Some nights making dinner can seem like a hurdle and take-out is the best option. But did you know you can give your take-out a twist?
Panda Express has once again collaborated with Hot Onesâ„¢ to launch the popular limited-time dish: Blazing Bourbon Chicken. This dish features crispy, boneless chicken pieces sautéed with fresh vegetables in a sweet and spicy bourbon sauce, enhanced with the famous Hot Onesâ„¢ Last Dab Apollo sauce, and garnished with sesame seeds. It’s the perfect starter for a scrumptious and cozy twist on two recipes created by Ericka Sanchez of @nibblesnfeast and Nicole Presley of @presleyspantry.
The Esquite Bowl features creamy, buttery corn mixed with a zesty kick from lime and a hint of fresh herbs. Meanwhile the Queso Fundido brings gooey, melted cheese together with spicy chorizo and roasted poblano peppers. Both dishes are easy to prepare and will impress your friends and family with their rich flavors and enticing aromas. Let’s dive into the ingredients and directions for creating these delicious treats!
Esquite Bowl

Ingredients:
- 2 tablespoons butter
- 3 cups white corn
- 1 sprig of epazote
- 1 teaspoon garlic salt
- 1 cup crumbled cotija cheese
- ½ cup mayonnaise
- 2 tablespoons fresh lime juice
- Chili powder
- Leftover Blazing Bourbon Chicken
Directions:
- Melt the butter in a large skillet over medium heat. Add the corn and stir for 3 minutes.
- Add the epazote and garlic salt, cooking for an additional 10 minutes. Remove the skillet from heat and let it cool.
- Stir in the cotija cheese, mayonnaise, and one tablespoon of lime juice. Mix well.
- Finish by topping with chili powder, leftover Blazing Bourbon Chicken, and a splash of lime juice.
Queso Fundido

Ingredients:
- 1 poblano pepper
- 2 tablespoons vegetable oil
- 1 small white onion, diced into ½-inch pieces
- 8 oz Mexican pork chorizo, caseless
- 2 ½ cups Panda Express Hot Ones Blazing Bourbon Chicken, divided
- 5 cups melted, shredded cheese (Monterey Jack or Oaxaca)
- Cilantro for garnish
- Corn chips or tortillas for serving
Directions:
- Preheat the oven to 350°F (175°C).
- Roast the poblano pepper over an open flame until all sides are charred. Place in a sealed container for 20 minutes to steam.
- Remove the pepper, scrape off the charred skin, and discard the seeds and stem. Slice the pepper into thin strips.
- In an oven-safe skillet, heat the oil over medium heat. Sauté the onion and poblano until the onion is soft.
- Add the chorizo, breaking it apart with a spatula, and cook until fully done.
- Stir in the poblano and onion mixture, and cook for another 15 minutes.
- Add 1 ½ cups of the Blazing Bourbon Chicken and mix to incorporate. Cook for 2 more minutes.
- Top with the shredded cheese and bake for 12 minutes, or until bubbling at the edges.
- Remove from the oven and garnish with the remaining Blazing Bourbon Chicken and cilantro. Serve with corn chips or tortillas.
Enjoy these flavorful dishes that bring the essence of Mexican street food right to your table!