LEFTOVER QUESO RECIPES RECIPES

Steps:

• In a microwave-safe bowl, combine Ro*Tel® and Velveeta® and microwave 3 to 5 minutes, stirring after 3, until completely melted and queso is well blended. Transfer to refrigerator and chill 30 minutes or until queso has thickened enough to scoop.
• Preheat oven to 375°F and prepare a Bundt pan by spraying with PAM®.
• Unroll crescent dough and scoop about 2 teaspoons of queso onto the center of a dough triangle. Dab finger in water and run it along outside edges of dough. Fold ends of each roll over queso and seal tightly to form a ball. Place in prepared Bundt pan and repeat with remaining crescent roll dough. Scatter cubed butter evenly over top. NOTE: there will be some leftover queso dip which you can serve alongside the monkey bread.
• Bake pull apart monkey bread for 30 to 40 minutes or until the top is golden brown and the rolls are baked through. Let cool 5 minutes before turning out onto serving platter. Garnish with chopped cilantro and serve pull apart monkey bread with warm queso for dipping.

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
• In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
• Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
• Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Cool 10 minutes. Garnish with tomatoes and cilantro.