3 years ago

Rotisserie Chicken
Remix: No-Heat Layered Mexican Scoop Dinner

Turn a favorite 1980s
appetizer into a cool scoop-it-up dinner! You can use a large platter to make
it fun and easy for the family to scoop up the layers.  

4 servings
Preparation time: 15 minutes

Ingredients

  • 1 can refried beans
  • 1 cup sour cream
  • 1 cup shredded
    cheddar cheese
  • 1 cup shredded
    Monterey Jack cheese
  • 2 cups chopped Lunds
    & Byerlys Rotisserie Chicken
  • 1 cup Lunds
    & Byerlys Salsa
  • 1 cup guacamole
  • Optional toppings,
    for serving: chopped black olives, black beans, cooked corn, chopped cilantro, fresh
    chopped tomatoes, shredded lettuce
  • Assorted chips and
    veggies for scoopers, such as celery, cucumber, jicama, bell peppers or
    zucchini
image

Directions

  1. Spread refried
    beans over a large platter. (Tip: You can jazz up the beans with chopped
    chilies, a spoonful of salsa, or a bit of sriracha if you like.)

  2. Spoon sour
    cream over the beans and spread it to almost cover the beans. Sprinkle with
    cheeses. Top with chicken.

  3. Spoon salsa
    and guacamole over the chicken, then customize with your family’s favorite
    toppings (suggestions listed above).