Loaded Queso In A Tortilla Bowl Recipe By Tasty Food

LOADED QUESO IN A TORTILLA BOWL RECIPE BY TASTY

Steps:

• Preheat an oven to 400˚F (200˚C).
• Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.
• In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt. Mix well.
• Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.
• Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes.
• Rest the meat for 5 minutes. Cut them into a bite size. Set aside.
• In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.
• Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.
• Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.
• Add the cheddar cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
• On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro.
• Enjoy!

TORTILLA CHIP-CRUSTED CHICKEN WITH QUESO FUNDIDO RECIPE BY TASTY

Steps:

• Make the marinade: Add the cilantro, garlic, olive oil, adobo seasoning, pepper, and lime juice to a food processor. Blend for 2-3 minutes, or until smooth.
• Marinate the chicken: Place chicken breasts on a cutting board and slice each breast crosswise into 6 ½-inch (16 ½ cm)thick strips. Add the chicken to a medium bowl, along with the adobo seasoning, garlic powder, paprika, and pepper. Toss until the chicken is well coated.
• Pour the marinade over chicken and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 425°F (220°C). Set a wire rack inside a baking sheet and grease with nonstick spray.
• Remove the chicken strips from the marinade, allowing any excess to drip off. Transfer the chicken to a cutting board and pat dry with paper towels.
• Add the flour to a shallow dish, season with the salt, and stir until incorporated. Add the crushed tortilla chips to another shallow dish. Add the eggs to a small bowl and beat with a fork until frothy.
• Working 1 strip at a time, coat the chicken strips in the flour, then the eggs, then the crushed tortilla chips. Place on the prepared wire rack.
• Bake the chicken for 12-15 minutes, until golden brown.
• While the chicken is baking, make the queso fundido: Melt the butter in an 8-inch (20 cm) cast iron skillet over medium heat. Add the onion and green pepper, and sauté until the onion is translucent, 5-6 minutes. Turn off the heat.
• Add the Mexican cheese blend and Monterey Jack cheese to the pan and stir to combine.
• When the chicken is done baking, let rest while you bake the queso fundido.
• Reduce the oven temperature to 400°F (200°C).
• Bake the queso fundido for 12-15 minutes, or until the cheese is melted and bubbling. Turn the oven to broil and broil the queso fundido for 1-3 minutes, until there are golden brown spots on top.
• Remove the queso fundido from the oven and transfer to a heatproof serving platter. Arrange the chicken strips around the pan. Top the queso fundido with the olives, jalapeños, pico de gallo, and sour cream. Garnish the queso fundido and chicken with the cilantro. Squeeze the lime juice over the chicken.
• Serve warm.
• Enjoy!

LOADED QUESO FUNDIDO

Steps:

• Bring chicken broth to a boil in a pot; add American cheese, bring to a simmer, reduce heat to low, and cook, stirring frequently, until the cheese melts into the broth, about 5 minutes.
• Heat olive oil in a skillet over medium-high heat; saute chicken and chorizo in oil until the chicken is no longer pink in the center, 5 to 7 minutes. Add mushrooms, tomatoes, onion, jalapenos, green onions, and garlic; saute until all vegetables are tender, 7 to 10 minutes.
• Stir chicken mixture into the melted cheese; bring to a simmer. Stir Cheddar cheese into the mixture and cook until completely melted, about 5 minutes.