Chicken Con Queso Food

CHICKEN CON QUESO

Steps:

• Heat the chicken cubes and olive oil in a large skillet over medium/high heat.
• Sprinkle chicken with the taco seasoning, turning to make sure both sides are coated. Add in the 1 1/2 tablespoons water to assist with coating all the chicken.
• Turn the chicken as you cook, about 6-8 minutes until the chicken is just cooked through.
• Place chicken on a plate and cover in foil to retain heat. Set aside.
• In the same skillet, add the heavy cream and white rice. Stir to combine. Add in the melted queso and salsa. Stir to fully combine. Bring to a boil, then cover and reduce heat to simmer for 5 minutes or until the rice is fully cooked and fluffy.
• Stir in cilantro, green chiles, and pico de gallo into the rice mixture. Add the chicken back to skillet and nestle into the rice.
• Cover with the 1 cup cheese. Place skillet under the broiler for approximately 3-5 minutes or until the cheese is fully melted on top.
• Garnish with more cilantro if desired.

AUTHENTIC CHILE CON QUESO

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

SMOTHERED CHICKEN QUESO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
• In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
• Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
• Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Cool 10 minutes. Garnish with tomatoes and cilantro.

CHICKEN CON QUESO

Steps:

• Combine soup, cheese, milk, chilies and onion. Stir in chicken.
• Spray a 9x13 baking dish with cooking spray and dump in the chips. Top with chicken mixture.
• Bake at 325 degrees for 25 minutes or until heated through.

CHICKEN CON QUESO SOUP

Steps:

• Dice chicken breasts and place in non-stick skillet with salt and papper (to taste). Cook chicken over medium heat until thorougly cooked, but do not brown. When cooked, remove from heat.
• Dice onion. In saucepan over medium-low heat, melt butter and add diced onion. Cook until onion is translucent.
• Drain Ro*Tel and green chilies in collander.
• Once onion is translucent, add garlic, chilies and tomatoes. Cook for 8-10 minutes.
• Dice cream cheese and add to onion/chilies/tomato mixture. Stir until melted.
• Add chicken broth and half and half. Stir to combine. Add lemon juice and stir. Then, stir in cayenne pepper and salt, to taste. Finally, add your cooked, diced chicken breasts.
• Reduce heat to low and simmer for 30 minutes.