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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. chicken breast cutlets (thinly sliced)
- 3/4 cup Frank's Red Hot Sauce (or another vinegar-based hot sauce, plus more for serving if desired)
- 8 oz. cream cheese (cut into 8 pieces)
- 8 oz. sour cream
- 2 cups shredded cheddar cheese (divided)
- 1/3 cup crumbled blue cheese
- 1/4 cup scallions (chopped)
- baby carrots
- celery sticks
- tortilla chips
- french bread
- crackers
- 1 tsp. olive oil (or vegetable oil)
- 1/2 onion (small, minced)
- 1 large garlic clove (minced)
- 1 jalapeño pepper (medium, de-stemmed and de-seeded, then minced)
- 1/4 tsp. salt
- 1 large tomato (cored and finely diced)
- 3 cups shredded cheese (12 ounces; 3/4 pound, such as Monterey Jack, Colby Jack, Mexican Chihuahua, or a shredded Mexican blend)
- 8 oz. cream cheese (cut into approximate 2-inch cubes)
- 1/2 cup milk (+ additional milk as needed)
- 2 Tbsp. chopped cilantro (for serving, optional)
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