Directions
- 1Add chopped onion and tomatoes to the crockpot.
- 2Add ancho and guajillo chiles to the crockpot (no seeds or stems).
- 3Add arbol chiles to the crockpot (no seeds or stems).
- 4Add chipotle peppers to the crockpot.
- 5Add chicken breasts to the crockpot.
- 6Add garlic cloves, Mexican oregano, peppercorns, salt, cumin, bay leaves and cinnamon stick to the crockpot.
- 7Add 4 cups of chicken stock to the crockpot.
- 8Stir and cook on low for 4 hours.
- 9Remove all chicken and either dice or shred it.
- 10Remove the cinnamon stick and bay leaves.
- 11Add the rest of the ingredients to a blender with one cup of broth.
- 12Blend until smooth.
- 13Add shredded chicken and puree to the crockpot.
- 14Add cheese, zip sauce and evaporated milk to the crockpot.
- 15Stir as needed until everything is melted and incorporated.
Ingredients
- 1 large onion
- 4 fresh tomatoes
- 4 ancho chiles
- 8 guajillo chiles
- 5 arbol chiles
- 4 ounces chipotle peppers
- 3 chicken breasts
- 8 garlic cloves
- 0.5 tablespoon Mexican oregano
- 1 tablespoon peppercorns
- 1 tablespoon salt
- 1 tablespoon cumin
- 3 bay leaves
- 1 cinnamon stick
- 4 cups chicken stock
- 16 ounces queso quesadilla cheese
- 32 ounces pepper jack cheese
- 2 tablespoons zip sauce
- 12 ounces evaporated milk
Equipment
crockpotblender
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