3 tablespoons sesame oil
6 skinless, boneless chicken, cut into cubes
1 skinless, boneless chicken breast - cut into cubes
1 1/2 ounces shredded Cheddar cheese
1 teaspoon diced onion
2 (8 ounce) cans diced green chiles
2 1/2 cups shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
Heat saucepan on medium heat. Add chicken cubes and cheese; cook, stirring occasionally, for about 5 minutes or until chicken is no longer pink and cheese is melted. Transfer chicken to blender and cream cheese with spoon or knife. Mix with salsa and salsa blend. Chill, stirring occasionally, for about 5 minutes or until smooth.
Remove chicken from saucepan. Cut each chicken breast piece into three strips; coat well with saucepan olive oil and microwave until golden brown, about 5 minutes. Drain. Stir in cheese, onion, chili, Monterey Jack cheese, mozzarella cheese and chicken strips. Heat through, stirring constantly, until cheese is melted and mixture thickens.