Chicken con queso

Yield: 6 Servings

Measure Ingredient
¼ cup Butter
1 Onion; chopped
2 Cloves garlic; minced
¼ cup All-purpose flour
3 cups Hot milk
3 cups Cheddar or monterey jack cheese; shredded
¼ cup Fresh parsley; chopped
¼ cup Fresh coriander; chopped
2 tablespoons Tomato paste
1 teaspoon Chili powder
½ teaspoon Dried oregano
4 ounces Canned green chili peppers; drained and chopped
3 Green onions; chopped
Salt and pepper
2 cups Cooked rice
2 cups Cooked chicken; diced
1 cup Corn chips; coarsely crushed

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 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 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 oven for 30 minutes. Reduce heat to 375'F; 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.) Makes 6 servings.

Recipe by: Canadian Living "Cooking for Company" Posted to MC-Recipe Digest V1 #953 by Bob & Carole Walberg <walbergr@...> on Dec 11, 1997

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