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Loaded Double-Chicken Queso Boats

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A flavorful and easy Super Bowl snack featuring layers of shredded rotisserie chicken, grilled chicken, and creamy homemade queso sauce baked in hollowed-out baguette boats.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken
  • 1 cup grilled chicken breast, diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (can substitute with gluten-free flour)
  • 1 cup whole milk (or dairy-free milk like almond)
  • 1 cup shredded sharp white cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced green chilies
  • 1/4 teaspoon cumin
  • Salt to taste
  • 4 large baguette halves, hollowed out (or sub rolls)
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced jalapeños (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sliced black olives (optional)
  • Sour cream, for serving (optional)

Instructions

  1. Prep the Chicken: Toss diced grilled chicken breast with olive oil, smoked paprika, chili powder, salt, and pepper. Cook in a skillet over medium-high heat for 5-7 minutes until charred and cooked through. Set aside.
  2. Make the Queso Sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1-2 minutes without browning. Gradually whisk in milk and cook until thickened (3-5 minutes). Remove from heat and stir in cheddar, Monterey Jack, diced green chilies, cumin, and salt until smooth.
  3. Combine Chicken and Queso: Stir shredded rotisserie chicken and grilled chicken into the queso sauce until evenly coated and creamy.
  4. Prepare the Bread Boats: Hollow out baguette halves by slicing lengthwise and removing soft bread, leaving a 1/2-inch shell.
  5. Assemble the Queso Boats: Spoon the chicken queso mixture into each hollowed baguette half. Top with diced tomatoes, jalapeños (if using), black olives, and chopped cilantro.
  6. Bake: Preheat oven to 375°F (190°C). Place assembled boats on a baking sheet and bake for 12-15 minutes until tops are golden and bubbly.
  7. Serve: Let cool a few minutes, slice each boat into 3-4 pieces, and serve warm with optional sour cream.

Notes

Whisk continuously when adding milk to queso sauce to avoid lumps. Do not overcrowd the pan when cooking grilled chicken to get a good sear. Hollow out bread boats gently to avoid cracking. Preheat oven and have assembly ready to keep cheese melty and bread crispy. Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Nutrition

Keywords: loaded queso boats, double chicken, Super Bowl snack, cheesy chicken boats, game day recipe, easy appetizer, queso sauce, grilled chicken, rotisserie chicken

Find it online: https://chrisfeasts.com/loaded-double-chicken-queso-boats-recipe-easy-flavorful-super-bowl-snack/