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Arizona Cheesy Chimichanga Dip |
"Serve up proper Tex-Mex flavor with our dip of the hat to the famous chimichanga! Start with a creamy base of cream cheese, bitter cream and a twist on conventional mayo tangy McCormick® Mayonesa with Lime. Add shredded hen, Mexican cheese, Burrito Seasoning Mix and chilies for south of the border flavor. Spoon into tostada bowls, bake and pinnacle off with cheese and chopped cilantro. Muy Bueno!"
Ingredients :
- 1 (8 ounce) bundle cream cheese, softened
- 1/2 cup McCormick® Mayonnaise with Lime Juice (Mayonesa) or mayonnaise
- half cup bitter cream
- 1 (4 ounce) can diced inexperienced chilies, undrained
- 1 package deal McCormick® Burrito Seasoning Mix
- half cup shredded Mexican cheese combo, divided
- 1 1/2 cups shredded cooked hen
- 2 6-inch tostada bowls
Instructions :
Prep : 10M | Cook : 32M | Ready in : 35M |
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- Preheat oven to 350 ranges F. Mix cream cheese, mayonnaise, sour cream, chiles, Seasoning Mix and 1/4 cup of the shredded cheese in massive bowl till properly blended. Stir in fowl.
- Place tostada bowls on foil-covered baking sheet. Spoon dip evenly into the two tostada bowls.
- Top each bowl with ultimate 1/four cup shredded cheese.
- Bake 25 mins or until heated via. Serve with favored toppings and tortilla chips.
Notes :
- If not able to find tostada bowls, the dip can be prepared as directed above in an ovenproof baking dish.
- Serve with assorted toppings, including bitter cream, guacamole, chopped clean cilantro and sliced jalapeƱo peppers.
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