7 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


  • 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


  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).