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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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!

    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).

    Main Ingredient:

    cheese

    Category:  Hot dips

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 15 min

    Source

    http://www.colieskitchen.com/2010/02/blanco-diablo.html

    Posted By:

    colieskitchen

    Posted On:

    July 17, 2014

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