Posts Tagged ‘Queso’

This is a quick and elegant meal.  Using the thin sliced Chicken Breast is a real time saver

The Cookwell & Company Queso is Sugar Free, Fat Free and Gluten Free…AMAZING

  • Thin Sliced Chicken Breast
  • 1 slice Prosciutto per Chicken Breast
  • 3 Asparagus Spears per Chicken Breast
  • 1 jar Cookwell & Company Queso

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Trim woody ends off Asparagus Spears.  Place 3 Spears on end of slice of Prosciutto and roll up tight.

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Place Asparagus roll up on end of Chicken Breast and roll Chicken to encase.

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Place in oiled baking pan, seam side down and pour Queso over all.

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Bake in 400 degree oven for 30 minutes or until Chicken is done and Queso is browned around edges.

Serve with Rice.

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I love to travel the Yucatan of Mexico and visit with the wonderful Mayan People.

The exotic flavors that this culture blends together creates some of the most exquisite dishes

One of my favorites is Chicken Pibil, which is cooked inside Banana Leaves……………..

Guess what!  I found a ready-made product that is identical to the one created by the Mayan People!

The perfect blend of Mayan Chiles and Oranges…….just amazing…….had to share..

  • 1 package Yucatan Chicken
  • 1 jar Cookwell & Company Queso (gluten free – fat free – sugar free)
  • 1 1/2 cups uncooked Rice
  • 1 carton Central Market Organics Chicken Broth

 

 

 

 

 

 

Place Chicken and Sauce in a Dutch oven or heavy pot over medium high heat and bring to a boil, reduce heat stirring occasionally.  Reduce heat to medium and continue to simmer for 35 minutes, shred chicken with two forks and stir to blend well, continue to simmer for 10 more minutes.

Place rice, one teaspoon salt and Chicken Broth in a pot over medium high heat and bring to a boil.  Reduce heat to medium low, cover pot.  Cook rice for 20 minutes or until liquid has absorbed, remove from heat and let sit covered for 5 minutes.  Stir in entire jar of Queso, mixing well.

Place Rice on serving plate and top with Chicken Pibil, serve with hot flour tortillas.

  • 2 pounds Shrimp
  • 1/3 jar Herb Infused Basting Oil
  • 1 jar Better Than Good Bacon Jam
  • 1 jar Cookwell & Company Queso
  • 1 jar Texas on the Plate Soppin’ Sauce

Peel and devein Shrimp, if needed.  Saute Shrimp in Basting Oil over medium high heat until just beginning to turn pink.

Add Soppin Sauce’, Queso and Bacon Jam

Mix to incorporate and heat until bubbling and Shrimp are done.

Serve over Poblano & Corn Rice

  • 1 container Fully Cooked Pork Carnitas
  • 1 jar That Green Sauce
  • 1 jar Cookwell & Company Queso (Fat Free and Sugar Free)
  • 1 can Crisp and Sweet Corn, drained
  • 1 can Charro Beans, drained
  • 1 bag Shredded Mexican Blend Cheese
  • 12 Corn Tortillas
  • Pico de Gallo

Heat Pork in large pot over medium high heat with 1/2 cup water, break meat apart and cut any large chunks into bite sized pieces.

When hot add:  Green Sauce, Queso, Corn and Beans, mix well to incorporate and heat until bubbling

Tear Corn Tortillas into quarters and place half the torn pieces in bottom of 13 X 9 inch baking dish

Top with half the Pork Mixture, then half the Cheese

Repeat layer with remainder of ingredients, ending with Shredded Cheese

Bake in 375 degree oven for 20 minutes, until golden brown

Remove from oven and place on serving dishes and garnish with Pico de Gallo

 
 
 
 
 
 
 
 
 
 
 
Prep Time: 15 minutes Cook Time: 20 minutes Serves 6 – 8
  •  2 Pounds Chicken Cubed and Cooked
  • 1 jar Cookwell & Company Tomatillo Salsa
  •  1 – 15 ounce jar Crema Fresca or Sour Cream
  •  1 cup Central Market Organics Chicken Broth
  •  1 package Sanitary Corn Tortillas from the Bakery
  •  8 ounces shredded Mexican Blend Cheese
  •  1 – 7 ounce container chopped onion or one cup chopped onion
  1. Preheat oven to 350°. Cube chicken into bite size pieces. If using fresh chicken season with Adam’s House Rub or salt, pepper and garlic, cook until done.
  2. In mixing bowl combine Salsa, Chicken Broth and Creama Fresca with cubed chicken until well mixed.
  3. Coat bottom and sides of 13X9 inch baking dish with olive oil, tear tortillas in half and place double layer on bottom of baking dish. Top with layer of chicken mixture and then shredded cheese
  4.  Repeat process until all ingredients are used ending with chicken mixture topped with cheese. Cover with aluminum foil and bake for 20 minutes or until casserole is bubbling.