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Gourmet Ghost Pepper Sauces & Condiments
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Pulled Pork Sandwiches > Hot Ham and Bean Soup > Spicy Beef Jerky > Chicken Salsa Verde Dip > Easy Chicken Enchiladas >  
Chicken Salsa Verde Dip (or Empanada Filling)

  • 2-3 boneless, skinless chicken breasts

  • 1 tbsp olive oil

  • Salt & Pepper to taste

  • ½ medium onion, sliced

  • 2 cloves garlic

  • 1 14.5 oz can diced tomatoes

  • 6 oz queso fresco (about half a wheel)
  • 4 oz shredded cheddar cheese (for dip)
  • ½ bottle Friendly Ghost Tomatillo Sauce (may add more to taste)



  • Preheat oven to 400° F.
  • Season chicken with drizzle of olive oil, salt and pepper.
  • Heat oil over medium heat in skillet, then sauté chicken on both sides to caramelize (about 2 minutes/side).
  • Add onion and garlic and cook until chicken is cooked through, about 8-10 minutes.
  • Transfer cooked chicken, onions & garlic to casserole dish and add tomatoes, salt, pepper, and dried parsley, stir to combine and coat chicken.
  • Bake for 30 minutes.
  • Transfer chicken to platter to cool slightly, pour tomato mixture into blender and puree.
  • When chicken is cool enough to handle, shred (using two forks and a ripping motion).
  • Add ½ of blended tomatoes and crumbled cheese and Friendly Ghost Tomatillo Sauce to shredded chicken.
  • Stir to combine, add additional salt and pepper as desired to taste.
  • (At this point, you can use it as an Empanada Filling.  If you want to use it as a dip, continue with the following steps.)
  • Put in casserole dish topped with cheddar cheese
  • Raise oven temperature to 450° F.
  • Put casserole dish in over for 10 - 12 minutes, or until cheese is melted and bubbly. 
  • Serve with tortilla chips and enjoy!