Jerk Chicken Rotel Dip

Turn a classic party favorite into something bold with this Jerk Chicken Rotel Dip. Tender Caribbean jerk-seasoned chicken is combined with Rotel tomatoes, creamy Velveeta, Colby Jack, mozzarella, fresh jalapeño, and onion for a rich, cheesy dip with a flavorful kick.

Serve it hot with crispy La Piedad Tortilla Chips for game days, parties, family gatherings, or anytime you need a crowd-pleasing appetizer.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8–10

Ingredients

• 5 boneless, skinless chicken thighs

• 2 cans Rotel diced tomatoes and green chiles

• 1 block (16 oz.) Velveeta cheese, cubed

• ½ cup shredded Colby Jack cheese

• ½ cup shredded mozzarella cheese

• 1 yellow onion, diced

• 1 fresh jalapeño, diced

• 2 tablespoons Caribbean jerk seasoning

• 1 tablespoon green seasoning

• Salt, to taste

• Black pepper, to taste

• Garlic powder, to taste

• Onion powder, to taste

• Adobo seasoning, to taste

• Paprika, to taste

• Creole seasoning, to taste

• Olive oil, for searing

• La Piedad Tortilla Chips, for serving

Jerk Chicken Rotel Dip Instructions

1. Season the chicken. Pat the chicken thighs dry and season with Caribbean jerk

2. seasoning, green seasoning, salt, black pepper, garlic powder, onion powder, adobo, paprika, and Creole seasoning. Toss until thoroughly coated.

3. Cook the chicken. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear on both sides until browned and completely cooked through. Remove from the skillet and allow them to rest briefly before chopping into bite-sized pieces.

4. Sauté the vegetables. Add the diced onion and jalapeño to the skillet. Cook until the onion begins to soften and becomes fragrant.

5. Build the dip. Reduce the heat and add the Rotel tomatoes and cubed Velveeta. Stir frequently as the cheese begins to melt.

6. Add the chicken. Return the chopped jerk chicken to the skillet and stir until evenly distributed throughout the cheese mixture.

7. Make it extra cheesy. Add the Colby Jack and mozzarella. Continue stirring over low heat until all the cheeses are melted and the dip is hot and creamy.

8. Serve hot. Transfer to a serving dish or keep warm in the skillet. Serve immediately with plenty of La Piedad Tortilla Chips.

Make It Your Own

For a spicier dip, leave the jalapeño seeds intact or add extra jerk seasoning. For a milder version, remove the jalapeño seeds and reduce the amount of jerk seasoning. You can also leave the Rotel undrained for a looser dip or drain it for a thicker consistency.

Make It With La Piedad

The bold, creamy flavors of Jerk Chicken Rotel Dip are even better with the satisfying crunch of La Piedad Tortilla Chips.

EXPLORE TORTILLA CHIP