Buffalo Chicken Queso Fundido

If you can’t decide between wings or queso, this dish gives you both in every bite. 8 ounces cream cheese,

at room temperature 1 cup Mexican crema

1 cup mild or hot Buffalo sauce, plus more for garnish (see note)

1 cup crumbled cotija

cheese

1 tablespoon olive oil 1 small sweet onion, finely

diced

1 jalapeño chili, minced

1 1⁄2 pounds cooked and shredded chicken breast

2 cups shredded

Monterey Jack cheese Tortilla chips, for serving Instructions: In a large bowl, whisk together the cream cheese, crema, Buffalo sauce and cotija cheese. Set aside.

In a large skillet, heat the oil over a medium flame. Add the onions and jalapeño. Sauté for 3-5 minutes until tender.

Add the chicken to sauté pan and heat just until warmed through. Turn heat to low. Mix in the cream cheese and crema mixture to the skillet.

When it starts to simmer gently, fold in 1 cup of Monterey Jack. Spread out the remaining cheese on the top evenly. Cover skillet with lid, reduce heat slightly and cook just until all the cheese melts, or place the skillet uncovered under the broiler for a few minutes.

Before serving, drizzle a little extra Buffalo sauce on top. Serve right away with tortilla chips.

Note: To make your own Buffalo sauce, add 6 ounces butter and 6 ounces Frank’s RedHot Original Cayenne Pepper Sauce. Over medium heat, simmer, stirring, until the butter is melted and sauce is hot.

Makes 8 servings

From hispanickitchen.com