Mexican Style Chicken Queso Dip

Queso dip with toppings and salsa, guacamole, and lime wedges.

5 from 1 vote

Get ready to dive into the deliciousness of our Mexican-style Chicken Queso Dip! With shredded chicken, roasted sliced jalapeños, roasted corn, green chiles, and plenty of cheesy goodness, it's the perfect dip for any occasion. Completely gluten-free.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Snack

Keyword: appetizer, cheese, chicken, dip, easy, family-friendly, game day, kid-friendly, lunch, mexican style, snack, snacks, summer, winter

Servings: servings

Calories: 101kcal

Author: Shanika

Ingredients

QUESO:

3 Tbsps unsalted butter
3 garlic cloves, minced
2 Tbsps all-purpose flour, organic
1 ½ cups Almond milk (You can use regular dairy milk, if desired)
2 lbs. grated or shredded cheese (I like to use a mix of Oaxaca, Mozzarella, + Quesadilla cheese)
1 teaspoon smoked paprika
sea salt + black pepper, to taste

TOPPINGS:

1 cup shredded chicken
Roasted sliced jalapeños
Roasted corn
1 (4 oz) can green chiles
Fresh cilantro, optional

US Customary - Metric

Instructions

TO ROAST THE VEGGIES:

Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
Add the sliced jalapeños and corn kernels to the baking sheet and drizzle with 1 tablespoon olive and and season with salt + black pepper to taste. Bake for 10-15 minutes or until veggies are charred, wilted, and tender. Remove and let cool slightly.

TO MAKE THE CHICKEN:

Be sure to follow my Easy Shredded Chicken recipe for the steps!

TO MAKE THE QUESO:

Add the butter to a saucepan and melt over medium heat. Add the garlic cloves. Cook until fragrant, about 1-2 minutes. Stir in the flour, salt, black pepper, and smoked paprika for 1 minute, then whisk in the milk and bring to a low-boil, for about 3 minutes, until thickened. Reduce the heat to medium-low, and add in a handful of cheeses, stirring constantly, add in another handful. Waiting to add in more cheese until the first handful has melted. Keep whisking until all cheese has melted and it’s smooth and creamy.
To serve, add the creamy queso into a serving dish and top with shredded chicken, roasted jalapeños + corn, spoonfuls of green chiles, and garnish with chopped fresh cilantro.
Enjoy with your favorite sides like tortilla chips, crackers, atop tacos, etc.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When serving, either enjoy cold or heated.
MAKE AHEAD: You can make the Queso ahead of time (unheated) and store it in an air-tight container in the refrigerator prior to serving. When serving, either enjoy cold or heated. Prep topping ingredients and store them in separate airtight containers until ready to assemble.

Nutrition