Buffalo Chicken Queso Fundido

3.7 stars based on 3 votes.
3 ratings
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  • 3 tablespoons olive oil
  • 12 ounces freshly ground chicken
  • 2 tablespoons minced fresh garlic
  • 1 cup white wine
  • 10 ounces shredded mozzarella cheese (about 2 1/2 cups)
  • 8 ounces shredded Monterey Jack cheese (about 2 cups)
  • 5 ounces crumbled blue cheese (about 1 1/4 cups)
  • 1/4 cup chopped green onion
  • 3 tablespoons poblano pepper diced in 1/4-inch pieces
  • 3 tablespoons TABASCO® brand Buffalo Style Hot Sauce
  • Salt and pepper to taste


Heat olive oil in a large skillet over high heat. Add chicken and sauté until brown; add garlic and continue to cook and stir until garlic is slightly brown. Remove from heat and keep warm.

Bring wine to a simmer in top of a double boiler. Add cheeses and stir until melted. Add remaining ingredients and continue cooking for 5 minutes. Serve warm in a fondue pot with flour tortillas and blue corn chips.

Makes 12 servings.

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