A festive, crowd-pleasing game day (or any day!) snack to kick off your get-togethers with a little bit of spice, a little bit of sweet, and just the right amount of heat!

What you’ll need:

• 2 boneless chicken breasts

• 1 cup chicken broth

• 1 teaspoon salt

• 1 tablespoon cumin

• ¼ bunch of fresh cilantro, left whole, do not chop

• 8 oz cream cheese, cut into eighths for easy melting

• 2 cups The Rattlesnake, shredded

• ½ cup 3 Year Reserve, shredded

• ¼ cup milk

• 1 can black beans, drained

• 1 cup green chiles, diced

• 1 medium tomato, diced

• ½ red onion, diced

• Cilantro to garnish

Directions:

1. Place the two chicken breasts in a large crockpot and add in the broth, salt, cumin, and cilantro. Cover and cook on high for 4 hours.

2. While the chicken is cooking, shred your cheese and chop up your vegetables so that you can easily throw it into the crock pot when the chicken is cooked through.

3. When the 4 hours is up, remove the cilantro from the crock pot and start to pull apart the chicken with two forks.

4. Once the chicken is pulled apart, add the cheese. Let the cheese sit in the crockpot for a few minutes to melt before adding the milk. Gently mix the ingredients together.

5. Add the beans and the chopped veggies. Mix well. Switch the crockpot to low and allow the ingredients to warm and the flavors to blend together for 5 – 10 minutes. Serve with your favorite tortilla chips.