If you love buffalo chicken dip but want to whip something else up that is extra spicy, got some smoke to it, and kind of tastes like doritos then you’re going to be obsessssed with this recipe. It’s so different and that’s why I love it!
Chipotle Chicken Bourbon Queso
Ingredients
- Avocado oil for pan
- 1 medium white onion diced
- Pinch of salt
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 cloves garlic minced
- 1 can chipotle peppers in adobo
- 1/4 cup bourbon
- 1/2 cup chicken broth or 1/2 cup water with 1 bouillon cube or paste
- 4 chicken breasts about 1-1.25 lbs
- 8 oz. cream cheese
- 2 cups shredded Mexican cheese blend
- Tortilla chips for serving
Directions
- Heat a Dutch oven over medium heat or turn the Instant Pot to the sauté function on medium. Add a splash of avocado oil and let it shimmer. Add the diced onion, season with a pinch of salt, and cook for 5-7 minutes until translucent.
- Stir in the cumin, smoked paprika, and garlic. Add the entire can of chipotle peppers in adobo. Adjust the heat to medium-high and cook for another 5-7 minutes, stirring frequently, until golden brown bits form on the bottom of the pan. Deglaze with bourbon and let it cook off for about 2-3 minutes.
- For a Stovetop Dutch Oven, adjust the heat to low and add the chicken broth. Submerge the chicken breasts as much as possible into the liquid. Cover and cook for an hour, until the chicken is tender and can easily be pulled apart with a fork. Shred the chicken in the pot, then add the cream cheese in the center. Cover and let it soften for about 5 minutes before stirring it into the mixture. If the dip is too liquidy, turn the heat to high and let it bubble and thicken. Stir in the shredded Mexican cheese blend until melted and combined. Remove from heat and serve with tortilla chips.
- For an Instant Pot, turn off the sauté function. Secure the lid and pressure cook on high for 25 minutes. Once the pressure is released, shred the chicken with a fork. Stir in the cream cheese until fully incorporated and creamy. If the dip is too liquidy, turn the sauté function on high and let it simmer until thickened. Stir in the Mexican cheese blend, then serve with tortilla chips.
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