If you are going to indulge a little, stop right here! This easy, spicy Buffalo chicken queso fundido is going to be the hit of the party!
What comes to mind when you hear Buffalo chicken? Chicken wings, right? The possibilities are endless. Buffalo chicken pizza, tacos and nachos are popular, but why not queso fundido? For this recipe, I took the flavors of the spicy chicken wings and prepared a cheesy dip. This recipe is versatile! Change the flavor profile simply by mixing in a different sauce. Next time you can try a barbeque sauce, taco sauce or even salsa verde. If you run out of chips, serve with some small rolls. This makes a great chicken wing slider!
8ounces cream cheese at room temperture
1cup Mexican crema ranch or blue cheese dressing can also be used
1cup mild or hot Buffalo wing sauce
1cup crumbled cotija, feta or blue cheese
1tablespoon olive oil
1small sweet onion finely diced
1 jalapeño pepper minced
1½pounds boneless chicken breast previously cooked and finely shredded
In a large bowl, whisk together the cream cheese, crema, wing sauce and crumbled cheese. Set aside.
In a large skillet, preheat 1 tablespoon of oil to medium heat for a minute. Add the onions and jalapeño. Saute for 3 minutes.
Add the chicken to saute pan and heat just until warmed through. Turn heat to low. Mix in the cream cheese/crema mixture to the skillet.
When it starts to simmer gently, fold in 1 cup of shredded cheese. Spread out the remaining cheese to the top evenly. Cover skillet with lid, reduce heat slightly and cook just until all the cheese melts. Or you can place skillet uncovered under the broiler for a few minutes.
Before serving, drizzle on a little extra buffalo wing sauce on top. Serve right away with tortilla chips, crackers or crostini bread slices.
The key to a delicious queso fundido is using a good melting cheese. Don't overcook or bake for too long, otherwise the cheese will release too much oil into your dip. Cook or bake just until cheese melts and serve right away. Some of my favorite melting cheese varieties are Chihuahua, Oaxaca, Monterey jack, Swiss and Muenster cheese.