Shredded Chicken Nacho Layer Dip

About

Only make this dip if you have others to share it with, or you’re going to eat it all yourself! A creamy guacamole is layered with shredded, taco-flavored chicken before all being blanketed in a thick, rich cheddar cheese sauce. You can add on to this recipe at your discretion with extra cilantro, sour cream, or even a layer of warm cream cheese.

Please note that due to the guacamole, you cannot make this ahead of time and reheat as a finished product, or it will go brown. You may make the individual layers and assemble when ready to serve.

Ingredients

2 tablespoon unsalted butter
1 cup whipping cream, extra heavy/gourmet, not whipped
1 ¾ cup, shredded cheddar cheese
⅛ teaspoon salt
4 ½ ounce boneless skinless chicken breast
¼ teaspoon salt
⅛ teaspoon black pepper, ground
⅛ teaspoon paprika
⅛ teaspoon cayenne
¼ teaspoon cumin, ground
⅛ teaspoon onion powder
1 teaspoon olive oil
10 ounce avocado
2 ½ tablespoon olive oil
¼ teaspoon salt
¼ cup, chopped cilantro
1 ½ teaspoon lime juice, fresh
1 regular – approx 2" long jalapeno peppers
6 grape tomato raw (includes cherry, grape, roma)

Instructions

Make the cheddar sauce first. Melt the butter in a pan over low heat, then whisk in the cream. Bring the cream to just a simmer and quickly reduce the heat back to low. Whisk in the cheddar cheese about ½ cup at a time until fully melted. Season with the first amount of salt, and reduce the sauce for 3-4 minutes at a gentle simmer. Set the sauce aside to thicken and cool for later.
Butterfly a small chicken breast and pound it to a ¼-inch thickness. Season it with the salt, pepper, paprika, cayenne, cumin, and onion powder.
Heat the first amount of olive oil in a small pan over medium heat and place in the chicken breast. Cook for 4-5 minutes per side. It should cook quickly due to the thinness. Set the chicken aside to cool until later.
Make the final layer of this dip by combining the avocado, second amount of olive oil, third amount of salt, cilantro, lime juice, and a deseeded jalapeno in a food processor. Pulse until you have a creamy guacamole.
In a small serving dish or baking dish, pour the guacamole into the base. Spread it out evenly. Use a fork and knife to shred your cooled chicken into small pieces and layer them on top of the guac.
Reheat your cheese sauce if necessary, and pour the sauce over the chicken layer. Dice your grape tomatoes and sprinkle these on top. Enjoy with your favorite cheese crisps, keto tortilla, bacon chips, or a keto bread!