Loaded Chipotle Cajun Chicken Queso Dip 🧀🔥 Recipe👇🏽 Cheesy, spicy, and dangerously dippable. Chicken 2 chicken breasts, cubed 1½ tbsp Cajun seasoning ½ tbsp paprika 1 tsp garlic powder ½ tsp onion powder ½ tsp salt 1 tsp black pepper 2 tbsp chipotle pepper sauce 2 tbsp avocado oil Queso ¼ cup butter Pinch of salt 1 tsp black pepper ½ tsp paprika ½ chicken bouillon cube, grated ¼ cup all-purpose flour 1 can evaporated milk (354 ml) 1 cup milk 4 slices Monterey Jack 1 cup shredded marble cheddar 1 jalapeño, diced ½ onion, diced Topping 1 cup shredded mozzarella ½ cup shredded cheddar Toss the cubed chicken with the Cajun seasoning, paprika, garlic powder, onion powder, salt, black pepper, chipotle sauce and avocado oil until everything is fully coated. Heat a pan over medium-high heat and cook the chicken for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove the chicken and set aside. In a separate pan, sauté the diced onion and jalapeño for 3–4 minutes until softened, then set aside. In the pan you cooked the chicken in, melt the butter over medium heat. Add the pinch of salt, black pepper, paprika and grated chicken bouillon. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Slowly pour in the evaporated milk and regular milk while whisking until smooth. Let the sauce gently thicken, stirring frequently. Remove the pan from the heat and add the Monterey Jack and marble cheddar a handful at a time, stirring until completely melted and smooth. Stir in the sautéed onion and jalapeño along with the Cajun chicken. Mix everything together until well combined, then taste and adjust the seasoning if needed. Sprinkle the mozzarella and cheddar evenly over the top. Broil on high for 3–5 minutes until the cheese is melted, bubbly and golden. Keep a close eye on it so the cheese doesn’t burn. If your pan isn’t oven-safe, transfer the dip to a baking dish first. Serve hot with tortilla chips and dig in. I hope it crunches! 🔥 — @arsenioeatsのTikTok