Elote Chicken Cheese Dip with Spanglish Asadero Elote Seasoning
Elote Chicken Cheese Dip with Spanglish Asadero Elote Seasoning
Three cups of melted mozzarella over shredded chicken, fire-roasted corn, and an avocado-crema base, this is what empties the chip bowl in 45 minutes.
Empties a chip bowl in under an hour, the only benchmark our game day recipes really respect.
Elote Chicken Cheese Dip starts with a blended base: fresh cilantro, jalapeño, two avocados, crema fresca, and Spanglish Asadero Elote Seasoning, blitzed until smooth. That base does the real work, the smoky chipotle, lime, and Parmesan notes in the seasoning build the entire flavor foundation so the ingredient list stays focused.
The assembly is fast. Boil chicken breasts until they hit 165°F, shred with two forks, and add to the blended base in a hot skillet with diced red onion, red bell pepper, and two cups of fire-roasted corn. Three to five minutes to heat through, then lay three cups of shredded mozzarella across the top, cover, and let it melt. The cheese goes fully stretched in another three to five minutes, or transfer the skillet to a 350°F oven if you want a lightly browned top.
The result hits multiple notes at once: smoky and citrusy from the elote seasoning, creamy from the avocado and crema, sweet from the fire-roasted corn, and savory from the mozzarella pulling across every chip. Serve it hot straight from the skillet.
Works for game day, backyard cookouts, or a weeknight dinner that wants to feel communal. Leftovers hold three days in the fridge, reheat covered with a splash of water to loosen it up.
Flavor First.
ELOTE CHICKEN CHEESE DIP
Ingredients
Equipment
Method
- Prep: Place chicken breasts in a pot and cover with water. Bring to a boil over medium-high heat.
- Boil chicken 12-17 minutes until internal temperature reaches 165°F and it is cooked through.
- Remove chicken from pot. Shred with two forks and set aside.
- In a blender, combine cilantro, jalapeño, avocados, lemon juice, crema fresca, and Spanglish Asadero Elote Seasoning. Blend until smooth and creamy.
- Pour blended mixture into a large skillet over medium heat. Bring to a gentle boil, stirring occasionally.
- Add shredded chicken, diced red onion, diced chile morrón, and fire-roasted corn. Mix thoroughly and heat through for 3-5 minutes.
- Top evenly with shredded mozzarella cheese. Cover skillet and cook 3-5 minutes until cheese is fully melted (or transfer to a 350°F oven for 3-5 minutes until cheese melts).
- Remove from heat. Serve immediately hot with tortilla chips for dipping.
Nutrition
Notes
- Use the full amount of seasoning — all 3 tablespoons of Spanglish Asadero Elote Seasoning go into the blended base, not on the surface. It seasons from the inside out. Pull back and you’ll taste the difference throughout.
- Chicken thighs over breasts — the higher fat content means more flavor and more forgiveness if your heat runs hot. If you’re using breasts, pull them the moment they hit 165°F.
- Blend the base until fully smooth — any jalapeño chunks left in the base create hot spots in the dip. Blend long enough that the texture is creamy and completely uniform.
- Cheese melt: cover vs. oven — covering the skillet steams the mozzarella and melts it fast; the oven gives you color. Either works, but don’t skip the cover step — the cheese needs trapped heat to melt evenly without drying out the edges.
- Fire-roasted corn matters — the char from fire-roasted corn adds a layer that regular sweet corn can’t match. Frozen fire-roasted works as well as canned.
- Hot from the skillet is the move. Set it out with a big stack of tortilla chips and let people dig in while it’s still melty. Top with fresh cilantro, diced white onion, and a squeeze of lime right before serving — these hit the brightness button and cut through the richness of the avocado-crema base.
- For a full plate, spoon it over white rice or serve alongside warm flour tortillas. Roasted vegetables on the side round it out when you’re plating this as dinner rather than an app.
- Refrigerate leftovers in an airtight container for up to 3 days. The dip tightens as it cools — reheat covered over medium heat in a skillet with a splash of water or broth, or microwave covered on medium power. Don’t blast it on high heat; the protein dries out and the seasoning fades.
- The blended avocado base holds better than expected because the acidity from the lemon juice slows oxidation. If the surface discolors slightly, stir it through — the flavor is fine.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use a different seasoning if I don’t have Spanglish Asadero Elote Seasoning?
Yes. The substitution is in the ingredient list: ½ tsp chipotle powder, ½ tsp smoked paprika, ¼ tsp lime zest, 2 tbsp grated Parmesan, and ¼ tsp salt. It replicates the core profile. When you can find Spanglish Asadero, it’s worth having on hand, the blend is dialed in for exactly this.
What internal temperature should the chicken reach?
165°F. Check the thickest part with an instant-read thermometer before you shred, breast thickness varies too much to rely on timing alone.
Can I make this ahead?
Make the blended base and cook the chicken up to a day ahead, then combine and finish in the skillet when ready to serve. The fully assembled dip can also be made a few hours ahead and reheated covered over low heat. Add fresh garnishes, cilantro, lime, at the table.
What type of corn works best?
Fire-roasted corn, frozen or canned, gives you the char that matches the smoky notes in the elote seasoning. Regular sweet corn works but the flavor depth drops noticeably.
Can I double the recipe?
Yes, scale everything proportionally. Use a larger skillet or a Dutch oven for the finish step. Make sure your pan is wide enough for the cheese layer to cover evenly, or it won’t melt uniformly.
More like this: Appetizer & Dip Recipes · Chicken Recipes · Kinder’s Recipes
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