BAKED QUESO CHICKEN
Baked queso chicken with tomatoes is an easy, cheesy, delicious chicken dinner that takes just 30 minutes to cook. The best weeknight dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Chicken
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 F. Arrange oven rack on the top shelf.
- In a large ziploc bag, combine chicken breasts with 1 tablespoon olive oil and all seasoning including cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Press air out of the bag and seal tightly. Press the seasoning around the chicken to coat. Let it marinate for at least 15 minutes, up to overnight in the fridge.
- When ready to cook, heat the remaining 1 tablespoon oil in a large cast-iron skillet for 2 minutes over medium-high heat until the hot oil sizzles. Sear the chicken breasts until nicely browned on both sides, about 4-5 minutes on each side. Once done, transfer onto a plate.
- In the same skillet, add onion, tomato, and jalapeño and sauté until soft, about 2-3 minutes.
- Return the chicken to the skillet and top with sautéed onion and tomato. Spread queso sauce evenly over each chicken breast. (If you don't have a cast-iron skillet, use a 9x13-inch casserole pan).
- Bake on the top rack of the oven for 20-25 minutes until fully cooked through and queso turns golden brown. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
- Garnish with fresh cilantro and serve with cilantro lime rice, crusty bread, or over pasta if desired.
Nutrition Facts : ServingSize 1 serving, Calories 418 calories, Sugar 1 g, Sodium 850.4 mg, Fat 21.7 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 0.8 g, Protein 49.3 g, Cholesterol 172.4 mg
QUESO CHICKEN
Baked Queso Chicken will be your new favorite week night meal! It's not only QUICK and EASY, but delicious. With just a few ingredients and a special tip, you will have moist and tender chicken on the table with almost no effort.
Provided by Barbara Curry
Categories entree
Number Of Ingredients 7
Steps:
- Place chicken in ziplock bag with buttermilk and let sit overnight or at least for 30 minutes. Drain, and pat dry.
- Preheat oven to 375º.
- Sprinkle chicken with taco season and salt and pepper. Place in a glass baking dish.
- Drain tomatoes and chilies and place half on chicken, cover with queso and place the rest of the tomatoes on top. Cover with grated cheese mixture.
- Bake for 25-30 minutes, until instant thermometer reads 155º. They will continue to cook once removed from the oven.
Nutrition Facts : Calories 595 kcal, Carbohydrate 10 g, Protein 65 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 225 mg, Sodium 1567 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
QUESO CHICKEN BAKE
Juicy chicken and creamy thick queso sauce bake all in one dish with tomatoes, beans, and corn for a comforting, indulgent family friendly dinner.
Provided by Kimber
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F.
- Cut Velveeta into cubes and place in the bottom of a 9x13 baking dish. Add ROTEL tomatoes, corn, and black beans and stir.
- Mix together salt, garlic powder, cumin, and chili powder. Season both sides of the chicken breast and lay flat on top of the cheese mixture.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 5-10 minutes or until the chicken is cooked through (165˚F internal temp.)
- Remove chicken from the dish and stir queso until evenly combined. Lay chicken back on top of the queso.
- Serve chicken with queso spooned over the top, then garnish with your choice or freshly chopped cilantro or green onions.
Nutrition Facts : Calories 456 kcal, Carbohydrate 22 g, Protein 59 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 153 mg, Sodium 1827 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
PAN SEARED CHICKEN WITH ROASTED TOMATO SAUCE
Steps:
- Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
- Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
- While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
- In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
- Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
- In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
- Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
- To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
- Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
- Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.
CHICKEN BREASTS WITH ROASTED TOMATO-QUESO SAUCE
Garlicky chicken breasts are grilled to juicy perfection and then topped with a flavorful blend of tomatoes, jalapeños, cilantro and melted VELVEETA.
Provided by My Food and Family
Categories Chicken Breast
Time 1h15m
Yield 12 servings, 1/2 breast each
Number Of Ingredients 7
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
- Mix dressing and garlic until blended. Reserve half; brush remaining onto chicken. Set aside. Add tomatoes and peppers to reserved dressing mixture; mix well. Spoon onto large sheet of heavy-duty foil; fold to make packet.
- Place chicken, skin sides down, on grate over unlit area; cover. Grill 1 hour or until done (165ºF), turning chicken after 30 min. and placing foil packet over lit area for the last 20 min.
- Cut chicken breasts in half; place on platter. Cover to keep warm. Cut slits in foil to release steam before opening packet. Spoon vegetables into microwaveable bowl. Add VELVEETA; stir. Microwave on HIGH 1-1/2 min. or until VELVEETA is melted, stirring after 1 min. Stir in cilantro. Spoon over chicken.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 300 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 32 g
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