Olé Chicken Dip
2 tablespoons vegetable oil
1 large onion, chopped
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 green bell peppers, seeded and chopped
2 jalapeño peppers, seeded and diced
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
2 cups prepared chunky salsa
3 cups grated cheddar cheese
3 cups grated Monterey jack cheese
1 green onion, thinly sliced
Preheat oven to 350 degrees. Spray a 9-by-13-inch pan with non-stick cooking spray. Heat oil in a skillet over medium heat. Add onion, garlic, cumin and cayenne pepper and sauté until the onion is translucent, about 6 minutes.
Add bell pepper and jalapeños and sauté until soft, about 4 minutes. Using a slotted spoon, transfer mixture to a bowl.
Place chicken in the skillet and cook until opaque, about 6 minutes, depending upon size of chicken pieces. Add onion mixture to chicken and stir to combine.
Transfer to prepared baking dish; cover with salsa and top with cheese. Cover with foil and bake until cheese melts, about 10 minutes. Top with dollops of sour cream, sprinkle with green onions and serve while hot with tortilla chips.