Side Pannel
Chicken Con Queso
Chicken Con Queso
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Poultry, Cheese
Ingredients List
- 1/4 c Butter
- 1 Onion; chopped
- 2 Cloves garlic; minced
- 1/4 c All-purpose flour
- 3 c Hot milk
- 3 c Cheddar or monterey jack
- -cheese; shredded
- 1/4 c Fresh parsley; chopped
- 1/4 c Fresh coriander; chopped
- 2 tb Tomato paste
- 1 ts Chili powder
- 1/2 ts Dried oregano
- 4 oz Canned green chili peppers;
- -drained and chopped
- 3 Green onions; chopped
- Salt and pepper
- 2 c Cooked rice
- 2 c Cooked chicken; diced
- 1 c Corn chips; coarsely crushed
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.
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.
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