A Blast from the Past for Chips and Dip Day

Hey there – welcome to this beautiful day in March. It’s National Chips and Dip Day. So glad because I get to resurrect yet another family favorite that’s been collecting dust, all but forgotten since it first appeared here in my kitchen in December 2019.

It’s been a while since I’ve made my own Tortilla Chips. The first time I made them was for a family Cinco De Mayo party at our house way back in 2018. I made the chips especially for my Dad. When he was a teenager, he lived in Arizona for a time with a Mexican family who had taken him in. There were two things that stood out in his memory. The first was that dinner generally was a one-pot meat cooked in a big pot over a campfire outside. Everyone sat around the pot, and used of home-made flour tortillas like spoons to eat straight from the pot. The second was that tortilla chips didn’t come from the store – corn tortillas were dried out, cut into strips and then fried in lard. Dad loved my chips, flooded with warm memories.

While buying a giant bag of chips from Costco is so much easier, nothing beats the flavor of home-fried chips. One of these days I just might have to make my own corn tortillas first, and go from there.

Anyway, these homemade chips and skillet dip are truly amazing. Great for family game night or a skillet supper or even something you could enjoy while sitting ‘round the campfire. Seemed perfect for National Chips and Dip Day.

May the Good Lord smile on you and bless every day of your life with His perfect love.

Green Chile Chicken Skillet Dip with Homemade Tortilla Chips
Homemade Tortilla Chips
10 Corn Tortillas, thin
2 cups Vegetable Oil
Kosher Salt to taste

Lay corn tortillas out overnight or early in the morning to dry out. Using a pizza cutter, cut tortillas into triangle chips.

Heat oil in a heavy bottom skillet. Once hot, fry tortillas in batches. Place on paper towels to drain. Season with salt while still hot. Transfer to baking pan and keep warm until ready to serve.

Green Chile Chicken Skillet Dip
1 lb Full-Cooked Chicken
8 oz Cream Cheese, softened
1 cup Sour Cream
2 tablespoons Taco Seasoning
1 cup frozen Whole Kernel Corn, thawed
2 cans (4.5 oz each) Green Chiles
2 cups Mexican Cheese Blend
Cilantro Leaves, for garnish if desired

Note: Costco sells cooked shredded chicken for tacos, hand-pulled rotisserie chicken and fully-cooked chicken bites in 3 oz packages. Any of these will work for this dish. If frozen, thaw fully in the refrigerator. Or buy a rotisserie chicken at your local deli, then strip the meat from the bones and shred it yourself. Freeze what you do not need for later.

Heat oven to 375 degrees. Spray 12-inch ovenproof skillet with cooking spray. Set aside.

In medium bowl, mix cream cheese, sour cream and taco seasoning mix. Add chicken, sweet corn, green chilies and 1 cup of the Mexican cheese blend, stirring to combine.

Transfer mixture to skillet, and top with remaining 1/2 cup Mexican cheese blend.

Bake 32 to 35 minutes or until cheese is melted and bubbling around edges. While the chicken is baking, mince the cilantro and set aside.

When ready to serve, line the edge of the skillet with chips, garnish as desired and serve with additional tortilla chips. This skillet supper is similar to chicken nachos. Enjoy with your favorite sides or serve as is.

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The Lord will guard us, as a shepherd guards His flock