Buffalo Chicken Dip

450g/1lb boneless skinless chicken breast
225g/1 8oz package cream cheese
100g sour cream
175g hot sauce (i like Frank’s for this dip)
30g shallot, finely minced
10g minced garlic
50g or 3/8c pepperjack cheese, shredded, plus additional for topping
50g or 3/8c medium sharp cheddar, shredded, plus additional for topping
25g or 2 1/2Tbsp blue cheese + extra for topping (leave out if you don't like blue cheese)
1g/small pinch salt
2g or 3/4tsp black pepper
20g or about 1 ½Tbsp chipotle in adobo, minced

Add breasts to a well salted shallow pan of simmering water. Lower heat to med low and poach for 4min. Flip to 2nd side and continue to poach for 4-5min until internal temp reaches about 165F/74C. Remove from water and allow to cool for 10min before shredding and chopping meat.
Add shredded meat to bowl of stand mixer with cream cheese and mix with paddle attachment on medium until well combined. Add sour cream and mix until well combined.
Add hot sauce, shallot, garlic, cheeses, salt, pepp, and chipotle and paddle on low to combine then increase speed to high until chicken is a bit more broken down and dip is homogenous.
Spread into an 8”x8” pan, top with additional blue cheese, and shredded cheeses.
Bake in preheated 400F/205C oven for 20-25min until bubbling and well melted.