Instructions

1. In a skillet over medium heat, add the oil and heat until shimmery.
2. Season the chicken breasts with the salt and 1/2 teaspoon black pepper.
3. Cook for 5-7 minutes on each side or until the temperature reaches 165F.
4. Remove from pan and set aside to cool.
5. In a food processor fitted with a coarse shredder attachment, grate the cheddar, Asiago and mozzarella.
6. Remove the shredder attachment and fit the food processor with the blade attachment.
7. Add the garlic, cream cheese, Worcestershire sauce, mustard, remaining black pepper, smoked paprika and cayenne pepper and pulse to combine.
8. With the processor running, slowly pour in the beer, blending until a smooth mixture forms.
9. Transfer the spread to a serving bowl.
10. Either shred the chicken or slice into small chunks and add to the cheese spread.
11. Add in the green chilies and mix well.
12. If the mixture is on the wet side (the chilies may cause this – I leave the juice in though for extra flavor) add in some of the panko until it’s of a spreadable texture.
13. Transfer the bowl to the refrigerator and chill for at least 3 hours or up to overnight (the longer it sits the more the flavors will develop).
14. This can be eaten hot or cold. If you want it heated, remove the plastic wrap and bake at 350f for 20 minutes or until all melty and gooey.