Amazing dip! Recipe below. For the veggies. - 1 red, yellow and green bell pepper. - 2 jalapeños. - 1/2 white onion. Core and seed the peppers and cut into quarters. Take half onion and cut that in half. Place on a rack and smoke on your @Pit Boss Grills at 250 for 1 hour. As that is smoking, prepare your chicken breast by season with a fajita rub. Then place in smoker. When the veggies are done, let them cool, then dice them up. While the chicken is smoking, use a Dutch oven and add ingredients below. - 1 pound each of pepper jack and cheddar cheese. - 1 8oz package of cream cheese. - All the veggies. - 1 can rotel. - 1 cup heavy whipping cream. - 3/4 cup chopped cilantro. Place in the smoker at 300 degrees. When the chicken hits 165, pull off, let cool, then chop it up. Add chicken to the dip and stir well. Smoke for around 1 hour to 1 1/2 hours. When done, Top with diced jalapeños and serve.
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