CON QUESO CHEESE SAUCE RECIPES

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POLLO CON QUESO (LOW CARB + KETO) - FARM LIFE DIY



Pollo Con Queso (low carb + keto) - Farm Life DIY image

This One-Pan Keto Pollo con Queso is perfect for an easy weeknight dinner! This low-carb kid-friendly keto recipe is ready in 20 minutes and is simple to meal prep!

Provided by FARMLIFEDIY.COM

Total Time 17 minutes

Prep Time 2 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 14

1-2 tablespoons of olive oil
1 1/2 pounds chicken breast, cut into bite sized cubes
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt and pepper
1 (4 ounce) can mild green chiles
1/4 cup heavy cream + more for thinning if needed.
2 ounces cream cheese, softened
1 1/2 cup shredded pepper jack cheese
1/2 cup white American Cheese

Steps:

  • Combine all of the spices in a small bowl and set aside.
  • Heat the olive oil in a large skillet to medium heat.
  • Add the cubed chicken to the hot skillet and sprinkle with the spices. Toss to coat the chicken evenly on all sides. Brown the chicken 3-4 minutes on each side until cooked through. Remove from the skillet and set aside.
  • Reduce the heat to low. Add the green chiles, cream cheese, heavy cream, add the shredded cheese in small increments (about 1/2 cup at a time). Continuously stir the queso as the cheese melts until all the cheese has been used. Add additional heavy cream or milk until it reaches your preferred consistency.
  • Add the chicken to the skillet and toss in the queso. Serve immediately.

Nutrition Facts : Calories 438 calories, CarbohydrateContent 3.2 grams carbohydrates, CholesterolContent 147 milligrams cholesterol, FatContent 13.1 grams fat, FiberContent 0.4 grams fiber, ProteinContent 41 grams protein, ServingSize 1 1/4 cup chicken with cheese sauce, SodiumContent 890 grams sodium, SugarContent 2 grams sugar

CALDO DE QUESO: A DELICIOUS CHEESE & POTATO SOUP FROM ...



Caldo De Queso: A Delicious Cheese & Potato Soup From ... image

Caldo de Queso is a delicious potato and cheese soup typical from the state of Sonora, in Mexico. A warm and comforting dish, perfect for a quick weeknight meal

Provided by Maricruz

Categories     soups

Total Time 58 minutes

Prep Time 15 minutes

Cook Time 38 minutes

Yield 2

Number Of Ingredients 11

200 gr (3/4 cup) fresh cheese (cut in cubes)
680 gr (1.5 lb) potatoes (cut into cubes of 2cm/0.8")
Green chillies (Anaheim, California, Poblano, italian, etc.)
200 gr (1 cup) Tomatos (diced)
50 gr (2/3 cup) onions (finely sliced)
chicken broth or hot water
120 ml (1/2 cup) whole milk
1 garlic clove (finely chopped)
1 tsp oregano
3 tbsp oil (olive oil, canola oil, etc.)
salt and pepper

Steps:

  • Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove’s fire or on a comal or pan).
  • Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.
  • Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.
  • In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.
  • Add the garlic and sauté for a minute stirring constantly to release its aroma.
  • Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you’ll have a thick sauce.
  • Pour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.
  • Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).
  • Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.
  • Turn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving

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