Name: Buffalo Chicken and Guacamole Dip
Prep time: 70 min
Cook time: 20 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 cup bacon, finely chopped for the chicken; 1 tablespoon garlic, finely chopped for the chicken; 3 tablespoons white onion, finely chopped for the chicken; 1 chicken breast, cut into fajitas; 1 cup buffalo sauce, for the chicken; 4 cups cream cheese, for the dip; 1/4 cups buffalo sauce, for the dip; 1/4 cups dressing, ranch, for the dip; 1/4 cups celery, finely chopped for the dip; 1 tablespoon garlic powder, for the dip; 1 pinch salt and pepper, for the dip; 5 avocados; 1/2 cups onion, finely chopped for the guacamole; 1/2 cups cuaresmeño chile, finely chopped for the guacamole; 1/2 cups fresh cilantro, finely chopped for the guacamole; 1/4 cups lime juice, for the guacamole; 1 pinch salt, for the guacamole; cream cheese; cherry tomato, for decoration; Mozzarella cheese, for decoration; tortilla chips, for serving

Preparation

50 mins

20 mins

Low

Heat a skillet over medium heat and cook the bacon until crispy and it releases its fat, add the garlic, onion, chicken breast, and buffalo sauce. Cook for 10 minutes or until the chicken is well cooked. Remove from heat and finely chop the chicken. Cool. For the dip, in a bowl mix the previous preparation with cream cheese, more buffalo sauce, ranch dressing, celery, onion, garlic powder, salt, and pepper. Mix and place the preparation in a baking dish. Set aside.