Queso Baked Chicken

A few years ago, I did a ranking of the best store-bought queso.

At the bottom of the barrel was the kind you find with the tortilla chips in the chip aisle. It tastes like utter plastic.

I also tried some in the refrigerator aisle—one was far too salty, and the other was far too bland.

I can’t remember the brand of the one I liked the best, but it was also found in the refrigerated aisle near the dips and sour cream. It was as close to restaurant-quality queso blanco as it could be.

For this recipe, though, you can use whatever queso you want. I grabbed a jar of Kroger brand queso (that is very much like the bottom-of-the-barrel kind you find in the tortilla chip aisle) and it worked perfectly. The queso can be the star of the recipe, but mixed with all of the other ingredients, it really elevates it to a new level.

It’s kind of like you’re dressing up your jarred queso. You add tomatoes, green chiles, spices, and some extra shredded cheese (as if this recipe isn’t cheesy enough). It really makes the queso so much better.

This recipe is best served with some rice so you can mix the leftover cheesy bits in with the rice. Add a side salad and you’ve got yourself a really good dinner.

Enjoy!