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2 (10 oz.) cans chicken breast (can also substitute crab)
4 pieces cooked bacon
¾ c. Sargento 4 State Cheddar Cheese
½ c. diced red pepper
½ c. finely chopped kale
½ c. oyster cracker crumbs
1 egg, beaten
¼ c. mayonnaise
1 tsp. southwest seasoning
1 garlic clove, minced
salt & pepper to taste
½ c. oyster cracker crumbs, for breading
Sauce:
Creamy Southwest Dipping Sauce (recipe HERE)
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