10m
PREP TIME
25m
COOK TIME
77
CALORIES
10
INGREDIENTS
Servings: 40 (2 tablespoon)
Ingredients
- 1/2 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
- 1/2 cup Stubb's® Original Barbecue Sauce
- 1 can (16 ounces) refried beans
- 2 cups shredded cooked chicken
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup heavy cream
- 1 cup shredded Cheddar cheese
- 1 cup plain pita chips, coarsely crushed
- 1/4 cup thinly sliced green onion
- 1/4 cup chopped green chiles, drained
INSTRUCTIONS
- 1 Preheat oven to 375°F. Mix RedHot Sauce and Bar-B-Q Sauce in glass measuring cup. Mix beans and half of the sauce mixture in small bowl. Mix chicken and remaining sauce mixture in separate medium bowl. Set both aside.
- 2 Heat large oven-proof skillet on medium heat. Add cream cheese and heavy cream; cook and stir with wire whisk until melted and smooth, about 2 to 3 minutes. Remove from heat. Spread cream cheese mixture evenly in bottom of skillet. Spoon bean mixture evenly over top (do not spread). Layer with chicken and sprinkle with cheese. Transfer skillet to oven.
- 3 Bake 15 to 18 minutes, or until mixture is heated through and cheese is bubbly. Remove skillet from oven. Set broiler to HIGH. Sprinkle crushed pita chips over cheese in skillet. Broil 2 to 3 minutes or just until chips are toasted. Sprinkle evenly with green onions and green chiles. Drizzle with additional RedHot and Bar-B-Q Sauces and serve with pita chips for dipping.
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4
Tips:
•Switch up the sauces! Try with RedHot Buffalo Wings Sauce and Stubb’s Sticky Sweet Bar-B-Q, or another combo of your favorite Frank’s and Stubb’s Sauces.
•For a vegetarian-friendly version, swap shredded jackfruit in place of the chicken.
•Tender-crisp cauliflower florets, celery sticks or kettle-cooked potato chips also make great dippers.
