Ingredients

1 lb (450 g) chicken tenders
2 1/2 tbsp (37 mL) Chipotle Rub, divided
1 pkg (8 oz/250 g) cream cheese (see Cook’s Tips)
3 green onions
1/4 cup (50 mL) fresh cilantro leaves
8 oz (250 g) Colby & Monterey Jack cheese blend (2 cups/500 mL grated), divided
1 medium red bell pepper
1 container (8 oz/250 g) reduced-fat sour cream
Tortilla chips or assorted fresh-cut vegetables

Directions

Preheat oven to 450°F (230°C). On Large Bar Pan, evenly arrange chicken tenders. Sprinkle with 1 tbsp (15 mL) of the rub. Bake 13-15 minutes or until internal temperature reaches 165°F (74°C).
Meanwhile, in Classic Batter Bowl, microwave cream cheese and remaining 1½ tbsp (22 mL) rub, uncovered, on HIGH 30-60 seconds or until cream cheese is softened. Mix well with Small Mix ‘N Scraper®.
Using the 5" Utility Knife, cut green onions into pieces. Process onions and cilantro in Manual Food Processor until finely chopped. Add half to batter bowl. Set aside remaining green onions and cilantro for topping.
Using Microplane® Adjustable Coarse Grater, grate cheese. Add 1 cup (250 mL) to batter bowl. Set aside remaining cheese.
Cut off top of bell pepper; remove seeds. Using Simple Slicer on #2 setting, slice bell pepper; stack rings and coarsely chop. Add bell pepper and sour cream to batter bowl; mix well.
Remove pan from oven to Stackable Cooling Rack. Using Pizza & Crust Cutter, cut chicken into bite-size chunks (see Cook’s Tips).
Top chicken with cream cheese mixture, mixing and spreading evenly. Sprinkle evenly with remaining cheese; return to oven 4-5 minutes or until cheese is melted and bubbly.
Remove pan from oven. Top with remaining green onions and cilantro. Serve warm with tortilla chips or fresh vegetables.

Yield:

32 servings of about 2 tbsp/30 mL

Nutrients per serving:

U.S. Nutrients per serving (about 2 tbsp/30 mL dip): Calories 80, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 1 g, Fiber 0 g, Protein 6 g