Chicken Quesadilla Dip
1. Soften cream cheese to room temperature and place in a bowl.
2. Add green chiles and sour cream and mix into sour cream. I use the liquid from the chilies to help soften the cream cheese.
3. Add taco season and mix well. I suggest using a fork verses a spoon.
4. Cut/Shred chicken and add to the mixture. You can also use a large can of white meat chicken for a more cost effective version. Or slow cook and shred whole chicken breasts.
5. Add shredded cheddar reserving a small portion to add after it bakes.
6. Bake 30 minutes at 350 degrees or until thoroughly heated.
7. Add remaining cheddar cheese and bake until golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 538 | ||
Calories from Fat: 396 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44g | 59 % | |
Saturated Fat 19.3g | 96 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 177.1mg | 54 % | |
Sodium 502.9mg | 17 % | |
Potassium 364.4mg | 10 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.4g | ||
Protein 30.9g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 538
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