Loaded boneless chicken wings, where potato skin toppings meet buffalo chicken wings. It's a sure winner! Arrange chicken pieces into a pyramid shape on top of the queso, if desired.


Recipe Summary

47 mins
1 hr 17 mins
30 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Veggie Queso Dip:


Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and jalapeno pepper. Cook, stirring constantly, until mostly tender, about 3 minutes. Add cumin; cook and stir until peppers are coated, about 1 minute. Add half-and-half and let simmer until nearly boiling. Reduce heat to low; slowly stir in American cheese, fontina cheese, mozzarella cheese, red pepper flakes, salt, black pepper, garlic powder, onion powder, and nutmeg. Cook, stirring queso dip constantly, until cheeses are completely melted, about 5 minutes.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Place frozen chicken breasts on a baking sheet and bacon strips on another sheet.

  • Place both pans in the preheating oven. Heat chicken until thawed, about 12 minutes; remove from oven. Continue baking the bacon until crispy, 16 to 18 minutes more. Leave oven on; remove bacon, dry on a paper towel, and chop into pieces.

  • Place 1 cup of the queso dip in the bottom of a large ovenproof skillet or dish. Arrange chicken on top and sprinkle with Cheddar cheese and Monterey Jack cheese.

  • Bake in the hot oven until cheeses have melted, 5 to 8 minutes. Sprinkle with the chopped bacon pieces and green onion.

Editor's Note:

Nutrition data for this recipe includes the full amount of queso dip. The actual amount of queso dip consumed will vary.

Nutrition Facts

370 calories; protein 33.3g; carbohydrates 2.6g; fat 24.8g; cholesterol 113.3mg; sodium 724mg. Full Nutrition