If you're looking for the ultimate cheesy appetizer for your next game day, tailgate, or backyard party, this Chicken Fajita Queso Dip needs to be on the menu. It combines juicy grilled chicken thighs, creamy queso, Velveeta, green chiles, fresh lime, cilantro, and taco seasoning for a dip that is loaded with fajita inspired flavor.
The best part? You can make it on the smoker for a delicious smoky finish or throw it in the oven when you need it ready a little faster.
Serve this hot with tortilla chips and watch it disappear.
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Why I Love This Recipe
- This isn't your average queso dip. The grilled chicken adds a hearty, savory bite, while the green chiles and taco seasoning bring that classic Tex-Mex flavor.
- The smoker takes things to another level by giving the entire dip a subtle smoky flavor while everything melts together into one ridiculously creamy appetizer.
- It's perfect for parties because you can make the entire dip in one skillet and take it straight from the smoker or oven to the table.
Ingredients
- Boneless skinless chicken thighs
- Queso cheese
- Velveeta cheese
- Evaporated milk
- Green chiles
- Limes
- Cilantro
- Onion
- Cream cheese
- Taco seasoning
See recipe card for quantities.
Instructions
Step 1: Grill the Chicken
Season the boneless skinless chicken thighs generously with taco seasoning.
Grill the chicken over medium-high heat until cooked through and the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for a few minutes before dicing it into bite sized pieces.
Step 2: Build the Queso
In a cast iron skillet add the shredded queso cheese, Velveeta, evaporated milk, green chiles, lime juice, cilantro, onion, cream cheese, and taco seasoning.
Add most of the diced chicken, reserving some chicken and fresh cilantro for garnishing.
step 3: Smoke or Bake
For the smoker, place the skillet into a smoker set to 225°F and cook for about 2 hours, stirring occasionally as the cheese melts.
For the oven, bake at 350°F for about 30 minutes, stirring as needed until everything is melted and creamy.
Step 4: Garnish and Serve
Once the queso is hot, creamy, and fully melted, top it with the reserved diced chicken and fresh cilantro.
Pro Tips
Don't skip grilling the chicken
Grilling adds a layer of flavor that you simply won't get from cooking the chicken directly in the queso.
Stir while smoking
The queso will gradually melt together, so give it a stir every 30-45 minutes to help everything combine evenly.
Serve immediately
Queso is at its best when it's hot and creamy right out of the smoker or oven.
Frequently Asked Questions
Can I Make This Dip Spicier?
Definitely. Add diced jalapeños, serrano peppers, hot sauce, or a spicy taco seasoning to kick up the heat.
How Do I Keep Queso Dip Creamy?
The evaporated milk and combination of cheeses help keep this queso creamy. If the dip becomes too thick, you can stir in a small amount of additional evaporated milk to loosen it.
What Should I Serve With Chicken Fajita Queso Dip?
Tortilla chips are the obvious choice, but this dip is also great with Crackers, Fritos, Pita chips, Pretzel chips, Toasted bread, Bell pepper strips, Celery and Carrot sticks
Final Bite.
This Chicken Fajita Queso Dip takes everything you love about fajitas and turns it into a smoky, cheesy, scoopable appetizer. Grilled chicken, creamy queso, green chiles, lime, cilantro, and taco seasoning all come together in one skillet.
Throw it on the smoker for two hours when you want that extra layer of BBQ flavor, or make it in the oven when you need a quick party appetizer.
Related
Looking for other recipes like this? Try these:
Chicken Fajita Queso Dip
This Chicken Fajita Queso Dip is loaded with grilled chicken, creamy queso, green chiles, lime, and taco seasoning. Smoke or bake for the ultimate game day dip!
- Total Time: 2 hours 15 minutes
- Yield: 10
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 16 oz shredded queso cheese
- 16 oz Velveeta cheese
- 12 oz evaporated milk
- 4 oz diced green chiles
- 2 tablespoon fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 medium onion, finely diced
- 8 oz cream cheese
- 2 tablespoon taco seasoning, divided
Instructions
- Season the chicken thighs with 1 tablespoon taco seasoning.
- Grill the chicken over medium-high heat until cooked through and the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for several minutes. Dice into bite-sized pieces.
- Reserve some diced chicken and chopped cilantro for garnishing.
- Add the shredded queso cheese, Velveeta, evaporated milk, green chiles, lime juice, onion, cream cheese, remaining taco seasoning, and most of the diced chicken to a cast iron skillet.
- Stir everything together until evenly combined.
- For the smoker: Place the skillet in a smoker at 225°F for approximately 2 hours, stirring occasionally as the cheese melts.
- For the oven: Place the skillet in a 350°F oven for approximately 30 minutes, stirring as needed until completely melted and creamy.
- Remove from the smoker or oven and stir well.
- Garnish with the reserved chicken and fresh cilantro.
- Serve immediately with tortilla chips.
- Prep Time: 15 min
- Cook Time: 2 hours
- Category: Appetizer
- Cuisine: Mexican
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