CHICKEN NACHOS WITH QUESO RECIPES

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CHICKEN NACHOS QUESO | RACHAEL RAY IN SEASON



Chicken Nachos Queso | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Yield 8 - 10

Number Of Ingredients 7

1 lb. grated pepper jack
1 lb. grated American cheese
1 cup shredded rotisserie chicken
¾ cup drained pico de gallo
1 thinly sliced jalapeño
Handful of fresh cilantro leaves
Tortilla chips

Steps:

  • Preheat the oven to 400°. In a large baking dish or ovenproof skillet, mix the cheeses. Bake until brown and bubbly in spots, about 20 minutes. Add the toppings, then get dipping!

CHICKEN IN QUESO NACHOS OR HARD-SHELL TACOS RECIPE ...



Chicken In Queso Nachos or Hard-Shell Tacos Recipe ... image

Nachos for dinner! Or if you're a purist, you can stuff everything into taco shells.

Provided by Rachael Ray

Categories     Real Food

Number Of Ingredients 23

2 tbsp. butter
1 tbsp. olive oil
1 small onion, finely chopped
2 large cloves garlic, finely chopped
Salt and pepper
About 1/2 cup chicken stock
1 tsp. honey or agave syrup
1 cup Mexican crema or sour cream
1 cup shredded Monterey Jack or pepper Jack
1 can (4 oz.) green chiles, drained
About 3 cups shredded, chopped rotisserie chicken
1 bag (13 oz.) tortilla chips or 8 large flat-bottom hard taco shells
2 tomatoes on the vine or 4 plum tomatoes, seeded and chopped
1 ear corn, shucked and cooked in a hot cast-iron pan until blistered; or 3/4 cup frozen fire-roasted corn kernels, thawed
2 scallions, finely chopped
1 jalapeño chile, seeded and finely chopped
½ small red or white onion, finely chopped
1 lime, juiced (about 2 tbsp.)
1 tsp. ground cumin
1 tsp. Frank’s RedHot or other hot sauce, or more to taste
A handful of fresh cilantro leaves, chopped
Salt
Chopped lettuce (iceberg or Little Gem) and pickled jalapeño slices, for topping

Steps:

  • Preheat the oven to 400°.
  • In a large skillet, heat the butter and oil, one turn of the pan, over medium to medium-high. When the butter melts, add the onion and garlic and stir until softened, about 4 minutes; season with salt and pepper. Add the stock and honey. Stir in the crema. Add the cheese and chiles. Stir until the cheese melts, about 4 minutes. Add the chicken and cook, stirring often, until heated through, about 3 minutes. Remove from heat and cover to keep warm.
  • Line a rimmed baking sheet with parchment paper. Spread out the tortilla chips or taco shells. Bake until warm and browned in spots, 5 to 7 minutes.
  • In a medium bowl, mix all the ingredients for the Corny Pico de Gallo; season with salt.
  • Top the tortilla chips or fill the taco shells with the cheesy chicken. Top with the lettuce, pickled jalapeños, and Corny Pico de Gallo.

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