Tuesday, May 10, 2011

Mexican Chicken Scoops

We were first served these yummy little creations by our friends Grant and Maura.  Grant was in the MBA program with my husband at the University of Iowa. We were so blessed to become good friends with them.  After we moved to Utah, we were back in Iowa visiting when they made these for us.  We loved them and I asked Maura what was in them. She quickly told me the ingredients, and then after we were back home I came up with the measurements.  We love to make these as appetizers, and everyone we have served them to has also loved them.

Mexican Chicken Scoops

1 bag Tostitos Scoops (bowl shaped tortilla chips)
1 can chunk chicken breast (about a 12 oz. can)
1/2 tub garden vegetable cream cheese (regular cream cheese works fine too)
1/2 cup salsa
grated cheddar cheese

Drain chicken well. Mix together chicken, cream cheese, and salsa.  Fill chips with chicken mixture. Sprinkle cheese over the top of each one and broil on Low until cheese is melted.

Update 12/10/11
Grant passed away last month from Cancer. Steve and I were able to travel to Iowa for his funeral. Such an amazing man that we will miss dearly. He left behind his beautiful wife Maura, a 5 year old son and a 6 month old baby girl. It is heartbreaking.  We are so grateful for the memories that we have with Grant!

1 comment:

Aly said...

Oo! I love this idea!!

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