Buffalo Cheddar Chile Dip
Buffalo Cheddar Chile Dip
    1. Preheat oven to 350º. Cook bacon crisp. When cooled, chop bacon. Grill chicken and then shred. In a large bowl, stir together cream cheese, mayo, sour cream, cheese spread, cheddar and jack cheeses, jalapenos, green chiles, bacon, chicken, garlic powder, salt and pepper. (Reserve some shredded cheese, bacon and jalapeno for topping.)Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining 1/2 cup each of cheddar and Monterey Jack, cooked bacon, and jalapeño. Bake until dip is golden and bubbly, about 25 minutes. Serve with tortilla chips.
    Recipe Notes

    How to make Homemade Flour or Corn Tortilla Chips

    Stack several tortillas on top of each other and cut into triangles. Repeat until all tortillas are used up. Heat vegetable oil to about 350 degrees. Carefully drop the triangles into the oil and fry for a few seconds. With tongs, turn the triangles over and fry until golden brown. Transfer the chips to a paper towel and sprinkle with salt. Serve with Buffalo Cheddar Chile Dip.