Spicy Chicken and Chile Taco Dip

Name: Spicy Chicken and Chile Taco Dip
Prep time: 40 min
Total time: 1 h
Yield: 8 to 10 servings
Ingredients: 1 teaspoon kosher salt, plus more as needed; 1/2 teaspoon ground oregano; 1/4 teaspoon freshly ground black pepper, plus more as needed; 1/4 teaspoon ground cumin; 1 pound boneless, skinless chicken thighs; 2 tablespoons vegetable oil; 2 medium Anaheim chiles, cored, seeded, and medium dice; 2 medium poblano chiles, cored, seeded, and medium dice; 1 medium serrano chile, stemmed and small dice; 1 medium white onion, medium dice; 3 medium garlic cloves, finely chopped; 2 medium Roma tomatoes, cored, seeded, and medium dice; 2 (15-ounce) cans black beans, drained and rinsed; 2 cups shredded Monterey Jack cheese (about 6 ounces); 8 ounces cream cheese, cut into small pieces; 1/3 cup sour cream; 3 tablespoons Mexican-style hot sauce, such as Cholula or Tapatío, plus more for serving; Tortilla chips, for serving

Chicken Dip Super Bowl March Madness Mexican Southwestern Baking Dinner Party Tailgating Potluck Sour Cream Vegetable Oil Chicken Thighs Garlic Tomatoes Appetizer Snack Party Planning Easy

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8 to 10 servings Easy

Total: 1 hr

10 Ratings

Ingredients (18)

1 teaspoon kosher salt, plus more as needed
1/2 teaspoon ground oregano
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon ground cumin
1 pound boneless, skinless chicken thighs
2 tablespoons vegetable oil
2 medium Anaheim chiles, cored, seeded, and medium dice
2 medium poblano chiles, cored, seeded, and medium dice
1 medium serrano chile, stemmed and small dice
1 medium white onion, medium dice
3 medium garlic cloves, finely chopped
2 medium Roma tomatoes, cored, seeded, and medium dice
2 (15-ounce) cans black beans, drained and rinsed
2 cups shredded Monterey Jack cheese (about 6 ounces)
8 ounces cream cheese, cut into small pieces
1/3 cup sour cream
3 tablespoons Mexican-style hot sauce, such as Cholula or Tapatío, plus more for serving
Tortilla chips, for serving

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Nutritional Information

Calories329
Fat19.5g
Saturated fat9.27g
Trans fat0.03g
Carbs18.97g
Fiber6.59g
Sugar3.07g
Protein20.39g
Cholesterol86.71mg
Sodium529.99mg
Nutritional Analysis per serving (10 servings) Powered by

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This is no flimsy dip—it’s packed with chicken, black beans, green chiles, and cheese, practically making it a meal. First, spice-coated chicken is seared until cooked through, then three kinds of green chiles, white onion, and garlic are sautéed until tender, and tomatoes, black beans, Monterey Jack cheese, cream cheese, and hot sauce are stirred in. It’s all put into a baking dish, topped with more cheese, and heated through until bubbling. Serve with tortilla chips, extra hot sauce, and a cold beer.

See more classic bar snacks turned into Super Bowl dips.

by Amy Wisniewski

Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

1Heat the oven to 375°F and arrange a rack in the middle. Combine the measured salt, oregano, measured pepper, and cumin in a small bowl. Pat the chicken dry with paper towels and evenly sprinkle the spice mixture on both sides.
2Heat the oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed until browned, about 5 to 7 minutes. Flip and continue to cook until the chicken is browned and cooked through, about 3 to 4 minutes more. Transfer to a cutting board.
3Reduce the heat to medium. Add the chiles, onion, and garlic to the pot, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes. Meanwhile, when the chicken is cool enough to handle, cut it into small dice and set aside.
4Add the tomatoes to the pot, stir to combine, and cook until warmed through, about 2 minutes. Add the reserved chicken, stir to combine, and turn off the heat. Add the beans, 1 cup of the shredded cheese, the cream cheese, sour cream, and measured hot sauce and stir to combine.
5Transfer the mixture to an 8-by-8-inch baking dish and spread it into an even layer. Sprinkle with the remaining cup of shredded cheese.
6Bake until the cheese on top is melted, the edges are bubbling, and the dip is heated through, about 20 minutes.
7Serve immediately with tortilla chips and extra hot sauce on the side.

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