Recipe - Chicken Con Queso

One fourth cup Butter
1 Onion; chopped
2 Cloves garlic; minced
One fourth cup Allpurpose flour
3 cup Hot milk
3 cup Cheddar or monterey jack
cheese; shredded
One fourth cup Fresh parsley; chopped
One fourth cup Fresh coriander; chopped
2 tablespoon Tomato paste
1 teaspoon Chili powder
One half teaspoon Dried oregano
4 ounce Canned green chili peppers;
drained and chopped
3 Green onions; chopped
Salt and pepper
2 cup Cooked rice
2 cup Cooked chicken; minced
1 cup Corn chips; coarsely crushed

In large saucepan, melt butter over medium heat; cook onion and garlic,
stirring, for 3 minutes or until softened. Add flour and cook, stirring,
for 5 minutes. Whisk in milk; cook, stirring often, until sauce thickens,
about 10 minutes. Remove from heat.

Add 2 cups of the cheese; stir until melted. Stir in parsley, coriander,
tomato paste, chili powder, oregano, chili peppers, green onions, and salt
and pepper to taste.

Spread half of the sauce in shallow 8inch square casserole; top with rice,
then chicken. Cover with remaining sauce.

(Recipe can be prepared to this point, cooled, covered and refrigerated for
up to 2 days or frozen for up to 3 months. Thaw before proceeding.)

Bake, covered, in 400'F oven for 30 minutes. Reduce heat to 375'F; bake for
10 minutes. Sprinkle on chips and remaining cheese; bake for 15 minutes or
until bubbling and top is golden.

(Or microwave at MediumHigh/70% for 15 to 20 minutes or until heated
through, rotating once. Sprinkle on chips and cheese; let stand, covered,
for 10 minutes or until cheese has melted.) Makes 6 servings.

Recipe by: Canadian Living "Cooking for Company"

Posted to MCRecipe Digest V1 #953 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Dec 11, 1997