Bob and I love spicing things up with Sriracha. That hot and tangy red chili pepper sauce with a hint of sweetness gives ketchup, baked beans and this go-to chicken dip an addictive kick.
Talk about no work, this couldn't-be-easier dip comes together quickly and cooks in the microwave. I keep all the ingredients on hand because we're always in the mood for this warm and satisfying delight. You'll need some chicken, Rotel tomatoes with green chiles and Huy Fong Sriracha sauce with the rooster on the bottle. Plus, salsa, Tabasco, Velveeta, cream cheese, chives, cumin, poultry seasoning and garlic powder.
This is a great way to use leftover grilled chicken because you only need about half a breast. If you don't have grilled chicken on-hand, try boiled or deli white meat. Either way, start by steaming the chicken in the oven so it's easier to shred.
While the chicken heats, combine the cheeses, Sriracha and all the other ingredients (except the Tabasco) in a microwave-safe bowl. Cover the mixture with wax paper and heat on high for three minutes.
Once the chicken is warm, drain off any water and shred it. You can get great texture using two forks or by putting the chicken in your stand mixer for a few minutes, my newest trick. (Thank you, Pinterest!) Then toss it with the Tabasco to give it some heat. What a yummy way to perk up the flavor!
Now, add the Tabasco-soaked chicken to the dip, cover with wax paper and continue cooking on high in the microwave until the cheeses are melted - about six more minutes.
Heartier than standard queso dip, this spicy chicken-and-cheese combo makes a shortcut, snack supper for two or an irresistible, game-day appetizer. Serve it with corn tortilla chips and your guests will go after every last drop!
2/3 cup cooked chicken (about two grilled chicken tenders)Preheat oven to 350 degrees.
Place chicken in a small pan, add water, cover and heat 10 minutes or until warm.
Meanwhile, combine cheeses, tomatoes with juice, salsa, Sriracha, chives, cumin and garlic powder in a large glass bowl.
When chicken is warm, drain off the water and pat dry with a paper towel. Then shred the chicken and sprinkle with Tabasco. Add the Tabasco-soaked chicken to the cheese mixture and cover with wax paper. Microwave on high six minutes or until cheese is melted, stirring after three minutes.
Serve with tortilla chips.
You'll also enjoy:
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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