I blame my father for my love of hot and spicy food. He served in Taiwan in the USAF during the Vietnamese War and learned to love both Asian and spicy cuisine. But like most GIs who came back with that craving, the closest they could get over here was Mexican – and an Americanized version at that.
That said, I’m not sure how this recipe was developed. All I know is that my mother taught me the recipe and always cautioned me when I did it for the family to not use too many jalapenos. Frankly now, my mother wouldn’t be able to handle the heat since I have spiced it up a tad!
1 lb. BLSL chicken thighs
2 lbs. (~1 kg) Velveeta cheese, cubed
2-3 Roma tomatoes, diced
1 red onion, diced
2 tbsp (30 g) Cumin
1 tbsp (15 g) minced garlic
1 tbsp (15 g) hot chili powder
1 tbsp (15 g) paprika
1 tbsp (15 g) oregano
1 tbsp (15 g) cilantro
1 tbsp (15 g) cayenne pepper
2 jalapeno peppers
Dash or more of Habanero Tabasco
Doritos or corn chips
- Fry up your chicken, cubed, along with the spices and onions added to the mix.
- Cube the cheese block into roughly an inch to half-inch cubes. Put it into a large crockpot.
- Dice up your tomatoes and then finely dice the peppers. Add both to the crockpot.
- Drain any excess juices from the meat that you don’t want and add the meat to the crockpot.
- Turn the crockpot to high for about an hour. Stir occasionally and after an hour, reduce the heat to medium for about another hour.
Serve in a bowl with corn chips or Doritos.
Note: Once the cheese has completely melted, it is simply a matter of how thick you want the dip to be.