Go Back

Chicken Queso Dip with Tortilla Chips

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizers
Cuisine Mexican
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded or diced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk (or half-and-half for creamier dip)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup cream cheese, softened
  • 1/2 cup salsa (mild, medium, or hot based on preference)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro for garnish
  • Tortilla chips, for serving

Instructions
 

  • Cook Chicken: Use pre-cooked chicken or quickly sauté chicken breasts and shred them.
  • Make Roux: Melt butter and whisk in flour to form the base for your cheese sauce.
  • Add Milk: Gradually whisk in milk until thickened.
  • Incorporate Cheeses: Add cheddar, Monterey Jack, and cream cheese for a smooth, creamy dip.
  • Mix in Chicken and Seasonings: Combine chicken, salsa, and spices. Heat until everything is warm and well incorporated.
  • Garnish: Sprinkle fresh cilantro on top before serving.
  • Serve: Provide tortilla chips or dippers of choice.