Description

A bold and smoky queso dip made with tender Nashville hot chicken, creamy melted cheeses, and tangy heat, finished with pickles and jalapeños for an unforgettable spicy comfort-food experience.

Ingredients

1.5 lb chicken thighs (about 5 pieces)

1/2 cup hot sauce

1/4 cup pickle brine

1/4 cup Nashville Hot Chicken Seasoning

1 1/2 cups half and half

8 oz cream cheese, room temperature

16 oz Velveeta queso blanco, cubed

1 cup finely grated Monterey Jack cheese

1 cup finely grated cheddar cheese

1 tablespoon Nashville Hot Chicken Seasoning (for queso)

Chopped pickles, for garnish

Pickled jalapeños, for garnish

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Instructions

Combine chicken thighs, hot sauce, and pickle brine in a bowl, cover, and marinate in the refrigerator for at least 2 hours or up to 6 hours.
Preheat smoker to 275°F for indirect cooking.
Remove chicken from marinade and season generously with Nashville Hot Chicken Seasoning.
Place chicken on a foil-lined baking sheet.
Add half and half, cream cheese, Velveeta, Monterey Jack, cheddar, and seasoning to a skillet.
Place both the chicken and queso skillet into the smoker.
After 30 minutes, begin stirring the queso until smooth and fully melted.
Continue smoking chicken until it reaches an internal temperature of 165°F.
Remove chicken, rest for 10 minutes, then shred.
Stir shredded chicken into the warm queso.
Top with chopped pickles and pickled jalapeños and serve warm.

Notes

Adjust seasoning to control spice level.

Chicken thighs stay juicier than breasts during smoking.

Add a splash of half and half when reheating if queso thickens.

Can be kept warm in a slow cooker on low for parties.

Nutrition

Serving Size: 1 bowl
Calories: 560
Sugar: 5g
Sodium: 980mg
Fat: 42g
Saturated Fat: 20g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 34g
Cholesterol: 165mg