- 8 oz. cream cheese or 1 c. yogurt cheese, softened
- 2 c. cooked, shredded chicken
- 1 1/2 cups homemade cream of chicken soup
- 8 oz. sour cream
- 8 oz. cubed cheddar (any kind, although sharp is always fun)
- 4 oz. jalapeno jack
- approx. ½-1 whole fresh diced jalapeno, to taste
- 1 small onion, chopped (or ~1 Tbs. dried minced onion flakes)
- ½ green pepper, chopped
- to taste – often needs 1/4-1/2 tsp., especially with homemade chicken broth in the ‘cream of’ soup
- Prep the cheese in cubes (or shreds).
- Mix all ingredients in a medium pot (optional: saute peppers and onions first in butter).
- Then set that pot into a larger pot of water (a homemade double boiler, see photo below).
- Bring the water to a boil over high heat, then cook over medium or low heat, stirring often until cheeses are all melted. It does take a while; just plan to have something else to do while you’re in the kitchen.
- Serve hot with homemade crackers. Also good with tortilla chips. I use a mini slow cooker to keep it warm.
- Makes about 6 cups worth, feeds plenty!
* The chicken needs to be boiled so it shreds well, not just baked chicken breasts. They don’t taste or act the same. A perfect opportunity to use slightly mushy chicken from making homemade chicken stock, if you want my humble opinion.
* The whole jalapeno is frugal for me because I buy in bulk (a quart for a dollar or so) at our local Farmer’s Market in August and freeze them. You can freeze jalapenos without blanching, already diced, simply cut in half and seeded, or even just washed and whole to be cut while frozen, depending on how much time you have in August and how you might use them. Dried chili powder, chipotle or something else spicy would be a possible alternative if you still like a little spice, but not enough to go out and buy a jalapeno.