@cookinginthemidwest: Rotel Chicken Queso🔥 INGREDIENTS 1 lb chicken breast 2 TBSP of butter 1/2 tsp salt and pepper 1/4 tsp cayenne 2 tsp chili powder 1 tsp each of cumin, paprika, and dried cilantro 16 oz Queso Blanco Velveeta 1 can Rotel (Mexican Style Lime & Cilantro) Cook Ranch Doritos PICO DE GALLO INGREDIENTS 3-4 tomatoes, diced 1 onion, diced 2 large jalapeños, diced 1/2 a bunch of cilantro 2 limes, squeezed Salt, pepper, garlic powder INSTRUCTIONS Cut chicken up into small pieces. Add 2 TBSP of butter to a skillet over medium high heat. Season with salt, cayenne, chili powder, cumin, paprika, dried cilantro, and black pepper. Cook chicken until it reaches an internal temp of 165 degrees. Add the rotel (not drained) and the Velvetta to the skillet. Stir and let sit until the cheese melts. Top with fresh Pico de Gallo and enjoy! This dip does have a decent kick of heat. To cut back on the heat leave out the cayenne and use a mild rotel. #chicken #EasyRecipes #dip #cheesydip #cheesedip #Recipe

Cooking in the Midwest

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Tuesday 06 February 2024 23:44:03 GMT