To Taste, Ale House Beer Can Chicken Seasoning
1 lb Chicken Breasts, boneless, skinless
1 tbsp Cilantro, Chopped
1 tsp Cumin, ground
2 Jalapeños, chopped
2 tsp Olive Oil
1 bag Tortilla Chips
1 lb White American Cheese, cubed
1 cup Milk
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 smoked on the grill until bubbly and thick. Serve this delicious dip with tortillas.
Wood Pellet Recommendation
The mild, fruity notes from our Fruitwood Hardwood Blend will create a mouthwatering contrast in this smoky queso dip.
Note: This recipe uses Pit Boss Ale House Beer Can Chicken Seasoning.
Note: The FDA recommends to cook chicken to a minimum internal temperature of 165°F.
You can easily swap the pulled chicken for pulled pork or brisket. Just be sure to use Chop House Steak Rub or Pulled Pork Rub instead of Ae House Beer Can Chicken.