Search This Blog

Friday, April 12, 2013

Nellie: Queso and Mexican Chicken Lasagna

Queso is a really simple and tasty appetizer/snack.  (The lasagna recipe is at the end of this post.)  Note that neither of these recipes are healthy, no not at all.

For the queso, the two main things you need are Velveeta and a slow cooker (or double boiler).

My standard queso is as follows:

-  2 lb box of Velveeta, cut into cubes
-  2 cans of Rotel (drained)
            or a medium sized container of fresh pico de gallo (drained)
optional:  1 small can of chopped jalapenos or green chilis  (I use jalapenos.)

Place everything into the slow cooker on high until the cheese has melted and then reduces heat to low.

You can add a half a cup of milk if you want it creamier.
If it gets too thick from sitting in the slow cooker, just add some water, a quarter cup at at time.


Variations:

2 lb box of Velveeta, cut into cubes
1 lb of sausage, cooked and drained
optional:  1 small onion (cooked with sausage)


2 lb box of Velveeta, cut into cubes
1 can of canned chili w/o beans


2 lb box of Velveeta, cut into cubes
1 can of cream of mushroom soup
1 lb of sausage, cooked and drained
1 small can of chopped green chilis


1 lb of Velveeta, cut into cubes
8 oz of cream cheese, cut into cubes
(any of the additions)



Mexican Chicken Lasagna

-  my standard queso
- cooked chicken, deboned and shredded
- flour tortillas
- 2 cans of chopped tomatoes, or Rotel
optional:  1 can of drained pinto beans
optional:  any other cooked veggies you want to add

Layer ingredients like a regular lasagna, using the queso for the cheese.  Then bake, covered, at 375 degrees for 30-45 minutes (everything is already cooked, so it just needs to heat through).

Calories:  A Bazillion


No comments:

Post a Comment