Crispy chicken with queso dip sauce
Boneless chicken thighs get a quick pan sear and finish in a hot oven while you warm the queso dip with a splash of milk into a silky sauce. The shelf gives you a meal that is fast, filling, and needs only what you have at home.
About 780 calories a serving, 68 g protein, 6 g carbohydrate, 53 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lb boneless skinless chicken thighs
- 1/4 cup milk
From your shelf
- 1 jar [16 oz] Winn-Dixie queso sour cream dip
Staples
- to taste salt
- to taste pepper
- 2 tablespoons oil
- 2 tablespoons butter
- Heat your oven to 400 degrees F [200 degrees C]. Pat dry 1 pound of boneless chicken thighs with paper towels and season both sides with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers.
- Working in two batches so you do not crowd the pan, sear the chicken thighs skin side down for 3 minutes until golden brown, then flip and sear the other side for 2 minutes. Transfer the seared thighs to a baking sheet, skin side up.
- Once all the chicken is seared and on the sheet, put it in the oven and roast for 12 minutes until cooked through and the skin is crispy. While the chicken roasts, make the sauce.
- In the same skillet you used for the chicken, melt 2 tablespoons of butter over medium heat. Add the entire jar of queso dip and 1/4 cup of milk, stirring often until the sauce is smooth and pourable, about 3 minutes. Taste and season with salt and pepper.
- Transfer the chicken thighs to a serving plate and pour the warm queso sauce over them. Serve right away.
Note Swap the chicken thighs for pork chops of the same weight, searing for 3 minutes per side and roasting for 10 minutes. Leftovers keep refrigerated for three days; reheat gently with a splash more milk. Serve with rice or warm flour tortillas to catch the sauce.
On the label
SKIM MILK, CREAM, WATER, NEUFCHATEL CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR], NATAMYCIN [NATURAL MOLD INHIBITOR]), MODIFIED CORNSTARCH, SUGAR, SALT, MALTODEXTRIN, LACTIC AND CITRIC ACID, GELATIN, WHEY SOLIDS, DEHYDRATED RED BELL PEPPER, NATURAL CHEDDAR CHEESE FLAVOR, DEHYDRATED ONION AND GARLIC, MONO- AND DIGLYCERIDES, DEHYDRATED JALAPENO PEPPER, POTASSIUM SORBATE (PRESERVATIVE), ANNATTO (COLOR), GUAR GUM, DISODIUM PHOSPHATE, LOCUST BEAN GUM, XANTHAN GUM, SPICES, SODIUM ALGINATE, NATURAL FLAVOR, YEAST EXTRACT.
Winn-Dixie, dips & salsa, serving 30 g, package 12 oz/340 g. Ingredients as printed on the label.
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Other queso
- V&v Supremo queso blanco cheeseV&v Supremo
- Price Chopper mexican style shredded queso quesadilla cheesePrice Chopper
- El Mexicano queso fresco cheeseEl Mexicano
- Mrs. Wages medium salsa con queso cheese dip mix, medium salsa con quesoMrs. Wages
- Hy-Vee monterey jack salsa con queso, monterey jackHy-Vee
- Tro Santi queso fresco, fresh crumbling farmers cheeseTro Santi
- El Viajero queso quesadilla part skim milk melting cheeseEl Viajero
- La Morenita queso quesadilla melting cheeseLa Morenita
- La Morenita queso quesadilla melting cheeseLa Morenita
- El Viajero queso blanco snacking cheeseEl Viajero
Cooks as queso, sour cream. Half of it left? Use up the queso.