Prep Time



Cook time




  • 1/2 cup (120 milliliters) Frank's RedHot® Original Cayenne Pepper Sauce
  • 1/2 cup (120 milliliters) Stubb's® Original Barbecue Sauce
  • 1 can (398 milliliters) refried beans
  • 2 cups (250 milliliters) shredded cooked chicken
  • 1 package (250 grams) cream cheese, softened
  • 1/2 cup (125 milliliters) heavy cream
  • 1 cup (250 grams) shredded Cheddar cheese
  • 1 cup (250 milliliters) plain pita chips, coarsely crushed
  • 1/4 cup (60 milliliters) thinly sliced green onion
  • 1/4 cup (60 milliliters) chopped green chiles, drained


  1. PREHEAT oven to 375°F (190°C). Mix RedHot Sauce and Bar-B-Q Sauce in glass measuring cup. Mix beans and half of the sauce mixture in small bowl. Mix chicken and remaining sauce mixture in separate medium bowl. Set both aside.
  2. HEAT large oven-proof skillet on medium heat. Add cream cheese and heavy cream; cook and stir with wire whisk until melted and smooth, about 2 to 3 minutes. Remove from heat. Spread cream cheese mixture evenly in bottom of skillet. Spoon bean mixture evenly over top (do not spread). Layer with chicken and sprinkle with cheese. Transfer skillet to oven.
  3. BAKE 15 to 18 minutes, or until mixture is heated through and cheese is bubbly. Remove skillet from oven. Set broiler to HIGH. Sprinkle crushed pita chips over cheese in skillet. Broil 2 to 3 minutes or just until chips are toasted. Sprinkle evenly with green onions and green chiles. Drizzle with additional RedHot and Bar-B-Q Sauces and serve with pita chips for dipping.

    Kitchen Tips:
    •Switch up the sauces! Try with RedHot Buffalo Wings Sauce and Stubb’s Sticky Sweet Bar-B-Q, or another combo of your favorite Frank’s and Stubb’s Sauces.
    •For a vegetarian-friendly version, swap shredded jackfruit in place of the chicken.
    •Tender-crisp cauliflower florets, celery sticks or kettle-cooked potato chips also make great dippers.