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Blanco Diablo
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Brief Description
I love this recipe. I modified it from two other recipes I like and created Blanco Diablo - the best of both worlds. Adjust the temperature by the Rotel you buy (mild, original or hot).
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Main Ingredient
cheese
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Category: Hot dips
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: colieskitchen
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Posted On: Jul 17, 2014
Number of Servings:
Ingredients:
- 1/3 pounds - Velveeta Pepper Jack Cheese cubed
- 1/3 pounds - Velveeta cubed
- 1/3 pounds - Pepper Jack Cheese grated
- 2 tablespoons - margarine
- 2 cans - Cream of Mushroom soup 10 oz. each
- 1 cans - Rotel 10 oz.
- 1 - medium bell pepper chopped
- 1 - medium onion chopped
- 1/2 cups - chicken broth
- 2 cups - shredded cooked chicken
- 1 bags - tortilla chips
Directions:
1. In large saucepan, sauté the onion and bell pepper in the butter until tender (about 5 minutes).
2. Add soups, Rotel, cheeses and broth. Stir to combine.
3. Continue to stir until cheese is melted.
4. Fold in the chicken until well blended.
5. Continue to stir until mixture comes together.
6. Prepare your bowls with tortilla chips.
7. Once your mixture is heated through pour over tortilla chips.
8. Enjoy the Diablo!
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