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Blanco Diablo


By Colie's Kitchen (Visit website)



I love this recipe. I modified it from two other recipes I like and created Blanco Diablo. The best of both worlds. You can make adjust the temperature by the Rotel you buy, Mild, Original, or Hot. Original is hot enough for me especially with all the pepper jack cheese.

Ingredients:
1/3lb Velveeta Pepper Jack Cheese cubed1/3lb Velveeta cubed1/3lb Pepper Jack Cheese grated2 TBS margarine2 (10oz) cans of Cream of Mushroom soup1 (10oz) can of Rotel1 medium bell pepper chopped1 medium onion chopped1/2 cup of chicken broth2 cups shredded cooked chicken 1 bag of tortilla chipsDirections


In large saucepan, saute the onion and bell pepper in the butter until tender (about 5 minutes). Add soups, rotel, cheeses and broth. Stir to combine.Continue to stir until cheese is melted Fold in the chicken until well blended.Continue to stir until mixture comes togetherPrepair your bowls with tortilla chipsOnce your mixture is heated through pour over tortilla chipsEnjoy the Diablo!



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