¼ cup cup beer
8 ounces cream cheese
½ cup celery, finely chopped
½ cup Sriracha hot sauce
½ cup colby-jack shredded cheese (divided in half)
¼ cup bleu cheese, crumbled
Preheat the oven to 425ºF. Carefully pull the skin off the chicken, slice it into thin strips and set it aside. Then, pull the chicken off the bone, roughly chop that and it set aside (separate from the skin). Add the beer and cream cheese to a sauce pan over medium heat, stirring until the cream cheese melts and the two are incorporated. While continuing to stir, add the celery, the sriracha, and half (¼ cup) of the colby-jack cheese, and stir until everything is basically a thick, melty sauce. Transfer the mixture to a 9-by-13-inch baking dish or pan. Sprinkle the top with with the remaining colby-jack cheese, the bleu cheese and, finally, the chicken skin slivers. Cook uncovered for 20 to 25 minutes until the top is bubbling and the chicken skin is brown and crispy. Serve with tortilla or grooved potato chips, vegetables, and beer.
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