Mexican Style Chicken Queso Dip

Get ready to dive into the deliciousness of our Mexican-style Chicken Queso Dip recipe! With shredded chicken, roasted sliced jalapeños, juicy roasted corn, green chiles, and plenty of melted cheesy goodness, it's the perfect dip for any occasion. Completely gluten-free.

Indulge in the game day spirit with our Mexican-style Chicken Queso Dip! While football might not be everyone's cup of tea--- the love for football food is universal. Dips like this Mexican-style Chicken Queso Dip are just unbeatable—kid-friendly, crowd-pleasing, and incredibly versatile. I use my tried and trusted easy shredded chicken recipe which honestly just works so well in this.

For gatherings, I always love offering a spread of dips, and this Chicken Queso Dip has quickly become a new favorite alongside my classic Pesto Whipped Feta Dip and Roasted Garlic Olive Oil Dip. I also love serving up chicken wings (such a classic Haha), The Best Garlic Parmesan Chicken Wings is high up on my favorites at the moment, and of course a Homemade Garlic Herb Cheese Pizza always goes down well—both guaranteed hits with adults and kids alike!

Okay but back this Chicken Queso Dip, it's LOADED with cheesy, gooey goodness, hearty flavors, and just the right amount of spice from the jalapeños and green chiles. Honestly, everyone who's given it a try has fallen head over heels for it! Place it alongside pita or Homemade Roasted Garlic Bread or even naan and mark my words—it'll vanish in no time!

How To Make Mexican-Style Chicken Queso Dip

Creating this queso dip involves a few steps, but the great thing is that much of it can be prepared ahead of time. Start by making your shredded chicken, perfect for meal prepping and keeping on hand, and roast your jalapeños and corn. Finally, you can whip up the queso and add the finishing touches!

QUESO:

• Unsalted butter. I love using organic butter from Organic Valley.
• Garlic cloves. For the garlicky goodness in every bite.
• All-purpose flour. This helps to thicken the dip nicely.
• Almond milk. You can use regular dairy milk, if desired.
• Grated or shredded cheese. I like to use a mix of Oaxaca, Mozzarella, + Quesadilla cheese.
• Smoked paprika. This adds the perfect level of smokiness.
• Sea salt + black pepper. To taste.

TOPPINGS:

• Shredded chicken. See the recipe on how to make the most tender delicious shredded chicken HERE.
• Roasted sliced jalapeños. Remove the seeds if you don't like too much spice.
• Roasted corn. Sweet and juicy corn kernels add texture + flavor.
• Green chiles. This adds another dimension of spice!
• Fresh cilantro. Optional.

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS DIP!

Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Mexican-Style Chicken Queso Dip recipe. Everything from my fave pots, wooden spoons, parchment paper, and more. SEE THEM HERE!

Top Reasons Why You’ll Love This Chicken Queso Dip

• Minimal effort + maximum flavor.
• A crowd-pleaser at any gathering.
• Adds a gourmet touch to your table---bursting with bold flavors.
• Versatile pairing for a charcuterie board
• Impressively simple yet incredibly tasty!
• A go-to for easy, delicious entertaining!

How to Serve Chicken Queso Dip

You could totally leave this dip as it is, but I'm a fan of adding extra flavorful toppings! For this recipe, I opted for roasted corn, jalapenos + fresh cilantro. However, here are a few more fantastic topping ideas for this delightful Mexican-inspired dip recipe!

TOPPING IDEAS

• A sprinkle of crushed red pepper flakes for more heat
• Toasted pine nuts for a delightful crunch
• Lemon zest for a citrusy twist
• Caramelized onions
• Crumbled crispy candied bacon for a smoky, savory note
• Herb-roasted tomatoes

What To Serve With Mexican-Style Chicken Queso Dip?

This dip pairs perfectly with so many types of crackers, breads + veggies—here are some of my favorites.

