Tag Archives: queso

MOLE MOLE MOLE Enchiladas

taysmoleenchiladas

Cooked Seasoned Chicken (I did Marinade Below!), shred
White Corn Shells (Not hard shells)
Shredded Monterey Jack Cheese
Onions, minced

Mole Enchilada Sauce (Makes a lil extra than what I used):
1c Water
1 Chicken Broth Cube, crushed
3T Mole  (I used La Costena)
3/4c canned Queso Blanco SAUCE

I marinaded and Grilled Chicken (BEST with these! TRY IT! Recipe Below). Butter Flavor Cooking Spray Baking Dish. Add a little cooked/grilled Chicken, Onions, and Mont. Jack Cheese. Roll*. Place SEAM DOWN. Fit all snug.
Mole Sauce: In sauce pan, heat Water and Broth cube up. Add in Mole. Simmer til dissolved. Stir in Queso Sauce, simmer a few minutes.
I DID NOT USE ALL SAUCE! I did about half, or so. Top over Corn Rolls. Sprinkle top with LIL more Mont. Jack Cheese.
Bake in preheated oven at about 400-425 for about 25-30minutes, til bottoms are browning slightly.
*I had no problem, so skipped, but, rolling is easier (More flexible), if you place shells, separately, in damp paper towels and microwave few seconds, til more flexible.

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Tay’s Mexi Chicken Marinade (Best on Charcoal Grill! Amazing Flavor Combo!):
About 1.5 – 2 lb. Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp Cumin
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)

Marinade Chicken about 4-6 hours, in ziploc bag. Last hour I remove from fridge to bring closer to room temp before cooking. Best on Charcoal Grill. Cook. Shred Up!

Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.


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Tay’s EASY Philly served with Balsamic Garlic Spread/Dressing

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1 lb. Beef (Chili Style Ground) *SEE NOTES
1tsp McCormick’s Montreal Steak Seasoning
1/2tsp Garlic Powder
1/2T Soy Sauce
1tsp Worcestershire
1tsp Dried Oregano
1 Beef or Chicken Broth Cube, crushed (I used Herb Ox NO Sodium Beef Broth Pkt.)
1 pkg. Frozen Bell Peppers and Onions Mix
1c (Packed) Kale and Spinach Mix

Shredded Cheddar Cheese
Drizzle canned White Queso Blanco
Sprinkle of Grated Parmesan Cheese (Store shelf kind)

Buns/Hoagies/Garlic Bread/Egg Roll Wraps/Wraps/Lettuce Leaves (We use Soft Taco Shells)
1 can Fire Roasted Tomatoes, drained
Balsamic Garlic Dressing (Recipe Below)

In skillet, cook Meat, adding in all TOP Ingredients (First 9 ingredients). COOK DOWN JUICES. Top with Shredded Cheese, Queso, and Parmesan.
Cover with lid. Cook on LOW/Simmer til all’s melted. Serve with Balsamic Garlic Spread/Dressing (Recipe below).
balsamicgarlicspread

Balsamic Garlic Spread/Dressing
:

2T Mayo
3T Sour Cream
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/8tsp Pepper
1/2tsp Balsamic Vinegar

Premix, allow to sit about 15minutes. Top over Burgers, Sandwiches, Wraps, Hoagies, etc.

NOTES: Chili Style Ground Beef is NOT Seasoned… It’s the type of Ground-ness. Also, Turkey, Chicken, Steak can be used… To Cut Calories.
MAKE INTO A SALAD! Just add to Lettuce to Cooled Meat Mix, add in Cheese (Fresh Queso), Parmesan. Top with Dressing. Add Queso Cheese. Serve each with Dressing and Croutons!
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Tay’s Queso Alfredo Cajun Pasta

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1 lb. Turkey Kielbasa
2c (Packed) Kale/Spinach Mix, chopped
1 can Roasted Garlic Tomatoes, drained well!
2tsp McCormick’s Cajun Season
1tsp Garlic Powder
1/8tsp Sea Salt
1/2 pkg. Frozen Peppers/Onions Mix
1-2tsp Jalapeno, deseeded, minced

1/2c canned Queso Blanco
1 jar Alfredo

Whole Wheat Penne Noodles (5-6c when cooked)
Water
Pinch Sea Salt
1tsp Extra Virgin Olive Oil

