Polo Beam Dip
Franchise : El Pollo Loco
Category : Main Dish
2 (16-oz.) cans refried beans
3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken, skinned, de-boned and diced 1 cup each of shredded Cheddar and Jack cheese
1 (10-oz.) can diced tomatoes, drained
1 (4-oz.) can each: diced green chiles and chopped olives, drained
1/4 cup each: sliced green onions and chopped cilantro
1 tsp. garlic salt
Tortilla chips and assorted fresh cut vegetables for dipping
In a large saucepan, combine beans, El Pollo Loco® Chicken and remaining ingredients except chips and fresh cut vegetables; blend well.
Over medium-low heat, heat until hot and bubbly and cheese is completely melted; stir often.
Transfer to a fondue pot or crockpot to keep dip warm during serving.
Serve with tortilla chips and assorted fresh cut vegetables.
Makes 16 to 20 servings.
Preparation Time: 20 minutes
Toss any leftover El Pollo Loco® Pinto Beans into this quick and easy dip!