Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (7 ounces) chipotle peppers in adobo sauce, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (16 ounces) Velveeta cheese, cubed
- 1/2 cup milk
- 1 cup cooked and shredded chicken breast
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Slow cooker
Step-by-Step Instructions:
1. Heat the vegetable oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the diced tomatoes, chipotle peppers, cumin, oregano, salt, and black pepper to the skillet. Stir to combine.
3. Transfer the mixture to a slow cooker. Add the Velveeta cheese and milk. Stir to combine.
4. Cover and cook on low for 2-3 hours, stirring occasionally, until the cheese is melted and the dip is hot and bubbly.
5. Add the shredded chicken and cilantro to the slow cooker. Stir to combine.
6. Serve the dip hot with tortilla chips.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Low heat setting on slow cooker
Serving size:
Makes about 6 cups of dip
Nutritional information:
Calories: 310
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 1730mg
Total Carbohydrates: 16g
Dietary Fiber: 2g
Sugar: 10g
Protein: 21g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Velveeta.
- You can use ground beef or turkey instead of chicken.
Variations:
- Add a can of black beans or corn to the dip for extra texture and flavor.
- Use the dip as a topping for nachos or tacos.
- Make the dip spicier by adding more chipotle peppers.
Tips and Tricks:
- To make the dip creamier, add more milk or cream.
- If the dip is too thick, add more milk or chicken broth to thin it out.
- To make the dip ahead of time, prepare it up until step 4 and refrigerate. When ready to serve, reheat in the slow cooker on low heat for 1-2 hours.
Storage Instructions:
Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the dip in the microwave or on the stove over low heat until heated through.
Presentation Ideas:
Serve the dip in a large bowl or in individual ramekins. Garnish with chopped cilantro and sliced jalapenos.
Garnishes:
- Chopped cilantro
- Sliced jalapenos
- Diced tomatoes
- Sliced avocado
Pairings:
- Tortilla chips
- Sliced vegetables, such as bell peppers and carrots
- Pita chips
- Crackers
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Troubleshooting Advice:
- If the dip is too thick, add more milk or chicken broth to thin it out.
- If the dip is too thin, add more cheese or cook it on high heat for a shorter amount of time.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover dip in the refrigerator and consume within 3 days.
Food History:
Tinga is a traditional Mexican dish made with shredded chicken in a tomato and chipotle sauce. This dip is a twist on the classic dish, combining the flavors of tinga with creamy queso dip.
Flavor Profiles:
This dip has a smoky and spicy flavor from the chipotle peppers, balanced by the creaminess of the cheese and the freshness of the cilantro.
Serving Suggestions:
Serve this dip as an appetizer or snack for a party or game day gathering. It's also a great addition to a Mexican-themed dinner party or potluck.
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Region: Mexican