Chicken Fajita Bean Dip

Bear with me right now!  SOMETIMES looks are deceiving.  I know this may not be the most elegant meal I have posted, or that you have ever seen, but I promise you that we enjoyed it and that I don't want to post something I was disappointed in the flavor of in the end.

Slowly, little by little... we're getting through all the food in the kitchen that needs to be eaten before we head out of here!  Items used tonight?  Chicken, onion, peppers, tomatoes, refried beans, salsa, and sour cream (granted the sour cream WAS something I had purchased with this dish in mind).

When I see a can of refried beans, I often first think... 'Hmmm... I wonder if that's a "vegetarian" can, because if not...  I know there's lard in there as a stabilizer!"  If I have purchased the can myself, then I know that it's "lard free" and my worries are gone!  :)  Second on the list of things I think about?  Bean dip!!!  Just this past week when we had the chance to FINALLY hangout with the other student quartet at UT, we had a feast in which everyone brought something to snack on.  Someone read my mind!  BEAN DIP!!!  Well, did QUITE read my mind, as we didn't bring duplicate dishes.  However, I had been looking through the cupboards and thought of bean dip when I saw the can.  I was quite glad, though, that Willie and Sarah did bring it, because it's always a hit!

Tonight?  This "glorified" bean dip.  Honestly, I forgot how much I LOVE throwing something into the oven and "forgetting" about.  Although tonight had a lot of other aspects involved, it somehow didn't create as many dishes as I feel I usually make, and putting something into the oven somehow made me feel SO much better!  :)  Just a reminder for myself for when school starts again in the Fall!

Chicken Fajita Bean Dip
1 can refried beans
2 chicken breasts
1 onion
3 peppers (used one each of red, orange, and yellow)
4 - 6 tbs oil
salt & pepper
garlic powder
cumin
chili powder
2 small lemons (or 1 large)
salsa
sour cream
pepperjack cheese (grated)
fresh diced tomatoes
tortilla chips or fresh tortilla wraps

Preheat oven to 350.

Place chicken breasts in an oven-proof pan.  Season with salt, pepper, and garlic powder.  Squeeze fresh lemon juice over chicken breasts.  If you desire, toss the lemon rinds into the pan to roast while the chicken cooks.  Bake for about 20-25 minutes.  Remove from oven and shred chicken into bit-sized pieces.  Season with desired amount of cumin and chili powder, stir, and continue to cook for another 5-10 minutes or until chicken is moist and cooked through (no one wants dry chicken!).

While the chicken is baking, heat a skillet with oil on medium-high heat.  Once heated, toss in onions and peppers, season with salt and pepper (as well as garlic and cumin if desired).  Cook down until tender and lightly browned.  Remove from heat.

In a large oven-proof glass or metal pan, spread the refried beans in an even layer on the bottom of the pan.  Next, spread an even layer of the onions and pepper, followed by the shredded chicken, and lastly by the grated pepperjack cheese.  Bake for 8-10 minutes or until cheese is melted.

Remove from oven and top with salsa and sour cream.  Want other toppings?  Look below for some other ideas!  Serve with chips as a dip or spoon into fresh, warm tortillas to make a "fajita burrito" style meal!


Other topping ideas?
fresh avocado or guacamole!
cheddar cheese
cilantro
roasted corn (silly me FORGOT to use the corn!)
salad greens (kind of like in a taco salad)