Chili Rice Con Queso Recipes

CHILI RICE CON QUESO

Steps:

• Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. In casserole, mix rice mix and 1/2 cup of the cheese.
• In 1 1/2-quart saucepan, mix chili beans, tomatoes and water. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix.
• Cover; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted and rice is tender.

CHILI CON QUESO

Steps:

• In a saucepan, heat butter over medium-high heat; saute onion and garlic until tender. Add chilies; cook and stir 5 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into onion mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Reduce heat to low; gradually stir in cheeses, adding in small amounts and allowing cheese to melt between additions. Serve warm with chips. If desired, top with tomato and jalapeno.

RICE CON QUESO

Steps:

• Preheat oven to 350 Fahrenheit.
• Mix together cooked rice, cooked beans, garlic, onion, and chiles. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans.
• Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.

CHILI CON QUESO

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 12 minutes. Stir in flour. Continue to cook until flour is just golden, stirring constantly, about 4 minutes. Mix in tomatoes, chilies and cream cheese and cook until cheese melts, stirring frequently, about 3 minutes. Simmer until mixture is slightly thickened, about 5 minutes. Add cheddar and stir until melted and mixture bubbles, about 4 minutes. Season with hot pepper sauce. Transfer to chafing dish or fondue pot. Serve with tortilla chips.

CHILI CON QUESO

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Add the serranos, jalapenos and onion. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and cook for 30 seconds.
• Whisk in the flour. Gradually whisk in the half-and-half. Cook, whisking, until the mixture thickens, about 3 minutes.
• Stir in the tomatoes and cilantro. Reduce the heat to low. Stir in the Cheddar and Jack cheeses 1/4 cup at a time, stirring constantly, until all the cheese has melted. Stir in the sour cream and salt. Serve with tortilla chips.

CHILI CON QUESO

Steps:

• Microwave all until smooth.

ARROZ CON QUESO (RICE WITH CHEESE)

Steps:

• Preheat oven to 350 F.
• Mix Cheddar and Jack together.
• Mix Rice, Beans, Garlic, Onion, and Chilies together.
• In a large casserole dish spread 1/3 of the rice/bean mixture.
• Top that with 1/2 of the cheese mixture.
• top that with 1/2 of the Ricotta.
• Then the next 1/3 of the rice/bean mixture.
• Followed by the last half of the cheese.
• Followed by the last half of the Ricotta.
• Then the last 1/3 of the rice/bean mixture.
• Bake 40 min.
• Remove from the oven, top with Black Olives.
• Sprinkle evenly with Parmesan.
• Bake 10 min. more.
• Remove from oven and let rest 20 min.
• Serve.