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1 Cream Cheese 8oz stick
10 Large stalks of Celery washed and cut in half
3/4 cup Shredded Chicken
1/4 cup Celery finely chopped
1/4 cup Onion finely chopped
1/2 cup Whipped cream or Mexican crema
1/2 tbs Garlic Salt
1/8 tsp Pepper ground
4 oz Chicote Smoked Chilies
Cilantro for garnish, I like to use the stems finely chopped as they stick better to the chicken.

In a mixing bowl add the 8oz of Cream Cheese, 2 oz of Chicote Smoked Chilies and some
of the brine, Garlic salt and ground pepper.

With a handheld blender slowly add the whipped cream or Mexican crema until the mixture is smooth but not watery.

If the mixture is still dry you may need to add more whipped Cream or Mexican crema.
In another mixing bowl add the shredded chicken and the other 2 oz of Chicote Smoked chiles and beat until the chicken is broken into small pieces to fit the celery sticks.
Mix or fold with a spatula the chicken, the chopped onions and chopped celery to the cream cheese mixture. Check if it needs more salt and pepper. If you like it spicier add more Chicote Smoked Chilies.

Let this mixture rest for a couple of hours in the refrigerator for the ingredients to blend well. Serve on celery sticks and drizzle them with finely chopped Cilantro stems on top.