Spicy Chicken and Chile Taco Dip
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon ground oregano
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon ground cumin
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 2 medium Anaheim chiles, cored, seeded, and medium dice
- 2 medium poblano chiles, cored, seeded, and medium dice
- 1 medium serrano chile, stemmed and small dice
- 1 medium white onion, medium dice
- 3 medium garlic cloves, finely chopped
- 2 medium Roma tomatoes, cored, seeded, and medium dice
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 cups shredded Monterey Jack cheese (about 6 ounces)
- 8 ounces cream cheese, cut into small pieces
- 1/3 cup sour cream
- 3 tablespoons Mexican-style hot sauce, such as Cholula or Tapatío, plus more for serving
- Tortilla chips, for serving
- This recipe is gluten-free
- Produce
- Anaheim chiles, medium (2)
- Black beans (2 (15-ounce) cans)
- Cumin, ground (1/4 teaspoon)
- Oregano, ground (1/2 teaspoon)
- Poblano chiles, medium (2)
- Roma tomatoes, medium (2)
- Serrano chile, medium (1)
- White onion, medium medium (1)
- Meat
- Chicken thighs, boneless skinless (1 pound)
- Condiments
- Mexican-style hot sauce (3 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Garlic cloves, medium (3)
- Kosher salt (1 teaspoon)
- Vegetable oil (2 tablespoons)
- Snacks
- Tortilla chips (1)
- Dairy
- Cream cheese (8 ounces)
- Monterey jack cheese (2 cups)
- Sour cream (1/3 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published January 21, 2013 (1 month ago).
92 people saved this recipe.
