OK, how about Fundido made with Chimichurri sauce.
Night before last, I grilled chicken marinaded in Caribbean style Chimichurri (w/Parsley, Cilantro, Garlic & Mint). There were left-overs.
Last night, Janet chopped the cooked chicken into small pieces along with a sweet red pepper, some scallions and black olives.
She mixed this and the unused Chimichurri with Queso Blanco and heated it until melted and well mixed.
She served it with toasted flat-bread after we had two excellent artichokes for starters. And there is left-over Chimidido for enchiladas.
There are other varieties of Chimi for those who have specific ingredient issues.