Recipe by Rachael Ray
Chicken in Queso
2 tbsp. butter
1 tbsp. olive oil
1 small onion, finely chopped
2 large cloves garlic, finely chopped
Salt and pepper
About 1/2 cup chicken stock
1 tsp. honey or agave syrup
1 cup Mexican crema or sour cream
1 cup shredded Monterey Jack or pepper Jack
1 can (4 oz.) green chiles, drained
About 3 cups shredded, chopped rotisserie chicken
1 bag (13 oz.) tortilla chips or 8 large flat-bottom hard taco shells
Corny Pico De Gallo
2 tomatoes on the vine or 4 plum tomatoes, seeded and chopped
1 ear corn, shucked and cooked in a hot cast-iron pan until blistered; or 3/4 cup frozen fire-roasted corn kernels, thawed
2 scallions, finely chopped
1 jalapeño chile, seeded and finely chopped
1/2 small red or white onion, finely chopped
1 lime, juiced (about 2 tbsp.)
1 tsp. ground cumin
1 tsp. Frank’s RedHot or other hot sauce, or more to taste
A handful of fresh cilantro leaves, chopped
Chopped lettuce (iceberg or Little Gem) and pickled jalapeño slices, for topping
1. Preheat the oven to 400°.
2. In a large skillet, heat the butter and oil, one turn of the pan, over medium to medium-high. When the butter melts, add the onion and garlic and stir until softened, about 4 minutes; season with salt and pepper. Add the stock and honey. Stir in the crema. Add the cheese and chiles. Stir until the cheese melts, about 4 minutes. Add the chicken and cook, stirring often, until heated through, about 3 minutes. Remove from heat and cover to keep warm.
3. Line a rimmed baking sheet with parchment paper. Spread out the tortilla chips or taco shells. Bake until warm and browned in spots, 5 to 7 minutes.
4. In a medium bowl, mix all the ingredients for the Corny Pico de Gallo; season with salt.
5. Top the tortilla chips or fill the taco shells with the cheesy chicken. Top with the lettuce, pickled jalapeños, and Corny Pico de Gallo.