Optional (I DO!): Shredded Moz. Cheese (To sprinkle), Grated Parmesan Cheese (To Sprinkle)

Bring Water, Sea Salt, and Extra Virgin Olive Oil to boil (For Penne Noodles).
Preheat Oven (If using Cheese Option).
Cut Kielbasa into diagonal chunks. Butter Flavor Cooking Spray a separate pot, add first 8 ingredients (Listed above). Cook down juices. Then, add in Queso and Alfredo. Simmer Queso/Alfredo Sauce while you cook Penne Noodles, stirring frequently.
Drain Noodles, well. Add 5-6c Cooked Noodles to Butter Flavor Sprayed Baking Dish. Mix in Sauce with Noodles. Top with Handful of Cheese, then sprinkle with Grated Parmesan Cheese. Bake, til cheese is nicely melted. Serve.
(Photo Below: Cooking Down Juices)
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Healthier Options: Use 1/2 TURKEY Kielbasa. Cut Back on Sauce and Cheese Use. Rice Noodles or Zucchini Noodles in place of above Noodles.
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Southwestern Queso Chili, Yall…

southwesternquesochili

2 lb. Chicken, thawed
1-2tsp Organic Cold Pressed Coconut Oil
1 Frozen Pkg. Sweet Pepper and Onion Mix

1c Chicken Broth (I use Cube, crushed/Water)
1 can Northern Beans, drained
1 can Chili Beans, UNdrained
1/2c canned Southwestern Corn (Poblano/Red Pepper)
1tsp McCormick Brick Oven Seasoning
1tsp Chili Powder
1tsp Dried Oregano
1/4tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt

1.5c Pico De Gallo (I use tTt’s Recipe)(Last hour)
1/3c+2T can Queso Blanco Sauce (Monterey Jack Sauce) (Last hour)

Cube thawed Chicken. Heat Coconut Oil in skillet. Cook (Or mostly cook) Chicken with Frozen Pepper/Onion Pkg. Add Chicken/Pepper/Onion mix and ALL the Juices into crock. Add rest of ingredients, except Pico de Gallo and Queso Blanco. Last hour, stir those in.
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Devine Chicken N the Cheesin Ranch Taters (Deliciously Marinaded Chicken N Cheesy Ranch Potatoes)

lemongreekchickenwithcheesyranchpotatoes

Chicken Marinade (5-6 hours):
1 Chobani LEMON GREEK Yogurt
1.5T McCormick’s Montreal CHICKEN Season (Or more to taste)
1/8tsp Sea Salt (Or more to taste)

Add marinade to ziploc bag. Add Chicken. place in fridge. Mix around occasionally. Marinade about 4-6hours. (We did almost 6hrs.). Charcoal Grill is best.

Cheesin Ranch Taters:
About 9 Golden Potatoes (Ours were small)
1/4 tsp Lawry’s Seasonal Salt (Optional)
1 Wish Bone Ranch Dressing/Dip Season Packet
1 Onion, chopped
3/4c Queso Con Salsa
3/4c Shredd. Mild Chedd. Cheese

Butter Flavor Cooking Spray baking dish (Or butter). Dice potatoes. Add to pan. Top with Lawrys Seasonal Salt. Mix some. Sprinkle evenly with Ranch Pkt. Spoon over Queso. Sprinkle Shredd. Cheese (Don’t mix). Top with foil. Bake at 450 for 30 minutes. Uncover bake additional 25minutes.
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Queso Friskies (LEAN Queso Fresco Chicken Burgers)

Queso Fresco Chicken Burger
1lb. Ground LEAN Chicken Meat
2 tsp Cumin Powder
1/4tsp Coriander
1/3c Queso Fresco, grated
2 PACKED Tablespoons Monterey Jack Cheese, grated
1 tsp Dried Chives
1 tsp Soy Sauce
1 Egg
Hot Chili Oil

Mix well, the above ingredients, minus the oil. Brush large cup muffin pan LIGHTLY with Hot Chili Oil. Spoon in meat mixture. Cover with foil. Cook at 450 for 40-45minutes.
SERVE ON Sesame Seed Bun. With Tomato and Lettuce. Spread MAYO. AND drip a spoonful of MILD TACO SAUCE!!! Yes. Don’t skip that!!!
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