Tuesday, August 26, 2014

Queso Dip

Yesterday we got together with Nate's family for Sunday dinner. We had taco salad. One of Nate's brothers asked if I'd make some queso for the meal. After searching online for some inspiration, this is what I came up with. Just wish I had remembered to take a picture!

1 (32 oz.) package Velveeta
1 small yellow onion, diced
1 green bell pepper, diced
1 clove garlic, mined
1 can Rotel tomatoes (I used mild)
1 1/3 cup milk
1 Tbsp. butter
2 Tbsp. taco seasoning
1/2 tsp. cumin
1/2 tsp. oregano
1 Tbsp. Worcestershire sauce

In a medium skillet, melt butter over medium heat. Once melted, add bell pepper and onion. Sautee for a few minutes until softened, about 5 minutes. Then add garlic and sautee for one minute. Next add cumin and oregano and cook for another minute. Then pour in Rotel tomatoes and taco seasoning, mix well. Reduce heat to low and let simmer for a few minutes. While it's simmering, cut your Velveeta into cubes. Add Velveeta cubes to your crock pot and the pour in the vegetable mixture. Cook on low heat, stirring occasionally until Velveeta is completely melted. Once it's all melted add the milk and stir until milk is incorporated. If you like a thicker consistency add less milk and add more milk for a thinner consistency. Keep on low heat until ready to serve, stirring occasionally.

Thursday, August 7, 2014

Chicken Fajita Casserole

Nate loved this dinner and requested it make repeat appearances on the dinner table. It really does taste just like chicken fajitas. I saw the idea over at Poofy Cheeks. Enjoy!

2 large boneless, skinless chicken breasts
green pepper, diced
small yellow onion, diced
1 Tbsp. butter
3 8" flour tortillas
shredded cheddar cheese
your favorite salsa

Season and bake your chicken breasts. I use this rub when I make Mexican chicken:

2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Drizzle a small amount of olive oil on chicken breasts and then add some of the seasoning and bake your chicken at 400 degrees F for about 30-35 minutes or until cooked through. Once your chicken is cooked, let it rest for 10 minutes and then shred it.

In a skillet, melt the tablespoon of butter over medium heat. Once melted, add the diced pepper and onion and sautee until vegetables have softened, about 3-5 minutes. Once finished, set aside. Lightly grease an 8x8" glass baking dish with non-stick spray. Layer a flour tortilla into the bottom of the dish. Top the tortilla with the shredded chicken and some shredded cheese. Place a flour tortilla on top. Now spoon the sauteed vegetables over the top of tortilla. Then add some salsa over top of the vegetables. Place a tortilla on top and then sprinkle cheese over the top of the tortilla. Bake at 350 degrees F for 15-20 minutes or until cheese is nice and melted. Serve hot with any desired toppings like sour cream or hot sauce and enjoy!