|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: McIlhenny Company/TABASCO Brand Products
A blend of three distinctive cheeses, diced poblano peppers and Buffalo-style hot sauce kicks this queso up a few notches in the spice department. Ground chicken imparts a heartiness that turns the prep into a shareable appetizer, snack or satisfying bar food.
3 tbsp. olive oil
12 oz. fresh ground chicken
2 tbsp. chopped garlic
1 cup white wine
10 oz. mozzarella cheese, shredded
8 oz. Monterey Jack cheese, shredded
5 oz. bleu cheese crumbles
1/4 cup chopped green onions
3 tbsp. diced poblano peppers
3 tbsp. Buffalo style hot sauce
Salt and pepper, to taste
Blue corn tortilla chips
- Heat olive oil in a large skillet over high heat. Add chicken; sauté until brown. Add garlic; continue to sauté until garlic is slightly brown. Remove from heat; keep warm.
- In top of double boiler over simmering water, bring wine to a simmer. Add the mozzarella, Jack cheese and bleu cheese; stir until melted.
- Add green onions, poblanos, hot sauce and salt and pepper to taste; cook 5 min. longer.
- Serve queso warm, spooned over tortilla chips.