Mexican Cheese Dip with Chicken (Queso Fundido con Pollo)
This hearty, gooey dip features queso Oaxaca, a tangy Mexican string cheese, which bubbles over layers of toasted chilies, shredded chicken, and a creamy, allspice-infused sauce. To save time, make the sauce and filling in advance, and store, covered, in the refrigerator overnight. Let sit out at room temperature for an hour before proceeding to the final step.
At Doña Tomás, they like to serve it with a refreshing Paloma Cocktail: run a lime around the rim of a highball glass and dip it in salt spiked with ground chilies. Fill the glass with ice, add 1½ ounces of Reposado tequila, and top with a squirt of soda and a wedge of lime, squeezed, and dropped into the glass.
Ingredients
SAUCE
- 1 ½ cups heavy whipping cream
- ½ teaspoon ground allspice
- Kosher salt to taste
FILLING
- 2 poblano chilies toasted, with skins, stems, and seeds removed
- 3 tablespoons canola oil
- 1 white onion halved lengthwise and cut into ½-inch slices
- ¾ pound cooked chicken shredded
- Salt to taste
QUESO FUNDIDO
- ½ pound queso Oaxaca such as Mozzarella Company's Queso Oaxaca, shredded
- Cilantro stemmed and chopped, for garnish
- 8 fresh corn tortillas warmed, or tortilla chips
Instructions
SAUCE
- In a small saucepan over high heat, combine the cream, allspice, and salt. Bring to a simmer, reduce heat to medium, and cook for 10 to 15 minutes, until reduced by one-third. Pass through a fine mesh strainer to remove any film, and set aside to cool.
FILLING
- Cut the chilies into ½-by-2-inch strips. In a large sauté pan, heat the oil over high heat. Add the onion, and sauté for 3 to 5 minutes, until translucent, lowering the heat if necessary. Add the chili strips and the chicken, and gently stir until evenly mixed. Season with salt, and remove from heat.
QUESO FUNDIDO
- Heat the broiler. In an 8-by-10-inch casserole dish, spread the chicken mixture in an even layer. Pour the cream sauce on top. Cover with cheese. Place the dip under the broiler for 5 to 10 minutes, until all the ingredients have melted together and the top is lightly browned. Remove from the broiler, and sprinkle with cilantro to taste. Serve immediately, with the warm tortillas or chips.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
