Jamaican Jerk Chicken Meets Creamy, Cheesy Rotel
This Jerk Chicken Rotel by Bri takes the classic cheesy party dip and gives it a serious Jamaican-inspired upgrade. Thinly sliced chicken breast is loaded with thyme, peppers, onions, smoked paprika, browning seasoning, Jamaican jerk seasoning, and Walkerswood jerk marinade before getting time to soak up all that flavor.
Once cooked and chopped, the jerk chicken joins Velveeta, Pepper Jack, Rotel, triple cheddar, cream cheese, and evaporated milk for an extra-creamy dip with plenty of heat and savory flavor. It’s rich, cheesy, spicy, and made for scooping up while it’s still hot.
Ingredients
For the Jerk Chicken
- Chicken breast, thinly sliced
- Fresh thyme
- Green onions
- Bell peppers
- Red onion
- Smoked paprika
- Browning seasoning
- Jamaican jerk seasoning
- Walkerswood Jamaican Jerk Marinade
- Salt
- Black pepper
- Garlic
For the Rotel Cheese Dip
- Velveeta cheese
- Pepper Jack cheese
- Rotel
- Triple cheddar cheese
- Cream cheese
- Evaporated milk
- Additional bell peppers and onions, optional
- Cooked jerk chicken, chopped
Step-by-Step Instructions
1. Marinate the Chicken
- Combine the chicken with thyme, green onions, bell peppers, red onion, smoked paprika, browning seasoning, jerk seasoning, jerk marinade, salt, pepper, and garlic.
- Marinate for at least 2 hours.
2. Cook & Rest
- Cook the chicken in a skillet until fully cooked.
- Remove from the pan and let it rest for about 10 minutes, then chop into bite-sized pieces.
3. Build the Rotel
Add Velveeta, Pepper Jack, optional vegetables, Rotel, triple cheddar, cream cheese, and the chopped jerk chicken to an oven-safe pan or baking dish.
4. Start Baking
- Bake at 350°F.
- After about 15 minutes, when the cheeses have started melting, remove the dish and stir everything together.
5. Make It Creamy
- Stir in evaporated milk until the dip reaches your preferred creamy consistency.
6. Finish & Serve
- Return the Rotel to the oven.
- Continue heating until everything is melted and combined, stirring as needed so the cheese doesn’t form a hard layer on top.
- Serve hot.
Pro Tips & Suggestions
- Marinate the chicken for at least 2 hours for deeper jerk flavor.
- Let the cooked chicken rest before chopping to help retain its juices.
- Add evaporated milk gradually until the dip is as creamy as you like.
- Stir during baking to keep the cheese smooth instead of crusting on top.
About the Creator
This recipe is by Bri, the creator behind @daeatzwitbri. Known for bold, comforting recipes and playful flavor combinations, Bri brings plenty of personality and big flavor to creative dishes made for sharing.
Bri | @daeatzwitbri