QUESO CHICKEN
Baked Queso Chicken will be your new favorite week night meal! It's not only QUICK and EASY, but delicious. With just a few ingredients and a special tip, you will have moist and tender chicken on the table with almost no effort.
Provided by Barbara Curry
Categories entree
Number Of Ingredients 7
Steps:
- Place chicken in ziplock bag with buttermilk and let sit overnight or at least for 30 minutes. Drain, and pat dry.
- Preheat oven to 375º.
- Sprinkle chicken with taco season and salt and pepper. Place in a glass baking dish.
- Drain tomatoes and chilies and place half on chicken, cover with queso and place the rest of the tomatoes on top. Cover with grated cheese mixture.
- Bake for 25-30 minutes, until instant thermometer reads 155º. They will continue to cook once removed from the oven.
Nutrition Facts : Calories 595 kcal, Carbohydrate 10 g, Protein 65 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 225 mg, Sodium 1567 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
BAKED QUESO CHICKEN
Baked queso chicken with tomatoes is an easy, cheesy, delicious chicken dinner that takes just 30 minutes to cook. The best weeknight dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Chicken
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 F. Arrange oven rack on the top shelf.
- In a large ziploc bag, combine chicken breasts with 1 tablespoon olive oil and all seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Press air out of the bag and seal tightly. Press the seasoning around the chicken to coat. Let it marinate for at least 15 minutes, up to overnight in the fridge.
- When ready to cook, heat the remaining 1 tablespoon oil in a large cast-iron skillet for 2 minutes over medium-high heat until the hot oil sizzles. Sear the chicken breasts until nicely browned on both sides, about 4-5 minutes on each side. Once done, transfer onto a plate.
- In the same skillet, add onion, tomato, and jalapeño and sauté until soft, about 2-3 minutes.
- Return the chicken to the skillet and top with sautéed onion and tomato. Spread queso sauce evenly over each chicken breast. (If you don't have a cast-iron skillet, use a 9x13-inch casserole pan).
- Bake on the top rack of the oven for 20-25 minutes until fully cooked through and queso turns golden brown. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
- Garnish with fresh cilantro and serve with cilantro lime rice, crusty bread, or over pasta if desired.
Nutrition Facts : ServingSize 1 serving, Calories 418 calories, Sugar 1 g, Sodium 850.4 mg, Fat 21.7 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 0.8 g, Protein 49.3 g, Cholesterol 172.4 mg
QUESO CHICKEN PASTA RECIPE - (4.5/5)
Provided by á-170995
Number Of Ingredients 14
Steps:
- Heat the oven to 350 F and spray a medium casserole dish with non-stick spray. Cook the pasta according to the package directions, but reduce the cooking time by two minutes. In a medium pot heat the oil over medium heat. Once it begins to shimmer add the onion, garlic and peppers. Cook until they begin to soften, about three minutes. Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant. Add the flour and cook for three minutes, stirring constantly, until all the flour is moist. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken. Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted. Stir in the Ro*Tel tomatoes. Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce. Top with the remaining shredded cheese. Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand five minutes before serving.
TORTILLA CHIP-CRUSTED CHICKEN WITH QUESO FUNDIDO RECIPE BY TASTY
Herby-lime marinated chicken is crusted in crushed tortilla chips and served with a loaded molten cheese dip--this take on deconstructed nachos is sure to get the party started!
Provided by Tikeyah Whittle
Categories Sides
Time 2h7m
Yield 4 servings
Number Of Ingredients 27
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!
Nutrition Facts : Calories 1132 calories, Carbohydrate 95 grams, Fat 61 grams, Fiber 9 grams, Protein 53 grams, Sugar 6 grams
QUESO TACO PASTA BAKE
Homemade queso gives this satisfying beef and pasta bake an amazing Mexican flavor kick.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan, cook and drain pasta as directed on box. Return to saucepan; set aside.
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, chili powder, salt, cumin and pepper with whisk until smooth. Gradually stir in broth. Cook and stir until slightly thickened. Stir in 1 1/2 cups of the cheese and the enchilada sauce until cheese is melted. Remove from heat; set aside.
- Meanwhile, in 10-inch skillet, cook beef and onions over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomatoes.
- Add beef mixture and cheese mixture to pasta. Pour into baking dish; sprinkle evenly with remaining 1 cup cheese.
- Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.
Nutrition Facts : Calories 510, Carbohydrate 52 g, Cholesterol 75 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 2 g, TransFat 1 g
CHICKEN & PASTA CON QUESO
I made this in huge amounts for my son's rehearsal dinner and everyone loved it. A relative of the bride told me it was the best thing he had ever eaten in his life! My family frequently requests this for dinner - it is so easy and so tasty. I hope you enjoy it as much as we do!
Provided by Melanie Rodgers
Categories Casseroles
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees. Spray a 13 x 9 pan with a coating of nonstick spray.
- 2. Cook chicken, peppers and onion with salt, pepper, garlic powder and cumin according to your taste and cook on medium heat in a nonstick frying pan until the chicken is no longer pink but not overcooked. Remove from heat. Don't drain off any liquid.
- 3. Add the remaining ingredients, mixing well and put in the 13 x 9 pan. Bake for 20 minutes. I save 1/2 cup of cheddar cheese to sprinkle on top. Freezes well - let thaw and bake for 30 minutes or until completely heated through.
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