El Pollo Loco Restaurant Recipe
2 (16 oz.) cans refried beans
3-5 pieces (about 2 cups) El PolloLoco 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 teaspoon 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.
Labels: El Pollo Loco