Nelson's Verde Con Pollo Recipe

Marinate chicken

Pat chicken breasts dry. In a small bowl combine 2 tbs olive oil, 1 tbs lime juice, 1/2 tsp cumin, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper. Rub marinade all over the chicken, cover, and refrigerate for at least 20 minutes and up to 2 hours.

Grill chicken

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Brush grates with oil. Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and outside has good char. Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-size pieces.

Roast or pan-sear tomatillos and peppers (if needed)

If using fresh tomatillos and green chiles, roast under a broiler or in a hot skillet with 1 tsp vegetable oil until charred and softened (8–10 minutes), turning so all sides blister. If using canned tomatillos or roasted chiles, drain and roughly chop. Allow to cool briefly.

Blend verde base

In a blender or food processor combine the roasted tomatillos, green chiles, jalapeño (if using), 1/4 cup chopped white onion, 2 garlic cloves, 1 tbsp lime juice, and 1/2 cup cilantro. Pulse until fairly smooth but still slightly textured. Taste and season with 1 tsp salt and 1/4 tsp black pepper.

Prepare cheese mixture

In a medium saucepan over low heat, soften 4 oz cream cheese with 1/2 cup sour cream, stirring until smooth. Stir in 3/4 cup shredded pepper jack and 3/4 cup shredded monterey jack until melted and combined.

Combine and warm

Add the blended verde sauce to the cheese mixture and stir to combine. Keep on low heat and cook gently 3–5 minutes until warm and uniformly smooth. Do not boil. Adjust seasoning: add more salt, lime juice, or jalapeño heat to taste.

Assemble dip with chicken

Spoon about two-thirds of the warm verde cheese dip into a shallow ovenproof dish or serving bowl. Arrange sliced grilled chicken over the dip. Spoon remaining dip over the chicken or drizzle so chicken is coated but still visible.

Broil for finish (optional)

If you want a browned cheesy top, sprinkle the extra 1/4 cup shredded cheese over the assembled dip and place under a hot broiler for 1–2 minutes just until cheese is bubbly and lightly browned. Watch closely to avoid burning.

Garnish & serve

Scatter 2 tbs chopped cilantro and pickled jalapeños (if using) over the top. Serve immediately with fresh corn tortilla chips and lime wedges on the side for squeezing.

Place 6 oz fresh corn tortilla chips in a bowl or on a platter. Serve alongside the hot verde con pollo for dipping. Reheat gently if dip cools, keeping it creamy (microwave short bursts or warm over very low heat).