Green Chile Buffalo Dip


  • 2 breasts of boneless skinless chicken
  • 1 jar of 505 mild green chile sauce
  • 2 oz butter
  • 1 small jar Tabasco original
  • 1 cup sour cream
  • 1/2 cup blue cheese crumbles
  • 2 carrots, cut into sticks
  • 2 stalks celery, cut into sticks
  • 4 oz 505 fire roasted green chile
  • 1 cup shredded jack cheese
  • 2 cups 505 hint of hatch tortilla chips


Place chicken in crock pot with entire jar of 505 mild green chile sauce. Cook on high for 3 hours. Remove and shred with a fork. Melt the butter in a sauté pan on medium heat until melted. Add Tabasco and bring to a boil. Add the shredded chicken and incorporate. Let cool and mix vigorously with sour cream and blue cheese crumbles. In a small casserole dish, place the chicken mix on the bottom of the dish. Cover with a layer of the green chile, then cover with the jack cheese. Broil until melted, bubbly, and colored. Serve with carrots, celery sticks, and tortilla chips