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Created by: Pit Boss Kitchen
Smoked Queso Dip with Pulled Chicken
5.0
stars
6 Servings
10 minutes Prep Time
65 minutes Cook Time
Your favorite appetizer gets a wood-fired upgrade with this Smoked Queso Dip with Pulled Chicken. This smoky dip starts with ale-infused chicken breasts that are grilled then pulled. The tender pieces of chicken are tossed in a sauce of white American cheese, zesty jalapenos, cumin, and milk then cooked on the grill until bubbly and thick. Serve this delicious dip with tortillas.
Ingredients
To Taste, Ale House Beer Can Chicken Seasoning
1 lb Chicken Breasts, boneless, skinless
1 tbsp Cilantro, Chopped
1 tsp Cumin, ground
2 Jalapenos, chopped
2 tsp Olive Oil
1 bag Tortilla Chips
1 lb White American Cheese, cubed
1 cup milk
Directions
Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 350°F. If using a gas or charcoal grill, preheat to medium heat.
Score the chicken, rub with olive oil, then season with Ale House Beer Can Chicken.
Transfer the chicken to the grill and cook for 8 to 10 minutes, turning occasionally.
Remove chicken from the grill, and reduce the temperature to 225°F. Allow the chicken to rest for 10 minutes, then pull apart with 2 forks. Set aside.
While the chicken is resting, heat a cast iron skillet on the grill. Partially open the sear slide, then to the skillet add the cubed cheese, jalapeño, milk, and cumin. Stir occasionally, for 5 minutes, until the cheese melts. Fold in the pulled chicken, then close the lid and allow the dip to smoke for 30 to 45 minutes.
Remove from grill and let rest for 5-10 minutes to thicken. Serve warm with fresh cilantro and tortilla chips.
