Chipotle Bourbon Chicken Queso

Updated at: Wed, 16 Aug 2023 17:47:24 GMT

Step 1

1. If using an Instant pot or multi cooker, turn sauté function on medium heat. If using a dutch oven on the stove, turn the heat on medium. Season with a splash of avocado oil. Once its shimmering, add the onion and season with a pinch of salt. Cook 5-7 min until translucent.

Step 2

2. Add the cumin, paprika and garlic along with an entire can of chipotle peppers in adobo. Adjust the heat to medium high. Cook for 5-7 minutes, stirring frequently, until golden brown bits form on the bottom of the pan. Deglaze with bourbon and let it cook off for about 2-3 minutes.

Step 3

3. FOR STOVETOP DUTCH OVEN: If cooking on the stovetop, adjust the heat to low. Add the chicken broth. Submerge the chicken breasts into the liquid as far as they will go. Cover and cook for an hour until the chicken are tender and can pull apart with a fork. Shred the chicken. Add the cream cheese in the center and cover to allow it to soften, about 5 minutes. Mix into the chicken mixture. If it’s liquidy, crank the heat up to high and allow it to bubble and thicken. Add the Mexican cheese blend and stir together. Remove from the heat and serve with chips! Plate however you want or serve right out of the dutch oven.

Step 4

4. FOR MUTLICOOKER/INSTANT POT: If using a multi cooker/Instant Pot, turn off sauté function completely. Place the lid on and pressure cook on high for 25 minutes. Once the pressure is released, shred the chicken with the fork. Add the cream cheese and stir until combined and creamy. If the mixture is too liquidy, turn the sauté function on high and allow it to come to a bubble and thicken. Then, add the Mexican cheese blend and combine. Plate however you prefer and serve with chips!

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