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| Chicken Con Queso Recipe |
Category: Cheese / Mexican
Rating:
N/A
Servings: 6
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Ingredients
1/4 cup butter
1 onion; chopped
2 cloves garlic; minced
1/4 cup all-purpose flour
3 cup hot milk
3 cup cheddar or monterey jack cheese; shredded
1/4 cup fresh parsley; chopped
1/4 cup fresh coriander; chopped
2 tablespoon tomato paste
1 teaspoon chili powder
1/2 teaspoon dried oregano
4 oz canned green chili peppers; drained and chopped
3 green onions; chopped
1 salt and pepper
2 cup cooked rice
2 cup cooked chicken; diced
1 cup corn chips; coarsely crushed
Cooking Directions:
In large saucepan, melt butter over medium heat; cook onion and garlic, stirring, for 3 minutes or until softened. Add flour and cook, stirring, for 5 minutes. Whisk in milk; cook, stirring often, until sauce thickens, about 10 minutes. Remove from heat.
Add 2 cups of the cheese; stir until melted. Stir in parsley, coriander, tomato paste, chili powder, oregano, chili peppers, green onions, and salt and pepper to taste.
Spread half of the sauce in shallow 8-inch square casserole; top with rice, then chicken. Cover with remaining sauce.
(Recipe can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 3 months. Thaw before proceeding.)
Bake, covered, in 400'F oven for 30 minutes. Reduce heat to 375'F; bake for 10 minutes. Sprinkle on chips and remaining cheese; bake for 15 minutes or until bubbling and top is golden.
(Or microwave at Medium-High/70% for 15 to 20 minutes or until heated through, rotating once. Sprinkle on chips and cheese; let stand, covered, for 10 minutes or until cheese has melted.) Makes 6 servings.
Recipe by: Canadian Living "Cooking for Company"
mexican,cheese,chicken
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