Chicken Rotel Dip
Everyone acts like Chicken Rotel starts and ends with a yellow box of Velveeta, but let’s not do that. I know that’s how most people first met this recipe, but we’re grown now and we season our food, too. When you make your own cheese sauce, it tastes like something you could’ve ordered at a Tex-Mex restaurant. I’ve tested and developed enough dips and casseroles to say that with my chest.
Servings 10 servings
Calories 432kcal
Equipment
Ingredients
- 1 teaspoon olive oil (any oil or butter works)
- 1 ½ pounds boneless, skinless chicken breasts or thighs Diced into ½ inch cubes or fully cooked chicken (diced or shredded)
- ¼ cup flour
- 2 cups half and half
- 4 cups grated cheese I use 2 cups of sharp cheddar and 2 cups of Colby Jack. You can use all cheddar if preferred.
- 15.5 oz canned Rotel diced tomatoes and chillies Drained
Homemade Taco Seasoning (You can use a store-bought taco mix if you wish)
- 1 tablespoon chili powder
- 1 teaspoom cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
- ½ teaspoon cayenne pepper Optional for spicy.
Instructions
- Heat a skillet over medium heat with a little oil. Add the diced chicken breasts and sprinkle generously with taco seasoning. Sauté until the chicken is golden and cooked through.
- Sprinkle in the flour. Add it in stages instead of all at once. Stir to combine the chicken and flour each time you add more flour to the pan.
- Pour in the half and half and stir. Stir for a couple of minutes and ensure the flour is incorporated.
- Turn off the heat and start adding the grated cheese in stages. Stir until melted before adding more.
- Add the drained Rotel and stir.
- Transfer to a serving dish, slow cooker, or fondue pot to keep warm. Cheese dip waits for no one and thickens as it cools.
Notes
Feel free to use Velveeta if you want.
If you dump a whole bag of cheese into boiling liquid, it will seize and get grainy. Turn off the heat and add cheese gradually so it melts gently. Also shred your own cheese, pre-shredded has anti-caking agents that fight the melt. This recipe does not hit the same with pre-shredded cheese. Grab a block and grate it yourself.
You can skip the flour and use cheese works but it produces thick rotel that is less smooth and less saucy. You will also need less half and half if you go this route. Use your judgment when preparing.
Nutrition
Serving: 1serving | Calories: 432kcal | Carbohydrates: 6g | Protein: 43g | Fat: 25g