I decided to make a variation on the shrimp dip with the leftover cream cheese and green onions. I was also inspired by one of my favorite dips (I call “crack dip”) which combines 1 lb sausage with a can of Rotel (diced tomatoes) and a block of cream cheese (8oz). I decided to make a variation with chicken. Since all I had on hand was a can of plain diced tomatoes, I added a hefty 2-3T of Franks Red Hot sauce, a dash of cumin, and ground red pepper. I added the leftover green onions from the shrimp dip as well because it is one of those annoying items you must buy in a bunch and only need one or two. Turned out great and all the ingredients came from my freezer and pantry!
- 2 pieces of chicken breast (1/2 lb)
- 2-3T chopped green onions
- 1/2 can diced tomatoes
- 1t cumin
- 3-4T Franks hot sauce
- 2oz cream cheese
Sear chicken 2 minutes on each side before adding all ingredients except the cream cheese.
Pull chicken into bits with two forks once cooked throughout about 5 more minutes.
Remove pan from heat and stir in cream cheese.
Serve hot with tortilla chips.