TOSTITOS CHILI CON QUESO RECIPES

Steps:

• In a medium-sized saucepan, combine the oil, onion, pepper, tomatoes, cayenne, sugar, paprika and garlic powder. Saute briefly.
• Meanwhile, mix the flour and milk in a small bowl until combined. Slowly pour into the crockpot.
• Stir until the mixture becomes thick and smooth.
• Add the shredded cheeses, stirring to prevent sticking.
• Cook the sauce on low heat for 5 to 10 minutes, or until well blended. You may need to add more milk as necessary.
• Season to taste with salt and pepper. Adjust accordingly.
• Serve with tortilla chips.

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.