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 tbsp fresh lime juice
¼ cup fresh cilantro, chopped
1 medium onion, finely diced
8 oz cream cheese
2 tbsp 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.
