onions
- and 1/4 cup of shredded cheddar cheese.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 6