Jordan Hanger
Steps
- Coat the chicken thighs with oil and season generously with about 1 tablespoon of taco seasoning.
- Grill over medium-high heat for 5–7 minutes per side, or until the chicken reaches at least 165°F and has a nice char.
- Let the chicken rest for 5–10 minutes, then dice into bite-sized pieces. Reserve about 1 cup for topping.
- In a large cast-iron skillet or disposable aluminum pan, combine the Velveeta, cream cheese, shredded Mexican cheese, onion, jalapeños, lime juice, evaporated milk, remaining taco seasoning, and most of the diced chicken.
- Smoke uncovered at 225°F for about 2 hours, stirring every 30–45 minutes until the cheeses are completely melted and creamy.
- If the queso is too thick, stir in additional evaporated milk until you reach your desired consistency.
- Top with the reserved chicken, an extra sprinkle of taco seasoning, and fresh cilantro. Serve hot with tortilla chips.
Ingredients:
- 2 lbs. boneless, skinless chicken thighs
- 2 TBSP taco seasoning, divided, plus more for finishing
- 1 TBSP oil
- 1 (32 oz) block Velveeta
- 1 (8 oz) block cream cheese
- 2 cups shredded Mexican white cheese or queso quesadilla cheese
- ½ medium onion, finely diced
- 1 (4 oz) can diced jalapeños, drained
- Juice of 1 lime
- 1 (12 oz) can evaporated milk
- ¼ cup fresh cilantro, chopped
- Tortilla chips, for serving
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