Chicken Con Queso Recipe
Of all the courses Main Dish happens to be my favorite and Chicken Con Queso the recipe that represents it. Even though Chicken Con Queso is a Main Dish I relish it any time of the day. If you have a lot of Chicken on hand then you know its time to make some Chicken Con Queso. I am certain both of us will concur that this Chicken Con Queso is simply scrumptious.
Ingredients
1/4 cup butter 50 mL
1 onion, chopped 1
2 cloves garlic, minced 2
1/4 cup all-purpose flour 50 mL
3 cups hot milk 750 mL
3 cups shredded Cheddar or Monterey Jack cheese 750 mL
1/4 cup each chopped fresh parsley and coriander 50 mL
2 tbsp tomato paste 25 mL
1 tsp chili powder 5 mL
1/2 tsp dried oregano 2 mL
1 can (4 oz/113 g) green chili peppers, drained and chopped 1
3 green onions, chopped 3
Salt and pepper
2 cups cooked rice 500 mL
2 cups diced cooked chicken 500 mL
1 cup coarsely crushed corn chips 250 mL
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 (500 mL) 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 (2 L) 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 (200°C) oven for 30 minutes.
Reduce heat to 375 °F (190°C); 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.)
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 (500 mL) 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 (2 L) 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 (200°C) oven for 30 minutes.
Reduce heat to 375 °F (190°C); 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.)
