Mexican Chicken Mango Skewers With A Queso Blanco Dip Food

GRILLED CHICKEN AND MANGO SKEWERS

Steps:

• Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm., Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil., Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.

QUESO BLANCO DIP (WHITE CHEESE DIP)

Steps:

• Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
• Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
• *Recipe Note: White American cheese is found at most deli counters in your local grocery store.
• *Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

CHEF JOHN'S QUESO DIP

Steps:

• Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
• Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
• Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

QUESO BLANCO DIP

Steps:

• Simmer all on the stove in a saucepan until smooth.

MEXICAN CHICKEN SKEWERS WITH SALSA

Steps:

• Skewers:.
• Cut chicken thighs into large (approx 5cm (2")) cubes.
• Thread capsicum and chicken pieces alternately onto four bamboo skewers, i.e. capsicum/chicken/capsicum/chicken etc.
• Sprinkle lime juice over the chicken skewers, then evenly sprinkle over the Taco Seasoning, making sure to coat all sides.
• Cover and refrigerate while you make the salsa.
• Salsa:.
• In a medium sized bowl, combine avocado cubes, chopped tomatoes, chopped red onion, corn kernels and chopped coriander.
• Pour over the jar of Taco Sauce and mix well to combine.
• Season with salt to taste.
• Cover and refrigerate while you cook the skewers.
• Cook skewers on a barbecue (grill) or in a frypan (using a tablespoon or two of oil) over a medium heat until cooked through (about 8-10 minutes), turning constantly.
• Reserve any left-over lime juice/seasoning on the plate.
• Don't worry if chicken blackens a little, but if it appears to be burning, reduce heat to very low and continue cooking.
• About half way through cooking, tip any leftover lime juice/seasoning that's left on the plate over the top of the skewers.
• To serve, spoon salsa onto a bed of lettuce or rocket leaves.
• Drizzle the skewers with sour cream and serve alongside the salsa.
• Garnish with the reserved coriander.

MEXICAN CHICKEN & MANGO SKEWERS WITH A QUESO BLANCO DIP

Steps:

• Dry Rub -- Mix all the ingredients in a small ziploc baggie and store until ready to use. I keep mine right in a small baggie in my spice cabinet, but you can use a small tupperware or spice bottle. It keeps great in your pantry or spice cabinet.
• Chicken -- Add 1 tablespoon of olive oil to a large baggie along with chicken and shake to coat all the chicken with the oil. Add in the 2-21/2 tablespoons of the dry rub seasoning and shake well to combine well. Let marinate.
• Skewer -- I like to use the large wooden skewers and alternate chicken, mango or papaya, red pepper if you are adding that, and onion. Just leave a little room in between the chicken pieces so they cook evenly. Don't over fill your skewer.
• Grill -- I always season my grill with either a non stick spray or oil before starting so the chicken will not stick. Medium high coals or heat. They don't take to long. Make sure to get a good sear or grill marks on each side before turning. Mine usually take about 5-7 minutes per side. Cook until the juices run clear. Don't overcook.
• Serve -- I usually start the queso sauce right before I start grilling the chicken so it is done when the chicken is. Serve the chicken over rice with the lime wedges so you can squeeze the lime right over the chicken. My Black Beans Recipe listed above (which can even be made the day before) is great with this and makes an easy dinner or my Salad with Lime Vinaigrette(also listed above) is a nice side and again (prepare the vinaigrette ahead), so it is just a few ingredients and you have a quick salad. ENJOY!
• Note: Prep time does not include time to marinate chicken.