Appetizers

Sauté onion, green chilies and garlic in oil until onion is tender. Reduce heat to low, add remaining ingredients except tomato juice. Cook, stirring constantly, until cheese is melted.

Add tomato juice gradually until dip is the desired consistency. Serve in a small crock pot to keep warm with tortilla chips.

Preheat oven to 350 degrees.

Pulse cheese, flour, butter, salt and cayenne pepper in a food processor until well combined. Add milk and pulse until dough forms balls.

Roll out dough on a lightly floured surface using a floured rolling pin. Roll to about a 10-inch square. Cut dough into strips about 1⁄3-inch wide. Carefully separate the strips and transfer to a baking sheet.

While rice is cooking, mix the mayonnaise and Sriracha sauce to taste and set aside. In a large bowl, mix rice, vinegar, sugar and salt. Set aside until rice is cool enough to handle.

Preheat oven to 350 degrees.

In a food processor, mix the cream cheese, buffalo sauce, ranch and 1 and 1/2 cups of the cheese. Fold in the chicken.

Spread in a 8x8 baking dish and top with remaining 1/2 cup of cheese.

Bake for 25-30 minutes or until bubbling. Serve warm with tortilla chips or a sliced baguette.