- Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook Quorn Fillets for 5 to 8 minutes or until heated through. Let cool slightly. Using 2 forks, shred fillets to resemble pulled chicken.
- Stir together shredded “chicken,” buffalo dip, corn, barbecue sauce and jalapeño. Pour into greased 1-quart baking dish; top with cheese. Bake for 15 to 20 minutes or until cheese melts and dip is bubbling.
- Sprinkle with green onions. Serve with tortilla chips.
Tip: We used Fresh Cravings Smokehouse almond dip in this recipe. You can also use this recipe as a filling for quesadillas in large corn tortillas.