YIELD: 24 servings
3 qts. cooked chicken, chopped
3 cups Monterey Jack cheese, shredded
3 cups Cheddar cheese, shredded
6 avocados, diced
3 cups olives, chopped
6 tomatillos, chopped
1 Tbsp. chili powder
1 ½ Tbsp. garlic powder
2 Tbsps. onions, minced
fresh ground black pepper, to taste
¾ cup mayonnaise
4 Tbsps. Tabasco Pepper Sauce
salt, to taste
½ cup green chiles, minced, for garnish
½ cup sun dried tomatoes, oil packed, minced, for garnish
1. Lightly mix the first 12 ingredients together. (Adjust moisture with mayonnaise, using more or less as desired.)
2. Season with salt and chill for 1 hour.
3. Garnish with chiles and sun dried tomatoes.
4. Serving ideas: Mound in 3 oz. portions on plates over field greens, tossed with light vinaigrette. Serve with corn chips or tortillas.
Photo and recipe: McIlhenny Company/Tabasco Brand Products