• Tortilla corn chips
• Homemade soft flour + corn tortillas
• Baguettes + Sourdough
• Brioche
• Veggies like bell pepper, carrot, celery, zucchini + cucumber sticks
• Sweet + Spicy Herb Crackers
• Crostini
• BBQ cauliflower wings
• Flatbread or Vegan Garlic Naan Bread
• Gluten-free bread
• Pretzel rods or pretzel crisps

Mexican Style Chicken Queso Dip Q + A's

More Of My Favorite Appetizers + Munchies!

If you enjoyed this Mexican-style Chicken Queso Dip recipe, make sure to add these irresistible snacks to your "must-make next" list!

• Southern Hot Honey Cauliflower Bites
• Crispy Buffalo Chicken Tenders
• Fall Harvest Apple Bacon Crostini
• Cheesy Asparagus Puff Pastry
• Easy Garlic Herb Three Bean Dip
• Crispy Baked Sticky Orange Cauliflower Bites
• Gluten-Free Cheddar Bay Biscuits
• Crispy Vegan Ranch Popcorn Cauliflower Bites
• Crispy Baked Chicken Tenders

MADE OUR RECIPE(S)?

If you tried my Mexican Style Chicken Queso Dip recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.

Mexican Style Chicken Queso Dip

February 7, 2024 •

By Shanika

5 from 1 vote

Get ready to dive into the deliciousness of our Mexican-style Chicken Queso Dip! With shredded chicken, roasted sliced jalapeños, roasted corn, green chiles, and plenty of cheesy goodness, it's the perfect dip for any occasion. Completely gluten-free.

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Serves: 6 servings

Units:

US Customary|Metric

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Ingredients

QUESO:

• 3 Tbsps unsalted butter
• 3 garlic cloves, minced
• 2 Tbsps all-purpose flour, organic
• 1 ½ cups Almond milk (You can use regular dairy milk, if desired)
• 2 lbs. grated or shredded cheese (I like to use a mix of Oaxaca, Mozzarella, + Quesadilla cheese)
• 1 teaspoon smoked paprika
• sea salt + black pepper, to taste

TOPPINGS:

• 1 cup shredded chicken
• Roasted sliced jalapeños
• Roasted corn
• 1 (4 oz) can green chiles
• Fresh cilantro, optional

Instructions

TO ROAST THE VEGGIES:

• Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
• Add the sliced jalapeños and corn kernels to the baking sheet and drizzle with 1 tablespoon olive and and season with salt + black pepper to taste. Bake for 10-15 minutes or until veggies are charred, wilted, and tender. Remove and let cool slightly.

TO MAKE THE CHICKEN:

• Be sure to follow my Easy Shredded Chicken recipe for the steps!

TO MAKE THE QUESO:

• Add the butter to a saucepan and melt over medium heat. Add the garlic cloves. Cook until fragrant, about 1-2 minutes. Stir in the flour, salt, black pepper, and smoked paprika for 1 minute, then whisk in the milk and bring to a low-boil, for about 3 minutes, until thickened. Reduce the heat to medium-low, and add in a handful of cheeses, stirring constantly, add in another handful. Waiting to add in more cheese until the first handful has melted. Keep whisking until all cheese has melted and it’s smooth and creamy.
• To serve, add the creamy queso into a serving dish and top with shredded chicken, roasted jalapeños + corn, spoonfuls of green chiles, and garnish with chopped fresh cilantro.
• Enjoy with your favorite sides like tortilla chips, crackers, atop tacos, etc.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When serving, either enjoy cold or heated.
• MAKE AHEAD: You can make the Queso ahead of time (unheated) and store it in an air-tight container in the refrigerator prior to serving. When serving, either enjoy cold or heated. Prep topping ingredients and store them in separate airtight containers until ready to assemble.

Nutrition

Calories: 101kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 101mg | Potassium: 69mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 349IU | Vitamin C: 0.5mg | Calcium: 83mg | Iron: 0.4mg

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