Layers of flavor adorn this colorful South-of-the-Border dish. On the bottom, tender shredded chicken seasoned with chipotle chile powder, cumin, and smoked paprika. We blanket the chicken in a rich red pepper queso, made with cream cheese, heavy cream, and plenty of white cheddar. Finally, we top it all off with a sprinkling of smoked paprika–spiced grape tomatoes for a bit of acidity. A side of brown basmati rice is enhanced with a helping of tri-color bell peppers, seasoned with Italian spices and roasted in garlic oil.

Ingredients: chicken breast, water, grape tomatoes, brown basmati rice, green bell peppers, shredded medium white cheddar cheese (cultured milk, salt, enzymes), natamycin (natural mold inhibitor)), heavy cream, red bell peppers, yellow bell peppers, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), tomatoes, fire roasted red peppers (roasted peppers, water, sea salt, citric acid), olive oil, whole milk, roasted garlic oil (olive oil, garlic), garlic, chipotle chili powder, smoked paprika, sea salt, cilantro, cumin, paprika, smoked black pepper, liquid smoke (water, hickory smoke concentrate), lime juice, toasted garlic powder, italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)