Southwestern Cheesy Chicken Dip

A recipe from Georgia Department of Education School Nutrition

Shredded Chicken, salsa, pinto beans, corn, and white cheese sauce are combined with Mexican spices creating a dip that is bursting with flavor. Served with tortilla chips, this recipe is an instant hit with students!

Southwestern Cheesy Chicken Dip in bowls.

Ingredients:

4 lbs + 6 oz Beans, pinto, low sodium, canned
1 qt Water, tap
2 tbsp Spice, garlic, granulated
2 tbsp Spice, onion, powder
2 tbsp Spice, chili, powder
2 tbsp Spice, cumin, ground
13 lbs + 2 oz Cheese sauce, white
1 qt Salsa
1/2 cup Spice, blend, taco
5 lbs + 4 oz Shredded Chicken
1 1/2 qt Corn, sweet, yellow, kernels, frozen
9 oz Cilantro, fresh, leaves, chopped
8 lbs + 12 oz Chips, tortilla, bulk

Steps:

Drain and rinse pinto beans.
Place half the beans in VCM. Add the water, granulated garlic, onion powder, chili powder, and cumin. Blend to almost puree.
Add blended pinto beans, whole pinto beans, cheese sauce, salsa, and taco seasoning in the steam jacket kettle on medium-high heat. Stir to combine.
Gently stir in Shredded Chicken and frozen corn.
Cook the dip, stirring occasionally, for 20 minutes.

Cook to 165°F or higher for 15 seconds.

Hold at 135°F or above.

Portion 1 cup dip in serving container and sprinkle with fresh chopped cilantro. Serve with 2oz. tortilla chips.

Chopped green onions also make a great finish for this dip.

Measure 2 oz. of tortilla chips to determine the quantity required for each serving. According to various sources, 2 oz. is approximately equivalent to 20 to 30 chips, depending on their size.