hosted by Laverne Diede & Rhonda Fitterer
Slow Cooker Queso Chicken Tacos
- 2 lbs. boneless skinless chicken breasts
- 1 packet taco seasoning
- 10 oz. Rotel with lime juice and cilantro
- 4 oz. mild diced green chilies
- 1/2 cup chicken broth
- 3/4 cup salsa con queso
- Taco shells, hard or soft
- Favorite toppings – lettuce, tomato, cheddar cheese, onions, jalapenos, sour cream, guacamole, fresh lime, cilantro, hot sauce, queso
Lightly spray slow-cooker with non-stick cooking spray. Place chicken in a single layer and sprinkle evenly with taco seasoning. In a medium size bowl, add Rotel, green chilies and chicken broth and mix well; pour evenly over chicken. Cook on low for 6-8 hours, or on high for 4-6 hours. When ready, leave about 1 cup of liquid, drain excess, and then shred the chicken with forks. Lastly, soon queso on top and gently mix with the chicken; coat evenly. Cover and cook on low for 20 minutes or until heated through. Serve with tortillas, hard or soft shell, and your favorite toppings.
Refried Beans
- 4 15-oz. cans pinto beans
- 2 Tbsps. olive oil
- 1 large sweet onion, peeled and chopped
- 5-6 cloves garlic, minced
- 1/3 cup chopped cilantro
- 1 1/2 tsps. chili powder
- 1 1/2 tsps. ground cumin
- 1/4 – 1/2 tsp. cayenne pepper
- 3 cubes chicken bouillon
- 2 Tbsps. fresh lime juice
- Salt and pepper
- Water
- Possible garnishes, lime wedges, queso fresco, more cilantro, chopped scallions
Place a large saucepot over medium-low heat. Add the olive oil, onions, garlic, cilantro, and spices. Sauté for 15 minutes, stirring regularly, until the onions are very soft. Meanwhile, drain and rinse the beans. Add them to the pot. Then add in the bouillon and 2 cups of water. Cover and simmer for 15 minutes, stirring every 5 minutes, to keep the beans on the bottom from burning. Use a potato masher to mas the beans to your desired consistency. Stir in the fresh lime juice. Taste then salt and pepper as needed.
