Double-Layered Cheesy Jalapeño Dip
- Prep Time: 1 hour
- Cook Time: 3 to 3 1/2 hours
- Servings: 8-10
- Course: Side Dish
Get two times the heat, meat, and flavor when you make this Double-Layered Cheesy Jalapeño Dip. Easy to prepare and cook in your slow cooker, this recipe is sure to be the talk of the tailgate!
Reynolds Kitchens Tip
Use a Reynolds® Slow Cooker Liner for fast and easy cleanup in 8 seconds or less, guaranteed, with no soaking or scrubbing—so you can get back in the game.
- 6 large jalapeño chiles
- 3 cups chopped rotisserie chicken
- 10 ounces frozen corn kernels
- 11⁄4 cups sour cream
- 2 tablespoons dried oregano
- 1⁄2 teaspoon kosher salt
- 2 16-ounce cans refried beans
- 3 bunches white and green scallions, chopped
- 1 16-ounce jar green salsa
- 1 28-ounce can diced tomatoes, drained well
- 1 pound shredded cheddar cheese or Mexican blend
- Tortilla chips and raw vegetables, for serving
- Reynolds® Slow Cooker Liner
Preheat oven to Hi-Broil. Place chilies on a foil-lined baking sheet and broil until skin is blackened, 10–12 minutes, checking often.
Wrap foil around chilies and let sit 10 minutes.
Scrape off loose skin and discard most of the seeds. Chop finely.
Mix together chicken, corn, sour cream, oregano and salt.
Place a Reynolds® Slow Cooker Liner inside a 5–61⁄2 quart slow cooker bowl as directed on package.
Using half of each ingredient, layer beans, scallions, sour cream mixture, jalapeños, salsa, tomatoes and cheese.
Repeat, ending with cheese.
Cover slow cooker and cook on Low for 3–31⁄2 hours. Use Warm setting to serve.
Serve with tortilla chips and sliced raw vegetables for dipping.
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