Buffalo Chicken Dip

Buffalo Chicken Dip by the amazing

1 tablespoon olive oil
1 boneless, chicken breasts, cut crosswise in half
salt and pepper, to taste
1 cup Cayenne Pepper, or more, to taste
1 (16-ounce) black bean mashed beans
4 oz Cream Cheese of choice, cubed
1 cup shredded Mexican blend cheese
2 tbsp sour cream (sub if you’d like)
1 avocado, halved, seeded, peeled and sliced
2 tbsp chopped fresh cilantro leaves

Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Heat olive oil in a medium skillet over medium high heat. Season chicken breast with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding and combining with Frank’s RedHot; set aside. Reheat refried beans according to package instructions. Spread the refried beans in an even layer into the prepared baking dish. Without stirring, top with Cream Cheese. Spread the chicken mixture on top in an even layer and sprinkle with cheese. Place into oven and bake until bubbly, about 15-18 minutes. Serve immediately, drizzled with sour cream and garnished with avocado and cilantro, if desired.

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1 comment

  1. Posted by J., at Reply

    1 cup Cayenne Pepper? or more??