Chiles, Bowl, Chicken and Salt

1 cup dried chili peppers – red or green
1 Tbsp sea salt
1 cup honey
1 Tbsp lime
1 large bowl
3 cups roasted chicken breast – shredded
3 cups spicy mustard
1 small bowl queso fresco – crumbled

Combine dried chili peppers, sea salt, honey and lime in a large bowl. Stir the ingredients thoroughly and then blend 3 cups of shredded roasted chicken breast into the mixture. Next, blend 3 cups of spicy mustard into the mixture and stir the ingredients until well blended. Chill the dip for 30 minutes and then serve the dip with tortillas and crumbled queso fresco. Enjoy!!


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