All the cheesy, zesty satisfaction of the classic Southwestern appetizer, but with a protein-packed twist. By swapping heavy cream and mayo for Greek yogurt, we’ve kept the creaminess while ditching the heavy feeling.
High Protein
20 Minutes
Mild Heat
The Guilt-Free Mix
- 2 cups Cooked Chicken (shredded)
- 1 cup Plain Greek Yogurt
- 4 oz Low-Fat Cream Cheese (softened)
- 7 oz Diced Green Chiles (canned)
- 1/2 cup Shredded Monterey Jack
- 1/2 tsp Cumin & Garlic Powder
- Fresh Cilantro (for garnish)
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Shred your chicken (rotisserie chicken works perfectly here for a 5-minute prep!).
- The Creamy Base: In a medium bowl, whisk together the Greek yogurt and softened cream cheese until smooth. Stir in the cumin and garlic powder.
- Fold: Add the shredded chicken, diced green chiles (with their juices!), and half of the Monterey Jack cheese. Fold everything together until well combined.
- Bake: Transfer the mixture to a small baking dish. Sprinkle the remaining cheese on top.
- Bubble & Brown: Bake for 15-20 minutes until the edges are bubbling and the cheese on top is melted. For a golden crust, broil for the last 2 minutes.
- Serve: Top with fresh cilantro and serve warm with sliced cucumbers, bell pepper strips, or lightened-up tortilla chips.
Chef’s Hint: If you find Greek yogurt too tangy, add a teaspoon of honey or maple syrup to the mix. It perfectly balances the acidity without adding significant calories!
