Turn your Cinco de Mayo celebration into Queso de Mayo. Because cheese. Here’s one of our favorite Queso de Mayo recipes. Grab some chips, cheese, and margarita ingredients, and get ready to party!
This hearty, gooey dip features our Fresh Mozzarella, which bubbles over layers of toasted chilies, shredded chicken, and a creamy, allspice-infused sauce. To save time, make the sauce and filling in advance, and store, covered, in the refrigerator overnight. Let sit out at room temperature for an hour before proceeding to the final step.
Mexican Cheese Dip with Chicken (Queso Fundido con Pollo)
1½ cups heavy whipping cream
½ teaspoon ground allspice
Kosher salt, to taste
2 poblano chilies, toasted, with skins, stems, and seeds removed
3 tablespoons canola oil
1 white onion, halved lengthwise and cut into ½-inch slices
¾ pound cooked chicken, shredded
Salt, to taste
1/2 lb Crisafulli’s Fresh Mozzarella, shredded
Cilantro, stemmed and chopped, for garnish
8 fresh corn tortillas, warmed, or tortilla chips
- In a small saucepan over high heat, combine the cream, allspice, and salt. Bring to a simmer, reduce heat to medium, and cook for 10 to 15 minutes, until reduced by one-third. Pass through a fine mesh strainer to remove any film, and set aside to cool.
- Cut the chilies into ½-by-2-inch strips. In a large sauté pan, heat the oil over high heat. Add the onion, and sauté for 3 to 5 minutes, until translucent, lowering the heat if necessary. Add the chili strips and the chicken, and gently stir until evenly mixed. Season with salt, and remove from heat.
- Heat the broiler. In an 8-by-10-inch casserole dish, spread the chicken mixture in an even layer. Pour the cream sauce on top. Cover with cheese. Place the dip under the broiler for 5 to 10 minutes, until all the ingredients have melted together and the top is lightly browned. Remove from the broiler, and sprinkle with cilantro to taste. Serve immediately, with the warm tortillas or chips.
Recipe adapted from Culture: the word on cheese