Party-Size Chili Queso Dip

After chatting with Stacie Billis on The Coop about this party-sized chili queso dip recipe, she graciously allowed Meyer Hatchery to share it! This is the perfect dip for fall gatherings with friends, Sunday night football, or an in-between snack as your run the kids to and from school activities. Quick to whip up with kitchen staples and leftover chicken, this dip may just become your new go-to.

If you enjoy this recipe, we highly encourage you to check out Winner Winner Chicken Dinner featuring 50 winning ways to cook up chicken. Chicken doesn’t have to be bland, boring, and only for those moments you’re on a health food kick. We promise, with Stacie’s book you’ll WANT to eat chicken every week!

You know how in the days after Halloween there’s always an onslaught of articles about how to use up leftover Halloween candy. It’s funny to me how half of them suggest baking candy in cookies and brownies, and the other half suggest adding candy to candy (looking at you, Halloween bark). It’s like: Hey, get rid of that candy by doubling down on the sugar! 

You know what? I like it! It’s gutsy and fun, and we only live once. This recipe is kind of like the chicken version of that. It takes leftovers – and I’m going to assume that you made something fabulously delicious in the first place – and doubles down on them by adding butter, and cheese and milk, and sour cream. Oh my! Be sure to invite all your friends over to enjoy this with you. IT’s that good, plus two quarts is really a lot of dip!

Party-Sized Chili Queso Dip Recipe Introduction from Winner Winner Chicken Dinner Page 151

Party-Size Chili Queso Dip

Page 151 | Makes 2 Quarts

Ingredients

  • 4 tablespoons unsalted butter, plus more for greasing the casserole dish
  • 2 tablespoons neutral oil, such as grapeseed
  • 1 (4-ounce) can green chiles, preferably fire-roasted
  • 2 scallions, trimmed and chopped, white and green parts
  • ½ red bell pepper, finely chopped
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 cup leftover chopped or shredded chicken or however much you have on hand (see Poached Chicken, pages 144-45)
  • 3 tablespoons all purpose flour
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • 1 cup milk (whole milk preferable, but any kind will work)
  • 3 cups (12-ounces) shredded pepper Jack cheese
  • ¼ cup sour cream
  • Fresh cilantro (optional)
  • Tortilla chips, for serving

Directions:

1. Preheat the oven to 375F and lightly butter a 2-quart casserole dish; set aside. In the meantime, heat the oil in a medium pot set over medium heat and saute the chiles, scallions, and bell pepper until all of the liquid cooks off, about 5 minutes. Transfer the vegetables to a large bowl and combine with the beans and chicken; set aside.

2. Wipe down the pot and return it to the stove over medium heat. Melt the butter; as soon as it begins to foam, add the flour, garlic powder, cumin and paprika. Cook, whisking constantly, until the entire surface foams, 1 to 2 minutes. Turn the heat off and add the milk in a slow steady steam, continuing to whisk constantly. As soon as the mixture is smooth, turn the heath back to medium and add 1 ½ cups – about half – of the cheese in three separate additions, whisking each addition smooth before adding the next. Once you whisk in the last bit of cheese, turn the heat off and whisk in the sour cream, too.

3. Pour the cheese sauce of the chicken and other ingredients in the bowl, and using a wooden spoon or silicone spatula, fold to combine well. Transfer the mixture to the prepped casserole dish and top with the remaining 1 ½ cups cheese.

4. Bake for about 20 minutes, then turn the broiler to high and transfer to the broiler for 3-5 minutes to brown the cheese on top. Allow the dip to rest for at least 5 minutes before topping with cilantro, if using and serving with tons of your favorite tortilla chips.

Watch This Recipe In Action!

See, we told you this chili queso dip was easy and delicious! As one of Stacie’s favorite recipes you won’t want to miss our conversation with her on The Coop for more great insight behind the book, her recipes, and Stacie Billis herself!

Oh, and if you haven’t listened to her own podcast Didn’t I Just Feed You!?  you’re going to want to! If you thought Stacie had a way with chicken, wait until you hear what else she’s been cooking up for her family.

Party-Size Chili Queso Dip

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