Cilantro and Lime Chicken Scoops

My neighbor knocked on the door one Saturday with a bag of tortilla scoops and said she needed help finishing them before her diet started Monday. We threw together what was in my fridge, mostly leftover chicken and some lime I'd bought for gin and tonics. Twenty minutes later, we were standing at the counter with spoons, scraping a baking dish clean. That's how I learned the best recipes aren't planned, they're just what happens when you're hungry and a little bit lazy.

I brought this to a potluck once, still warm in a towel-lined basket. Someone asked if I catered on the side. I didn't tell them I'd made it in sweatpants an hour earlier while listening to a true crime podcast. The dish was empty before the main course even came out, and I went home with three requests for the recipe scribbled on napkins.

Ingredients

• Cooked, shredded chicken breast (2 cups): Rotisserie chicken is your best friend here, just pull the meat and you're halfway done.
• Red onion (1/2 cup, finely diced): The sharpness mellows in the oven and adds little pops of flavor that keep things interesting.
• Garlic (2 cloves, minced): Fresh garlic makes all the difference, the jarred stuff just doesn't have the same punch.
• Jalapeño (1, seeded and minced): Seeding it keeps the heat gentle, leave the seeds in if you want people to reach for their drinks.
• Fresh cilantro (1/2 cup, chopped): This is what makes the whole thing taste bright and alive instead of just creamy and heavy.
• Lime zest and juice (from 2 limes): Zest first, then juice, the zest has all the fragrant oils that make your kitchen smell like a fiesta.
• Sour cream (1/2 cup): It adds tang and keeps the dip from being too rich, Greek yogurt works if you want to feel virtuous.
• Cream cheese (1/2 cup, softened): Let it sit on the counter for 20 minutes or you'll be wrestling with cold chunks that won't blend.
• Shredded Monterey Jack cheese (1/2 cup): Melts beautifully and has a mild creaminess that doesn't fight with the lime.
• Ground cumin (1 tsp): Earthy and warm, it's the backbone of that Mexican-inspired flavor.
• Chili powder (1/2 tsp): Adds a gentle warmth and a little color to the mix.
• Smoked paprika (1/2 tsp): This is the secret, it gives a subtle smokiness like the chicken was grilled even though it wasn't.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Taste as you go, different cheeses and store-bought chickens have varying salt levels.
• Tortilla scoops: The sturdy ones hold up better than flimsy chips and won't break mid-dip.
• Additional cilantro and lime wedges: A little garnish makes it look like you care, even if you're serving it straight from the baking dish.

Instructions

Get the oven ready:

Preheat your oven to 375°F (190°C). Grease a 1-quart baking dish lightly so nothing sticks when you're scraping out the last bits later.

Mix the base:

In a large bowl, toss together the shredded chicken, red onion, garlic, jalapeño, and cilantro until everything is evenly distributed. It should look colorful and smell amazing already.

Add the creamy components:

Stir in the lime zest, lime juice, sour cream, cream cheese, Monterey Jack, cumin, chili powder, smoked paprika, salt, and pepper. Mix until it's completely blended and creamy, no streaks of cream cheese left behind.

Transfer and spread:

Scrape the mixture into your prepared baking dish and spread it out evenly with a spatula. Smooth the top so it bakes uniformly.

Bake until bubbly:

Slide it into the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top has a light golden tinge. Your kitchen will smell like a taco truck pulled up outside.

Cool and garnish:

Let it cool for a few minutes so no one burns their mouth on molten cheese. Scatter extra cilantro on top and tuck lime wedges around the edges for squeezing.

Serve warm:

Set out the tortilla scoops and watch people hover around the dish. It's best when it's still warm and the cheese is stretchy.

Pin It

The first time I made this for my book club, we didn't even crack open the novel. We just sat around the coffee table with chips and talked about everything except the plot. One friend admitted she'd been eating it with a spoon when no one was looking. I took that as the highest compliment.

Making It Your Own

I've swapped in leftover turkey after Thanksgiving and it was just as good. A friend who doesn't eat dairy used cashew cream and nutritional yeast, and honestly, I couldn't tell the difference. You can add corn, black beans, or even diced tomatoes if you want it heartier. The base is forgiving, so treat it like a template and riff on it however you like.

Pairing and Serving Ideas

I've served this with a pitcher of margaritas, ice-cold Mexican lager, and once with sparkling water when it was a noon gathering and no one wanted to day-drink. It's also great alongside fresh veggies like bell pepper strips or jicama sticks if you want something crunchy that isn't fried. Leftovers, if there are any, make an excellent quesadilla filling the next day.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat in a 350°F oven for about 10 minutes, or microwave in 30-second bursts until warm. It won't be quite as bubbly as fresh, but it's still delicious.

• If you're making it ahead, assemble everything and refrigerate unbaked for up to 24 hours, then bake when ready.
• Freeze it unbaked in a freezer-safe dish for up to a month, thaw overnight in the fridge before baking.
• Don't freeze it after baking, the texture of the dairy can get grainy and weird.

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This is the kind of recipe that makes you feel capable, even on days when you're winging it. Serve it warm, watch it vanish, and don't be surprised when people ask you to bring it again.

Recipe FAQs

→ Can I prepare this dip ahead of time?

Yes, you can assemble the mixture up to 24 hours in advance, cover and refrigerate, then bake when ready to serve. Add 5 extra minutes to the baking time if starting from cold.

→ What can I substitute for chicken breast?

Rotisserie chicken works wonderfully and saves time. You can also use cooked chicken thighs for a richer flavor, or substitute with shredded turkey.

→ How do I make this dip spicier?

Leave the jalapeño seeds in, add a pinch of cayenne pepper, or include diced chipotle peppers in adobo sauce for smoky heat. You can also top with sliced fresh jalapeños before baking.

→ Can I make this dairy-free?

Yes, substitute dairy-free cream cheese, sour cream, and shredded cheese alternatives. Coconut cream can replace sour cream, though the flavor will be slightly different.

→ What other dippers work besides tortilla scoops?

Try pita chips, celery sticks, bell pepper strips, sliced baguette, or crackers. Fresh vegetables provide a lighter option while still complementing the bold flavors.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals, stirring between each.