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.