Pollo de Campesino
There was an awesome Mexican restaurant not far from us called "El Campesino" (the farm laborer) and their signature dish was chicken in some kind of cheesy sauce. I LOOOOOOOOVED that stuff! Sadly, the restaurant closed after a couple of years. I'd been craving Pollo de Campesino ever since. I'm pretty sure its only called Pollo de Campesino at that one place, as googling reveals no such recipe. So, I decided to try making it up myself.
It turned out near-perfect.
2-4 cooked chicken breasts, sliced thin (not microscopic, just about 1/4" is fine)
1 T chopped green onions
2 T cooking oil
6-8 oz queso/velveeta/American cheese
can of Ro-Tel tomatoes and chilis
1-3 t cumin
1 t garlic
in a sauce pan, put cooking oil and gently fry green onion (and garlic if you're using fresh) on medium-high heat
when onions are softish, toss in chicken and reduce heat to medium, stir a bit so all the chicken is lightly coated with the oil and onions
dump can of tomatoes and chilis on top of chicken then spread the cheese over the top. I used sliced american cheese (the "deluxe" which I do not know why they call it that other than its listed as actual "cheese" and not "cheese food" or "cheese food product so I guess that's the luxurious version) allowing the tomato mix to steam up the cheese and soften it. Then start stirring lightly. At first it will look weird because the cheese wont' mix with the liquid from teh tomatoes but keep stirring becuase as the cheese melts, it will blend beautifully. Sprinkle the cumin on and taste it. I like a lot of cumin and some people want cilantro too. those people can lick my dollah. Just go ahead an put more cumin in. That's what makes it taste "South-of-the-border".
Eat over rice, in tortillas or with chips.
It turned out near-perfect.
2-4 cooked chicken breasts, sliced thin (not microscopic, just about 1/4" is fine)
1 T chopped green onions
2 T cooking oil
6-8 oz queso/velveeta/American cheese
can of Ro-Tel tomatoes and chilis
1-3 t cumin
1 t garlic
in a sauce pan, put cooking oil and gently fry green onion (and garlic if you're using fresh) on medium-high heat
when onions are softish, toss in chicken and reduce heat to medium, stir a bit so all the chicken is lightly coated with the oil and onions
dump can of tomatoes and chilis on top of chicken then spread the cheese over the top. I used sliced american cheese (the "deluxe" which I do not know why they call it that other than its listed as actual "cheese" and not "cheese food" or "cheese food product so I guess that's the luxurious version) allowing the tomato mix to steam up the cheese and soften it. Then start stirring lightly. At first it will look weird because the cheese wont' mix with the liquid from teh tomatoes but keep stirring becuase as the cheese melts, it will blend beautifully. Sprinkle the cumin on and taste it. I like a lot of cumin and some people want cilantro too. those people can lick my dollah. Just go ahead an put more cumin in. That's what makes it taste "South-of-the-border".
Eat over rice, in tortillas or with chips.