Fried Chili Cheese Dip Skillet
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
2 packages Mini Taco Boats
1 (1 ounce) packet Taco Seasoning, divided
Sea salt to taste
8 ounces (1/2 pound) lean ground beef
4 oz chopped green chiles
8 ounces low fat cream cheese
8 ounces Manchego cheese, finely chopped
½ cup pico de gallo
1 cup shredded mozzarella cheese
¼ cup chopped fresh cilantro
more pico de gallo for garnish
Fill a dutch oven with canola oil, at least 2 inches deep.
Heat oil over medium high heat until 350F.
Add the Mini Taco Boats to the oil 3-4 at a time, pressing down to make sure the boats fill with oil. Allow to fry until browned, about 3 minutes.
Remove from the oil and place on a paper towel lined paper plate. Sprinkle lightly with taco seasoning and sea salt on each side.
Repeat with all of the remaining chips. Set aside.
In an 8 inch skillet, heat the ground beef over medium high heat, crumbling as you cook. When almost cooked through, add the green chiles and the remaining ½ packet taco seasoning (you should use about ½ a packet on the chips) and continue to stir while they cook and combine.
Add in the cream cheese and chopped manchego, continuing to stir and combine all the ingredients. It will be bubbly and ooey gooey!
Stir in the pico de gallo and reduce heat to low/medium.
Sprinkle with the mozzarella and cilantro and allow to bubble until top cheese melts. Do not stir in the mozzarella, allow it to create a top crust on the dip.
Top with more pico and serve warm with the fried Mini Taco Boats.
Slightly adapted from a recipe from thecookierookie.com