Spicy Chicken and Chile Taco Dip

Name: Spicy Chicken and Chile Taco Dip
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Mexican
Ingredients: 2 mediums Anaheim chiles, cored, seeded, and medium dice; 0 teaspoons freshly ground black pepper, plus more as needed; 850 grams black beans, drained and rinsed; 227 grams cream cheese, cut into small pieces; 3 mediums garlic cloves, finely chopped; 0 teaspoons ground cumin; 3 Tbsps Mexican-style hot sauce, such as Cholula or Tapatío, plus more for serving; 1 teaspoon kosher salt, plus more as needed; 170 grams cups shredded Monterey Jack cheese (about; 1 teaspoons ground oregano; 2 mediums poblano chiles, cored, seeded, and medium dice; 2 mediums Roma tomatoes, cored, seeded, and medium dice; 1 medium serrano chile, stemmed and small dice; 454 grams boneless, skinless chicken thighs; 79 milliliters sour cream; 10 servings Tortilla chips, for serving; 2 Tbsps vegetable oil; 1 medium white onion, medium dice

The recipe Spicy Chicken and Chile Taco Dip could satisfy your Mexican craving in about 1 hour. This hor d'oeuvre has 465 calories, 22g of protein, and 26g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up anaheim chiles, hot sauce, garlic cloves, and a few other things to make it today. It will be a hit at your The Super Bowl event. It is a good option if you're following a gluten free diet.

Instructions

Heat the oven to 375°F and arrange a rack in the middle.

Equipment you will use

Oven

Combine the measured salt, oregano, measured pepper, and cumin in a small bowl. Pat the chicken dry with paper towels and evenly sprinkle the spice mixture on both sides.

Ingredients you will need

Whole Chicken

Oregano

Pepper

Cumin

Salt

Equipment you will use

Paper Towels

Bowl

Heat the oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the chicken in a single layer and cook undisturbed until browned, about 5 to 7 minutes. Flip and continue to cook until the chicken is browned and cooked through, about 3 to 4 minutes more.

Ingredients you will need

Whole Chicken

Transfer to a cutting board.Reduce the heat to medium.

Equipment you will use

Cutting Board

Add the chiles, onion, and garlic to the pot, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes. Meanwhile, when the chicken is cool enough to handle, cut it into small dice and set aside.

Ingredients you will need

Salt And Pepper

Whole Chicken

Chili Pepper

Garlic

Onion

Equipment you will use

Pot

Add the tomatoes to the pot, stir to combine, and cook until warmed through, about 2 minutes.

Ingredients you will need

Tomato

Equipment you will use

Pot

Add the reserved chicken, stir to combine, and turn off the heat.

Ingredients you will need

Whole Chicken

Add the beans, 1 cup of the shredded cheese, the cream cheese, sour cream, and measured hot sauce and stir to combine.

Ingredients you will need

Shredded Cheese

Cream Cheese

Sour Cream

Hot Sauce

Beans

Transfer the mixture to an 8-by-8-inch baking dish and spread it into an even layer.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Sprinkle with the remaining cup of shredded cheese.

Ingredients you will need

Shredded Cheese

Bake until the cheese on top is melted, the edges are bubbling, and the dip is heated through, about 20 minutes.

Ingredients you will need

Cheese

Dip

Equipment you will use

Oven

Serve immediately with tortilla chips and extra hot sauce on the side.

Ingredients you will need

Tortilla Chips

Hot Sauce

Equipment

Ingredients

Servings:

2mediums

Anaheim chiles, cored, seeded, and medium dice 0teaspoons

freshly ground black pepper, plus more as needed 850grams

black beans, drained and rinsed 227grams

cream cheese, cut into small pieces 3mediums

garlic cloves, finely chopped 0teaspoons

ground cumin 3Tbsps

Mexican-style hot sauce, such as Cholula or Tapatío, plus more for serving 1teaspoon

kosher salt, plus more as needed 170grams

cups shredded Monterey Jack cheese (about 1teaspoons

ground oregano 2mediums

poblano chiles, cored, seeded, and medium dice 2mediums

Roma tomatoes, cored, seeded, and medium dice 1medium

serrano chile, stemmed and small dice 454grams

boneless, skinless chicken thighs 79milliliters

sour cream 10servings

Tortilla chips, for serving 2Tbsps

vegetable oil 1medium

white onion, medium dice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.