You know how we all have the best of intentions, right?
I had a potluck coming up at work and I scoured the Internet for the perfect recipe to delight my co-workers (ok, I just did a search in my Pinterest and picked one where I already had most of the ingredients). But the night before, something came up and I didn't get home until 8:30-ish. Bed time is at 9... or I am not my pleasant self the next day. And we can't have that!
So, as I'm debating making the planned dish, or stopping somewhere on the way to work and picking up a random item, my brain says, "we can make this work." The dish I had picked was easy enough, but had a lot of steps. "How can I make almost the same thing, but in less time?"
The recipe below is what happened. (Some of you loyal phoodmoose followers may notice that's it's eerily similar to my queso recipe. Funny how that happens.) It got rave reviews (or maybe just good ones?) at work and several people asked for the recipe. I've made it twice since then and it's still darn tasty for a "wing it" kind of thing.
I served this as a casserole, but it was mentioned several times that it would be great with chips as a dip.
2 T oil
1 tsp garlic powder
1 tsp onion powder
1 tsp freshly ground cumin (you could use the pre-ground stuff, but why?)
2 8 oz packages cream cheese
2 cups green chile sauce (I'm partial to 505 Brand)
1 cup fresh frozen corn
1 1/2 cups shredded cheese (I like to mix cheddar & Monterey Jack, or get a good Mexican blend)
3 cups cooked, shredded chicken
1/2 cup chicken broth
2 limes, divided
Cilantro, optional
Chips, optional
1. Over medium heat, warm the oil and add the spices. Stir until bloomed and fragrant - about 5 minutes.
2. Add cream cheese and green chile sauce. Stir frequently until melted.
3. Add cheese. Stir frequently until melted.
4. Add corn and chicken and enough of the chicken broth to make it a good dip consistency. More if you want it soupy.
5. Mix in the juice of 1 lime.
6. Enjoy warm with remaining limes, cilantro and chips
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