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.