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Chile Habanero Chicken Kabobs & 7-Layer Dip

Chile Habanero Chicken Kabobs & 7-Layer Dip are a perfect combo for your next football party. These kabobs and dip will become a new tailgating tradition.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 6
Calories: 591kcal
Author: Sandra


Chile Habanero Chicken Kabobs

  • 1 pound chicken tenders
  • 2 tablespoons El Yucateco Green Chile Habanero
  • 1/2 teaspoon salt
  • 1/2 lemon juiced
  • 4-6 chicken kabob sticks

7-Layer Dip

  • 2-14.5 ounce cans refried beans
  • 8 ounces cream cheese softened
  • 8 ounces queso fresco cheese crumbed
  • 1 cup salsa
  • 1/2 cup sour cream
  • 2 cups shredded cheese
  • 2 cups lettuce shredded
  • 1 tomato diced


  • Combine chicken tenders, chile habanero sauce, lemon juice and salt in a large plastic bag and mix together to completely cover chicken with sauce. Set in fridge to marinade or grill immediately.
  • While the chicken is marinating prepare 7-Layer Dip.
  • Preheat oven to 350 degrees.
  • Spread beans evenly on a 12-inch metal pizza pan.
  • Spread cream cheese over the beans. I heat my cream cheese in the microwave for 20 seconds to make it easier to spread.
  • Top the cream cheese with 1 cup of salsa.
  • Add crumbed Queso Fresco cheese. Set the pizza pan in the oven and bake for 15 minutes.
  • Remove pan from oven and top with 2 cups of shredded cheese, lettuce then topped off with the diced tomatoes. Serve immediately.
  • While guests are enjoying your 7-Layer Dip finish cooking the chicken kabobs.
  • Skewer the chicken. If you are using metal skewers skip to the next part, if you are using wood skewers follow the directions below.
  • Now I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and the kabob sticks can go up in flames if not careful.
  • I completely soak my skewers for 30 minutes, sometimes longer, like all day (by accident). Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.
  • Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat with remaining chicken.
  • Heat gas or charcoal grill. Place chicken on grill over medium-high heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. 
  • At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.
  • Serve and enjoy!


Kabobs serves 4 7-Layer Dip serves 12-18


Calories: 591kcal | Carbohydrates: 24g | Protein: 40g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 155mg | Sodium: 2147mg | Potassium: 660mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1820IU | Vitamin C: 13.4mg | Calcium: 531mg | Iron: 2.3mg