Carlos Okellys Con Caso Recipes

CARLOS O'KELLY'S CHILE CON QUESO RECIPE - (3.9/5)

Steps:

• Combine butter, Velveeta cheese chunks, sour cream, tomatoes and green chiles, garlic powder, and Kosher salt in a crock pot or non-stick 2-quart saucepan. Warm over low heat, stirring often, until the cheese is melted and smooth. Dip will thicken when cooled. Serve the dip with your favorite chips, cracker or dipping veggies. This recipe makes about 3 ½ cups of dip. NOTES: If you prefer a hotter, spicier dip, use hot tomatoes and green chilies or add a few dashes of Tabasco sauce. Make sure you warm over low heat or it will burn.

CHILI CON QUESO WITH CHICKEN (SIMILAR TO CARLOS O'KELLY'S)

Steps:

• Heat butter in a skillet over medium heat, and cook and stir the tomato, onion, and garlic until the tomato has released its juice and the juice has become thick and syrupy, about 10 minutes.
• Mix in the processed cheese cubes, and stir until melted and smooth. Stir in the sour cream, shredded chicken, green chiles, salsa, seasoned salt, and oregano until thoroughly mixed, and cook until hot but not simmering, about 5 minutes, stirring constantly. Serve hot.

CARLOS O'KELLYS CON CASO RECIPE

Steps:

• Put all ingredients in crock-pot and cook on low until melted. Serve with tortilla chips

CHILI CON QUESO WITH CHICKEN (SIMILAR TO CARLOS O'KELLY'S)

Steps:

• Heat butter in a skillet over medium heat, and cook and stir the tomato, onion, and garlic until the tomato has released its juice and the juice has become thick and syrupy, about 10 minutes.
• Mix in the processed cheese cubes, and stir until melted and smooth. Stir in the sour cream, shredded chicken, green chiles, salsa, seasoned salt, and oregano until thoroughly mixed, and cook until hot but not simmering, about 5 minutes, stirring constantly. Serve hot.

CHICKEN PICADO (LIKE CARLOS O'KELLY'S)

Steps:

• Preheat oven to 350 degrees
• Prepare Sauce:
• Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
• Stir and heat till sauce starts to boil. Transfer sauce to Blender and Puree sauce till smooth. Transfer back to skillet and Continue to heat till boiling.
• Add cornstarch mixture and stir till thickened. Add tomato juice from diced tomatoes and stir. Transfer back to blender to Puree. Cover and set aside.
• Prepare Chicken
• Slice chicken into pieces no bigger than 1"
• Melt ½ stick of butter in skillet over medium heat, Sauté green onions and chicken. Add water and butter to ensure chicken does not crisp or get dry.
• For best results lower temperature, cover and cook slowly. Cook till chicken is completely white.
• Bake The Picado
• On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
• Cover chicken with Picado sauce (3/4 covered)
• Cover entire mixture with heavy layer of Monterey Jack Cheese and Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
• Bake in oven at 350 until all cheese is melted completely.
• Remove from oven just before it begins to turn a light golden color.
• Cheese still needs to be white.
• Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 - 3 minutes on high - covered)
• Serve fresh and hot from oven.
• Each tortilla should contain 2 - 4 Tsp of Picado
• Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
• Many people love this without any additional toppings.
• Roll tortillas and eat.
• Best if served with refried beans (with sausage) and Spanish Rice.