Quickie Mexican Chicken con Queso

Hey there, dear readers...it's Thursday, late afternoon and you haven't planned a thing for dinner. Sound familiar? Here's a great quick and easy recipe I've come up with that you should be able to make with either items on hand (I have this stuff on hand) or a super-quick trip to the grocery store. And, as an added bonus, this tastes like you worked long and hard on it, when, in fact, it should only take about 20 minutes--if that.

Quickie Mexican Chicken con Queso (as described, this serves 3-- two adults plus a little leftover. This multiplies very well if you need to serve more)

You will need:

• 1 package Boneless, skinless chicken breast, cut into small, bite-sized pieces. (I use the thin cut "great for scallopini" sized meat which is just right for 2 adults)
• 1 small can diced green chilies, with juices.
• 1 TB taco seasoning (I use Penzey's Chicken Taco Seasoning which I keep on hand)
• cream cheese (you'll need about 1/3 of a block, cut into smaller pieces)
• heavy cream (also called whipping cream) 1/2 to 3/4 cup
• monterey jack cheese (shredded--I use half of a standard 10 oz. block)
• 1 can "traditional" refried beans (optional side)
• instant rice (optional side)
• shredded lettuce (optional side)
• guacamole (make fresh or buy from the refrigerated section of your grocery store)

In a medium-sized skillet over medium heat--sprayed with Olive Oil--combine your first three ingredients. Saute the chicken until done.

While the chicken is cooking, use a 1.5 quart saucepan heat the 1/2 cup cream over medium heat. Add the cream cheese and stir (I use a small whisk) until the cream cheese is melted. Then add the shredded monterey jack cheese. Stir until all of the cheese is melted and the queso sauce is creamy. If it's too thick, add more cream--a little at a time--and stir. Turn heat to low/warm and stir occasionally until the chicken is thoroughly cooked.

If you are using any of the optional sides, prepare them now.

When the chicken is done, plate and pour the queso sauce on top. I usually serve it like this: Chicken served over the cooked rice with a serving of refried beans and a lettuce and guacamole salad on the side. I pour some of the queso sauce on top of both the chicken and the beans.

Enjoy!!

p.s. if you have kids to feed and they're like mine and won't "eat anything." While you're making this, place a small flour tortilla (1 per child)--covered with a hand-full of shredded cheese (cheddar for my kids) in the center of the tortilla--into your toaster oven or regular oven. Heat/cook until the cheese is melted. Remove and quickly roll up. Cut in half and served with fresh raw veggies and fruit. My kids love their "Mexican" meal, too.