Makes:8 to 10 servings
This is no flimsy dip—it’s packed with chicken, black beans, green chiles, and cheese, practically making it a meal. First, spice-coated chicken is seared until cooked through, then three kinds of green chiles, white onion, and garlic are sautéed until tender, and tomatoes, black beans, Monterey Jack cheese, cream cheese, and hot sauce are stirred in. It’s all put into a baking dish, topped with more cheese, and heated through until bubbling. Serve with tortilla chips, extra hot sauce, and a cold beer.
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoonground cumin
1 poundboneless, skinless chicken thighs
2 tablespoonsvegetable oil
2 medium Anaheim chiles, cored, seeded, and medium dice
2 medium poblano chiles, cored, seeded, and medium dice
1 medium serrano chile, stemmed and small dice
1 medium white onion, medium dice
3 medium garlic cloves, finely chopped
2 medium Roma tomatoes, cored, seeded, and medium dice
2 (15-ounce) cansblack beans, drained and rinsed
2 cups shredded Monterey Jack cheese (about 6 ounces)
8 ouncescream cheese, cut into small pieces
1/3 cupsour cream
3 tablespoons Mexican-style hot sauce, such as Cholula or Tapatío, plus more for serving
Tortilla chips, for serving
Heat the oven to 375°F and arrange a rack in the middle. Combine the measured salt, oregano, measured pepper, and cumin in a small bowl. Pat the chicken dry with paper towels and evenly sprinkle the spice mixture on both sides.
Heat the oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed until browned, about 5 to 7 minutes. Flip and continue to cook until the chicken is browned and cooked through, about 3 to 4 minutes more. Transfer to a cutting board.
Reduce the heat to medium. Add the chiles, onion, and garlic to the pot, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes. Meanwhile, when the chicken is cool enough to handle, cut it into small dice and set aside.
Add the tomatoes to the pot, stir to combine, and cook until warmed through, about 2 minutes. Add the reserved chicken, stir to combine, and turn off the heat. Add the beans, 1 cup of the shredded cheese, the cream cheese, sour cream, and measured hot sauce and stir to combine.
Transfer the mixture to an 8-by-8-inch baking dish and spread it into an even layer. Sprinkle with the remaining cup of shredded cheese.
Bake until the cheese on top is melted, the edges are bubbling, and the dip is heated through, about 20 minutes.
Serve immediately with tortilla chips and extra hot sauce on the side.