Smoked Chicken Queso Dip
Smoky shredded chicken joins three kinds of cheese and zesty green chiles in this easy-to-make dip.
Ingredients
- 1 lb boneless skinless chicken breasts (about 2), 450 g
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 16 oz pasteurized prepared cheese product (like Velveeta) cubed, 450 g
- 8 oz Pepper Jack cheese shredded, 225 g
- 4 oz cream cheese cubed, 115 g
- 1 can diced tomatoes with green chiles undrained, 10-oz / 280 g
- 1 fresh jalapeno finely diced, optional
- 1/2 cup milk 120 ml
Instructions
- Preheat your smoker to 225°F (107°C). In a small bowl, mix together the chili powder, garlic powder, salt, and pepper. Pat the chicken breasts dry and season them evenly on all sides with the spice mixture.
- Place the seasoned chicken directly on the smoker grates. Cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
- Remove the chicken from the smoker and let it rest for 5-10 minutes. Once cool enough to handle, chop or shred the chicken into bite-sized pieces.
- In a 10-inch or 12-inch cast iron skillet, combine the chopped chicken, cubed Velveeta, shredded Pepper Jack, cubed cream cheese, the entire can of diced tomatoes with green chiles (with liquid), diced jalapeno (if using), and milk.
- Place the skillet in the smoker. Cook for 60-90 minutes, stirring well after the first 45 minutes to combine the melting ingredients.
- The dip is ready when all the cheese has melted and the mixture is hot and bubbly throughout. Stir one last time before serving.
- Serve warm with tortilla chips or other dippers.
Notes
Food Safety: Ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
Oven Method: No smoker? Bake the seasoned chicken at 400°F (200°C) for 20-25 minutes. Then, assemble the dip in an oven-safe skillet and bake at 350°F (175°C) for 25-30 minutes, stirring halfway, until hot and bubbly.
Adjusting Spice: For a milder dip, omit the fresh jalapeno and use Monterey Jack cheese instead of Pepper Jack. For more heat, leave some seeds in the jalapeno.
Smoothness is Key: Using a pasteurized prepared cheese product like Velveeta is important for achieving a consistently smooth and creamy texture that won't separate.