Prepare the jalapeños

• Core and dice the jalapeños, adjusting the amount to your taste.
• Slice a few jalapeños and set them aside for the garnish.

Chop the green onions and bacon

• Slice the green onions (or chives) directly into a large bowl.
• Dice the bacon into small pieces.

Cook the bacon

• Place the bacon in a pan and cook until nice and crispy.
• Transfer the bacon to the bowl, leaving the rendered fat behind.

Shred the chicken

• Shred the rotisserie chicken (or cooked chicken breasts).
• Add the shredded chicken to the bowl.

Add the remaining ingredients

• Add the roasted garlic, softened cream cheese and sour cream to the bowl.
• Add the shredded smoked gouda and cheddar, keeping a little cheese aside for the top.
• Season with salt, pepper and smoked paprika.

Mix and taste

• Mix everything together until well combined.
• Taste and adjust the seasoning if needed.

Assemble in the baking dish

• Spread the mixture into a baking dish.
• Top with the reserved cheese and the sliced jalapeños.

Bake

• Bake at 190 °C for 20 minutes until the cheese is golden.
• Broil for about 2 minutes at the end for a golden top.

Serve

• Serve hot with jalapeño chips or your favourite chips.