Blazing Fuego Fusion Pollo
Share
INGREDIENTES:
4 to 6 chicken leg quarters, cooked and chopped into cubes
1 cup sour cream
1 cup Indian-style whole milk yogurt
92 grams of melted grass-fed butter
1/4 cup of Ticsani
1/4 cup of Misti Uchu or Sabancaya
1/4 cup aji anca paste (adjust according to your spice preference)
1/2 cup crumbled feta cheese
Black truffle sea salt to taste
Cayenne pepper to taste
Black pepper to taste
Optional: chopped green onions, diced celery, shredded cheese for topping
INSTRUCCIONES:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the chopped chicken, sour cream, yogurt, melted butter, Fuego sauce, aji panca paste, and crumbled feta cheese. Mix until well combined.
Taste the mixture and season with salt and pepper according to your preference.
Transfer the mixture to a baking dish or a cast-iron skillet, spreading it out evenly.
If desired, sprinkle some shredded cheese on top for an extra cheesy layer.
Bake in the preheated oven for about 20-25 minutes, or until the dip is heated through and bubbly around the edges.
Once done, remove from the oven and let it cool slightly before serving.
Serve the Fuego chicken dip with rice, potatoes, tortilla chips, or any other side dishes you like.
Optional additions:
- Chopped green onions or diced celery can add freshness and crunch to the dip.
- You can also sprinkle some extra crumbled feta cheese on top before serving for added flavor.
- Feel free to experiment with other ingredients like diced bell peppers, black beans, or corn kernels to customize the dip to your liking.