Cheesy Chicken and Green Chili Dip
1 boneless skinless chicken breast
1 teaspoon fine sea salt
2 cups ricotta (about 1 pound)
1¼ cups shredded Monterey Jack cheese (6oz), divided
7oz can fire-roasted diced green chiles, drained
1 jalapeño pepper, seeded and minced
1 garlic clove, minced or pressed
1 package Cheddar WhispsⓇ, crumbled
- Preheat oven to 400℉.
- In a medium saucepan, combine chicken, salt, and enough water to cover. Bring to a boil, reduce heat to low, and simmer 15-20 minutes or until internal temperature reaches 165℉ and the juices run clear when cut.
- Transfer chicken to a cutting board to cool. Once cool enough to handle, shred chicken using 2 forks.
- In a medium bowl, whisk together ricotta, 1 cup cheese, green chiles, jalapeño, and garlic. Fold in chicken. Transfer to an ovenproof dish. Top with remaining ¼ cup cheese and WhispsⓇ.
- Bake 15 minutes or until cheeses are melted and bubbly and top is browned. Serve hot.