Pao de Queijo BBQ Chicken Dip
Prep Time: 20 minutes
Cook Time: 50 minutes
1 lb boneless chicken breasts, shredded
1 cup cream soft cream cheese
1 tablespoon olive oil
½ cup sour cream
1 teaspoon cumin
1 ½ cups BBQ sauce
2 teaspoons hot sauce
1 cup grated Mexican cheddar cheese
1 jalapeno pepper, sliced thin
½ red onion, diced
1 green pepper, diced
Salt and pepper, to taste
1 package Forno de Minas Pão de Queijo, for layering in dip
¼ cup cotija cheese, for topping
¼ cup chopped cilantro
Preheat the oven to 375°.
In a baking dish or cast iron skillet, grease the inside with olive oil.
Season the chicken with salt and pepper, olive oil and bake for 30-35 minutes until cooked through. Set aside and let cool for 10 minutes before shredding it apart.
In a mixing bowl, add the softened cream cheese, sour cream, ¾ cup BBQ sauce, cumin and hot sauce. Whip that up until smooth. Fold in the ½ cup Mexican cheddar cheese.
Cut the Pão de Queijo in half and place the halves into the baking dish.
Pour the cheese mix over the rolls, covering evenly. Then the rest of the shredded cheese, onion, green pepper and shredded chicken.
Lay some thinly sliced jalapeno peppers on the top.
Season with salt and pepper and place in the oven to bake at 350 degrees for 20-25 minutes until cooked through and all the cheese is melted.
Top with more BBQ sauce, chopped cilantro and crumbled cotija cheese.