Elote Chicken Adobo Dip Recipe
White Queso, Shredded Chicken, Cilantro, & Adobo Spice. Served with House Chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dip Ingredients
Chips Ingredients
Method
Dip Preparation
- 1
Combine Ingredients
In a medium-sized mixing bowl, combine the white queso cheese, shredded cooked chicken, chopped cilantro, adobo seasoning, softened cream cheese, minced garlic, and lime juice. Mix well until all ingredients are evenly incorporated.
- 2
Season the Mixture
Taste the mixture and season with salt and black pepper to taste. Ensure the flavor is balanced and to your preference.
- 3
Heat the Dip
Transfer the mixture to a saucepan over medium heat. Stir continuously until the dip is heated through and creamy, about 5-7 minutes.
- 4
Serve
Once heated, remove from heat and transfer to a serving bowl. Garnish with extra cilantro if desired.
Chips Preparation
- 5
Prepare Tortilla Chips
Preheat your oven to 350°F (175°C). Spread the tortilla chips on a baking sheet in a single layer.
- 6
Season Chips
Drizzle the olive oil over the tortilla chips and sprinkle with salt. Toss gently to evenly coat the chips with oil and salt.
- 7
Bake Chips
Bake the chips in the preheated oven for about 10-12 minutes or until they are crispy and lightly golden.
- 8
Serve with Dip
Remove from the oven and let cool slightly before serving alongside the Elote Chicken Adobo Dip.
