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The conversation turned to left-overs one afternoon while I was visiting a friend at her house. She told me Chicken Con Queso was one of her family’s favorite dinners, and she graciously printed the recipe for me to try next time I had a surplus of chicken.


chicken con queso

1/4 cup butter

1 onion, chopped

2 garlic cloves, minced

1 red bell pepper, diced

1/3 cup flour

1 1/2 cups chicken stock

1 cup milk

1 cup havarti cheese, grated

2 cups cheddar cheese, grated

1/4 cup chopped fresh parsley

1/4 cup chopped fresh coriander

2 tablespoons tomato paste

1 teaspoon chili powder

1 teaspoon dried oregano

1 (4-ounce) can diced green chilies

4 green onions, chopped

salt and freshly ground black pepper to taste

3 1/2 cups diced cooked chicken

Melt butter in a large saucepan. Cook onion, garlic and bell pepper until soft. Add flour and cook over medium heat for 4 minutes. Whisk in stock and milk and cook, stirring often, until sauce thickens, about 8 minutes.

Remove from heat and stir in cheeses, parsley, coriander, tomato paste, chili powder, oregano, green chilies and green onions. Season with salt and pepper. Stir in chicken.

Pour mixture into a casserole dish. Bake for 25 minutes, or until heated through. Serve with rice if desired.