I have a confession to make. I get a little lazy in the winter. The cooler weather puts me into hibernation mode and I struggle to find my motivation. I tend to take advantage of shortcuts in the kitchen, and if I could put off grocery shopping until summer, I probably would. This tasty Chilli Chicken Dip is straight from the stocked pantry to the table.
![Mexican Chilli Chicken Dip Mexican Chilli Chicken Dip](https://www.meatandtravel.com/wp-content/uploads/2014/07/Mexican-Chilli-Dip.jpg)
One way I facilitate this winter hibernation is by having a well stocked pantry.
School holidays means a house full of children. My kids and their friends all love nachos in any shape or form.
![Spicy Chilli Chicken Dip Spicy Chilli Chicken Dip](https://www.meatandtravel.com/wp-content/uploads/2014/07/Spicy-Chicken-Dip.jpg)
This “Mexican Chilli Chicken Dip” is an original Gourmet Getaways recipe. It’s an adaptation of the traditional style cobb dips with a Mexican Chilli Chicken dish filling.
![Chicken Chilli Dip Chicken Chilli Dip](https://www.meatandtravel.com/wp-content/uploads/2014/07/Chicken-Tonight-Chilli-Dip.jpg)
The dip is another in my “manfood range.” It’s ideal for eating whilst sitting under a blanket and watching the footy.
![](https://www.meatandtravel.com/wp-content/uploads/2014/07/Chicken-Tonight-Chilli-Dip-300x199-1.jpg)
Mexican Chilli Chicken Dip
Ingredients
- 2 1/2 cups of shredded roast chicken
- 1 jar "Chicken Tonight" Chicken Parmigiana sauce
- 1/4 cup diced Jalapeno El Paso
- 2 Tbs vinegar from the El Paso Jalapeno jar
- 400 gm canned corn drained
- 1 cobb loaf
Instructions
- Heat the oven to 150 degrees.
- Cut the top of the cobb loaf and remove the bread from the inside. Leave a centimetre of bread around the crust for loaf structure.
- The bread which was removed from the loaf will be toasted and used for dipping. Place the cobb, the lid and the bread pieces on a baking tray and toast.
- In a large bowl add the "Chicken Tonight" Parmigiana sauces, shredded chicken, corn, jalapeno, and vinegar. Mix until combined.
- Place the chicken mixture in the microwave and heat on high for 3 minute or until hot.
- Remove the cobb from the oven when it is crusty.
- Just before serving, place the chicken mixture in the cobb and serve with corn chips and the reserved bread.
This dip may be a tasty, quick snack with chips or in the cobb, but the filling is very versatile and can be used in many other dishes.
![Mexican Dip Mexican Dip](https://www.meatandtravel.com/wp-content/uploads/2014/07/Chicken-Tonight-Mexican-Dip.jpg)
The Mexican Chilli Chicken filling can be added to a tortilla wrap with lettuce, cheese and sour cream to make a simple but complete meal.
![Mexican Chilli Dip w Nachos Mexican Chilli Dip w Nachos](https://www.meatandtravel.com/wp-content/uploads/2014/07/Mexican-Chilli-Dip-w-Nachos.jpg)