A few weeks ago Sunday Supper’s theme was Mexican food and the fabulous Tammi from, Momma Meal’s featured her Chicken Con Queso recipe. After reading her recipe I quickly stuck it on my weeks shopping list so I could give it a try. Part of the excitement was at the idea of actually making a queso dip like we use to eat at restaurants in the US. While I am not a fan of cheap cheese there was always something about queso dip that just hit the craving spot but until now I had never been able to recreate it at home. I tweaked the original recipe a bit and it came out perfect! I had to stop my husband from getting into the queso dip with chips before I could added it to the casserole. This recipe has instantly become a favourite in this house.
Chicken con queso casserole
190g (1 1/2 c.) of shredded cheese (I used Double Gloucester)
158mL (2/3 c.) of evaporated Milk
2 Tbsp butter
2 Tbsp flour
1-2 jalapenos, finely chopped
200g (1 1/2 c.) tortilla chips, crushed
500g (1 lb) of chicken breasts, chopped (You can also use left over chicken from another dish)
1 tsp cumin
1 tsp paprika
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
140g (1 c.) corn
1-15oz can of black beans, rinsed and drained
2 handfuls of coriander (cilantro), chopped
Mix cumin, paprika, oregano, salt and pepper with the chicken and cook chicken in a skillet with a small amount of oil on medium high heat until chicken is no longer pink; 3-4 minutes.
While the chicken is cooking melt butter and flour in a small sauce pan. Once the butter is a thick paste add the evaporated milk and stir until milk begins to thicken. Add the soup and cheese and mix well. Cheese sauce should be thick.
Bake in a preheated 180 C (350 F) oven for 15-20 minutes, the cheese should be bubbling and the chips nice and golden.