Add a new angle to your party tricks with this family favorite, Skillet Green Chile Chicken Dip. Easy to assemble and devoured quickly with Super Crispy Crinkle Cut Fries.
28 oz. Bag Grown In Idaho Super Crispy Crinkle
Cut Fries
1 T Canola Oil
½ C Scallions, sliced
1 4 oz. Can Diced Green Chile
2 8 oz. Bricks Cream Cheese
½ C Sour Cream
1 C Mexican Cheese, shredded
1 tsp Lime Zest
1 C Rotisserie Chicken, shredded
Salt and Pepper, to taste
OVEN: Preheat oven to 425°F. Arrange frozen potatoes in a single layer on a baking sheet lined with parchment paper. Bake 25-30 minutes or until crispy. Stir halfway through cooking time to ensure even baking.
AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.
Reduce the oven to 375°F. Heat a 10-inch cast iron skillet over medium heat and add the canola oil. Add the scallions and cook until slightly softened, stirring, 1-2 minutes.
Turn the heat down to low and add the chiles and cream cheese. Stir frequently, until the cream cheese is melted. Add the sour cream, 1½ cups of the shredded cheese, lime zest and the rotisserie chicken.
Smooth the top and then sprinkle with the remaining ½ cup shredded cheese.Bake until the cheese is melted and bubbly, about 15 minutes. Serve the dip with the fries. Enjoy!