Game Day Spicy Chicken Taco Dip
by Josh Downey
This recipe is layered with complex flavors, heat elements, textures, fats & acids. It's a complex profile with a delightful taste! Made with rice, beans, cream cheese, chicken, tomatoes, chilis, & pepperjack cheese, perfect for game day Sundays & for evening gatherings. You will wow your guests with how deep these flavors & textures go!
First, a tip for when you make your rice. I use brown rice (because I love the texture) but you can use long grain, jasmine, basmati, wild rice.... whatever you like. When making your rice, use a fat to cut the starch so your rice doesn't stick together. If you want to add heat & depth use some oil from Chicago Johnny's Hot Giardiniera. If you want to end up with a more creamy rich flavor use something like butter or extra virgin olive oil. This goes for any time you make rice, not just for this recipe.
So now the recipe list.
4 cups cooked rice
1 1/2 cups black beans (made from dry) or 1 can prepared beans (drained & rinsed)
8 oz cream cheese
Chipotle Lime Taco Seasoning
8-10 oz chicken breast
Oil for sauteeing
2 10 oz cans diced tomatoes with chilis (drained)
8 oz shredded pepperjack cheese
Optional: hot sauce, hot giardiniera oil, chili powder, lime.
Alright. So a little heads up that this dish made to my taste, but you can certainly add more heat, or if you can't handle so much heat, I have some options for you as we prepare this dish as well!
So start by mixing your rice, beans, cream cheese, & 1-3 tablespoons of Chipotle Lime Taco Seasoning together. You can warm your cream cheese in a microwave, leave it out to soften, or in the oven for about 5 minutes. If you want your dish more spicy add hot sauce or chili powder. If you want to cut your heat a little bit add the juice of half a lime. Bake at 350 degrees for 20 minutes.
While your baking your base of the dish, heat up a skillet on medium high heat. Add some oil for sauteing, & cook your chicken breast. In the last minute of cooking on each side add Chipotle Lime Taco Seasoning to cover the whole breast. Remove pan from heat, then dice or shred your chicken breast in the pan. Keep all drippings in the pan (this will give flavor to your dip!). Add your chicken with all drippings on top of your rice & bean mixture. Then top with 2 cans of drained tomatoes with chilis. Sprinkle Chipotle Lime Taco Seasoning on the tomatoes & bake at 350 degrees for 25 minutes.
Add your 8 oz of shredded pepperjack cheese & bake at 350 degrees for 20 minutes. Remove from oven.
You can serve this dish warm out of the oven or make it in advance & then simply reheat in a microwave or a 300 degree oven for 25-30 minutes covered in foil (to prevent your cheese from burning). Serve with tortilla chips or set out taco shells & a spoon for people to make tacos & burritos!
Appreciate the support - Johnny