A crowd-pleasing chicken queso fundido for Cinco de Mayo

Cinco de Mayo called, it wants more cheese. A creamy, cheesy dip with salsa verde and seasoned chicken?

Why, yes. Yes, please.

This is queso fundido’s heartier, more satisfying cousin, loaded with tender chicken and layered flavor that goes way beyond your basic nacho cheese.

It’s perfect for Cinco de Mayo or any gathering that calls for something warm and utterly irresistible. Serve it with tortilla chips or crisp veggies for dipping.

This recipe serves a crowd, but don’t worry about making too much, because any leftovers are downright glorious spooned over baked potatoes or rice.

When I developed this recipe, I happened to have a house full of family. The only thing faster than making this amazing recipe was how quickly it disappeared. File this under “big hit.”

There is an optional step, roasting poblano peppers. Roasting poblanos adds a deep, earthy flavor that really elevates this queso. It’s easy!

Here’s how: Place them on a baking sheet directly under the broiler, turning as needed, until the skins are blistered and blackened on all sides.

Remove from the oven and cover with foil tightly to steam for 5 to 10 minutes. Once cool enough to handle, peel off the skins, remove seeds for less heat, if desired, dice and set aside.

To my taste, this step absolutely makes this dish, but if you choose to skip it, substitute with a 7-ounce can of diced mild green chili peppers. Now that you know how, you’ll do it all the time.

Pollo Queso Fundido

Servings: 10+

Ingredients

2 poblano peppers, optional but highly recommended

2 pounds chicken breast

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon cumin

1 teaspoon garlic powder

1 (16 ounce) bag of frozen onion and pepper blend

16 ounces salsa verde

2 tablespoons butter

1 yellow onion, diced

3 cloves garlic, minced

2 tablespoons flour

1 cup whole milk or half and half

8 ounces cream cheese, cubed

3 1/2 cups Cheddar and Monterey jack cheese blend, shredded, divided

Green onion, cilantro and tomato for garnish

Serve with tortilla chips, bell pepper and celery for dipping

Procedure

Roast poblanos, if using. Peel, dice, set aside.

Bake the chicken: Preheat oven to 350 degrees and grease a 9-by-13-inch baking dish with cooking spray or olive oil.

Cut chicken into big chunks and place in baking dish. Toss with salt, pepper, cumin and garlic powder. Add frozen peppers and onions, pour in salsa verde, cover with foil and bake 22 to 25 minutes until cooked through. While this bakes, make the queso.

Make the queso: Melt butter in a large skillet. Cook diced onion until soft. Add garlic; cook briefly. Stir in flour and cook 1 to 2 minutes. Add milk, stirring until thickened. Add cream cheese and melt. Stir in 3 cups shredded cheese, one handful at a time, until melted. Mixture will be thick.

Combine: By now the chicken should be done. Shred the cooked chicken in the pan. Add the entire mixture — the whole shebang: chicken, veggies and salsa — to the queso. Stir in half the poblanos.

Finish — optional, but worth it: Transfer to baking dish, top with remaining cheese and bake for 10 minutes, until bubbly. Broil briefly for a golden top if desired.

Garnish and serve: Artistically top with remaining poblanos, green onion, cilantro and tomato. Serve hot with chips and veggies.