Chicken Fiesta Dip - cooking recipe

Ingredients

1 medium green pepper, finely chopped
1 medium onion, finely chopped
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
8 ounces cream cheese, softened
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can Rotel Tomatoes, undrained
1 jalapeno pepper, finely chopped
4 cups cooked chicken, shredded
2 cups shredded Mexican blend cheese
1 green onion, finely sliced

Preparation

Saute green pepper and onion in olive oil until tender.
Add chili powder, salt, pepper and cumin.
Cook for a few minutes, remove from heat and set aside.
In a separate bowl, beat cream cheese until smooth.
Add cream of chicken soup, Rotel and jalapeno pepper.
Stir in chicken and 1 cup of Mexican blend cheese and the above green pepper mix.
Transfer to a greased 11 x 7 pan.
Sprinkle with green onion and remaining cup of cheese.
Bake uncovered at 350 degrees for 25 - 30 minutes.
Serve with Tostito chips.