RECIPE in the news


"Hot" salsa dish for football games can also be mild

By BILL RYAN, Sentinel Staff Writer

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Stadium Salsa’s Chicken Mexicali Dip

  • ​12-16 oz chicken (chunk or shredded)
  • 2 jalapenos chopped
  • 1 small can green chilies (drained)
  • 1 jar Stadium Salsa (mild, medium or hot)
  • 1 jar Stadium Salsa Mexicali Dip
  • 2 garlic cloves (pressed)
  • 1 small onion (diced)
  • 1 package shredded Mexican/Taco cheese
  • 1 can refried beans
  • 2 teaspoons vegetable/olive oil

Sauté garlic, jalapenos and onion in oil over medium heat, do not brown, just soften. Set aside and allow to cool. Warm refried beans according to product instructions and set aside.
Cook chicken (if not using precooked chicken), cut if needed and place in to large mixing bowl. Add ¾ cup Stadium Salsa and ¾ cup Mexicali Dip, 1 cup shredded Mexican/Taco cheese, green chilies.
Add in garlic, jalapenos and onion and mix thoroughly in large mixing bowl and set aside.
In pie dish, spread refried beans, then add mixture from large mixing bowl on top of refried beans.
Use remaining 1 cup of Mexican/Taco cheese and spread evenly on top.
Bake at 375 degrees for approximately 20 minutes.  Allow to cool a bit before dipping in with Stadium Salsa brand tortilla chips.

Co-owners: Jenny & Greg Neville

Stadium Salsa, chips marks one year in Bowling Green
 Jan 6, 2016




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