Margie's Taco Dip

With football season finally here I wanted to share a great family dip recipe (thanks cousin Margie!). This is a hit at all football parties and its super easy.

1 8oz package cream cheese
1 can chili without beans
1 small can diced green chilies
1 small can sliced black olives
1 cup shredded cheddar cheese

In a 9 inch round glass pie plate evenly spread the cream cheese. I find it is easiest to use your hands. Now open up the can of chili without beans and spread it all over the cream cheese.  Spread green chilies on top of the chili and then add the diced olives. End with cheddar cheese.

Microwave on high for 5 minutes or until dip is hot and cheese is melted. Serve with tortilla chips.

This in one of those chip-dip snacks that you simply can't stop eating!

Chicken Stack

We love Mexican food, but I must admit I am not that good at enchiladas or burritos. They  are never as good as the ones you can get in a Mexican restaurant. This is a good alternative to those two.

2 boneless skinless chicken breasts diced
1 medium onion sliced
1 each of red, yellow or orange peppers sliced
1 cup salsa ( use which ever you like i.e. mild, medium or hot
1 cup shredded cheddar or jack cheese
3 flour tortillas

Dice chicken, place in large frying pan with a small amount of olive oil. Once chicken has cooked remove and place in a bowl to cool. In same pan wipe with paper towel and sauté onions and pepper.
Once peppers and onions are lightly cooked. Return chicken to pan with onions and peppers. Add salsa and heat throughout.  Now assemble stack.  On a cookie sheet sprayed with non stick cooking stray place one tortilla. Top tortilla with chicken/pepper/salsa mixture, then cheese. Repeat until you have used all tortillas. Top layer should be cheese. Bake in 350 degree oven for 15 minutes or until all cheese has melted.