-
1
Rinse and clean chicken breasts, cut chicken breast into small cubes, add 2 teaspoons of taco seasoning, the badia seasoning and ground black pepper.
-
2
Thoroughly mix with chicken breast.
-
3
Put to the side and let it marinate for 10-15 mins.
-
4
Preheat the burner to medium heat, use a spaghetti pot, or something similar to cook your cheese in.
-
5
Cut 1/2 block of velveeta into squares, add milk then the squares.
-
6
Turn the burner to medium low and let the mixture simmer for 2 minutes then continue to stir until the cheese is melted.
-
7
Add tomatoes, 1/4 cup of onions, jalapenos and the remainder of the taco seasoning.
-
8
Stir in with the cheese mixture and turn the heat down to low put the lid on and let the cheese simmer.
-
9
Preheat frying pan to medium heat.
-
10
Add 2 tablespoons of olive oil.
-
11
When, the oil is hot, add the chicken cubes and the garlic cloves and the remainder of the onions.
-
12
Cook cubes until golden brown on both sides.
-
13
You can add chicken both for additional favor, it's optional.
-
14
Remove the cooked cubes from the heat once golden brown, then you return to the cheese , scoop the chicken cubes in the cheese then stir, repeat the process until all the cubes are in the cheese.
-
15
Sprinkle the chives in the dip then stir...
-
16
Enjoy!
