Tinga Dip

INGREDIENTS:

• Cotija cheese for topping

• Green onion slices for topping

• 1 Tbsp minced garlic

• 4 oz green chilies

• 2 diced jalapeños with seeds removed

• 1 large Spanish onion rough chopped

• 2 chipotle peppers in adobo sauce

• Cumin

• 1 cup heavy cream to mix chipotle peppers

• 14.5 oz roasted and diced tomatoes

• 2 medium to small chicken breast boiled and shredded (1 pound)

• Chips or sliced/toasted baguettes

INSTRUCTIONS:

1. Sauté onions and garlic in oil with green/red peppers and diced jalapeños. Blend with green chilies and cheese sauce.

2. Toss in shredded chicken and cook for 5 minutes

3. To food processor add chipotle peppers and one cup of cream. Blend and add skillet and incorporate. Add more heavy cream to get desired consistency.

4. Heat on low to medium low for 1 hour covered. Stir occasionally.

5. Move to serving bowl. Broil uncovered to brown if desired.

6. Top with Cotija cheese and green onions and/or cilantro.

7. Serve with chips and/or sliced and toasted baguettes.

SERVINGS: 12