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When Hanger Strikes

  • Writer's pictureMari

One Pan Chicken Chili Queso Dip




An easy one pan queso cheese dip for your next get together. The cheese dip is smokey and creamy, the what pulls it all together is the pico on top - don’t skip it. If you can’t be bothered to make fresh pico, use your fave jarred salsa/green salsa to lighten this dish up.


 

One Pan Chicken Chili Queso Dip


Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4-6 servings


INGREDIENTS


For the Queso

  • 2 tbs olive oil

  • 1 lb ground chicken

  • 1 tbs white vinegar

  • 2 tbs butter

  • 2 tbs flour

  • 2 cups milk

  • 1 brick (250 g) cream cheese

  • 200 g Monterrey Jack cheese, grated

  • 200 g American cheese like velvetta or Kraft singles

  • 100 g cheddar cheese, grated

For the Pico de Gallo Topping

  • 1 avocado, small diced

  • 2 tomatoes, seeds removed (optional) and small diced

  • 1 jalapeño, small diced

  • 1/2 a white or red onion, small diced

  • 2 tbs fresh cilantro, minced

  • 1 tbs fresh lime juice

  • Salt and pepper to taste

For the Chili Spice Mix

  • 2 tbs ground paprika

  • 2 tbs ancho chili powder

  • 1 tbs garlic powder

  • 1 tsp oregano

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/4 tsp ground cinnamon

  • 1/2 tsp ground clove

  • Salt and pepper to tastes

DIRECTIONS

  1. In a small bowl, add all of the ingredients for the chilli spice mix. Whisk well to combine and set aside until ready to use.

  2. To a mixing bowl, add all of the ingredients for the pico de gallo topping. Mix well to combine then store covered in the fridge until ready to use. You can make this 2 hours ahead of time and let it sit in the fridge to develop more flavour if desired.

  3. To a large pan or skillet, add the olive oil and heat up over medium high heat. Add the ground chicken and use a spatula to break up the meat. Add the chili spice mix and sauté for 7-8 minutes until the meat begins to brown and crisp slightly. Make sure to use your spatula to break up the meat very well the whole time.

  4. Stir in the white vinegar, then use your spatula to make a well in the centre of the pan by pushing the meat to the sides. Add the butter to the well. Once it is melted, add the flour to the butter and stir well to combine. Stir the butter flour mixture into the meat. It will start to thicken almost right away. Sauté the meat for 1-2 minutes, stirring constantly to ensure the flour doesn't burn.

  5. Stir the milk in and once the mixture comes to a simmer, reduce the heat to medium low. When the mixture has thickened up, stir in the cream cheese along with the rest of the cheeses. Simmer for another 3-5 minutes, until all of the cheese JUST melts then remove from heat.

  6. While the cheese is hot, add the pico de gallo topping right on top. Serve immediately with tortilla or potato chips, bread, vegetables, and whatever else you'd like!

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