Taco Chicken Three-Cheese Queso Dip
Spiced ground chicken folded into a creamy three-cheese queso made with cheddar, Monterey Jack, and cream cheese, spiked with Mexican lager and smoky chipotle. Topped with reserved chicken, fresh jalapeno, diced red onion, and crumbly Cotija cheese. Serve warm with tortilla chips for dipping.
Ingredients
- 2 T olive oil, divided
- 1 lb ground chicken, Bell & Evans
- 2 TB dry taco seasoning
- ½ cup onion, chopped
- 3 T whipping cream
- 8 oz cream cheese, room temperature
- 1 cup cheddar cheese, packed, freshly shredded
- 1 cup Monterey Jack cheese, packed, freshly grated
- 2 T Mexican-style lager, Modelo, Tecate, or Corona(optional)lime juice or chicken broth2 Tliquidflavor
different flavor profile, omit if preferring original
- 2 T chipotle chilis in adobo, finely chopped, from 7-oz can
- ¼ cup red onion, diced
- 1 small jalapeno, seeded and minced
- ¼ cup Cotija or queso fresco, crumbled
- tortilla chips
Instructions
- 1
Heat 2 tablespoons oil in large skillet over medium-high heat.
- 2
Add ground chicken and sauté, breaking into small crumbles, until cooked through and beginning to brown, about 8 minutes.
- 3
Add taco seasoning and remove from heat. Set aside 1/4 cup cooked meat for topping.
- 4
Heat remaining 2 teaspoons oil in small cast iron skillet over medium heat.
- 5
Add onion and sauté until tender and translucent, about 5 minutes.
- 6
Reduce heat to low.
- 7
Add cream, cream cheese, Cheddar, and Monterey Jack. Whisk until smooth, about 3 minutes.
- 8
Whisk in beer and cook for another 1 minute.
- 9
Season with salt and pepper.
- 10
Stir in chopped chipotles and remaining cooked ground chicken.
- 11
Remove from heat.
- 12
Sprinkle with reserved cooked chicken, diced red onion, minced jalapeno, and crumbled Cotija.
- 13
Serve warm with tortilla chips.
Tips
Bring cream cheese to room temperature before adding to ensure smooth melting and whisking.
Beer is optional; the queso works without it, though it adds depth.
Use freshly shredded cheese rather than pre-shredded for better melting and texture.
Good to Know
Cover and refrigerate up to 1 day. Reheat gently over medium heat, whisking for about 5 minutes until melted and smooth.
Queso can be made one day ahead; cover and refrigerate. Reheat over medium heat, whisking for about 5 minutes until melted and smooth, before adding final garnishes.
Serve warm with tortilla chips for dipping.
Common Mistakes
Do not use pre-shredded cheese to avoid clumping during melting; freshly shredded melts more smoothly.
Do not skip whisking frequently when melting cheese to avoid separation and ensure creamy texture.
Do not overheat on high heat to avoid breaking the cream sauce and creating a grainy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor profile, omit if preferring original