#quesodip

¡A ponerse las pilas!🧡

Busqué platos de desayuno🍽 que me inspiraran y me salieron unos cachitos🥐 (croissants) con yogurt, queso 🧀y frutas🍓.

Pues no sé, a veces me funciona hornear pan🍞 o galletas🍪, me gusta amasar para despejar mi mente 🙂.

A delicious and gluten-free twist on classic taco rice, cooked in a skillet and topped with cheesy queso dip. It's a quick and flavorful weeknight dinner option.

Ingredients: 1 lb ground beef or ground turkey. 1 cup gluten-free long-grain white rice. 1 can 15 oz gluten-free black beans, drained and rinsed. 1 can 15 oz gluten-free diced tomatoes. 1 cup gluten-free beef or vegetable broth. 2 tsp gluten-free taco seasoning. 1 cup shredded gluten-free cheddar cheese. 1/2 cup gluten-free queso dip. 1/2 cup diced green onions. 1/4 cup chopped fresh cilantro. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spoon as it cooks. Stir in the gluten-free taco seasoning and cook for another 2 minutes. Add the gluten-free rice, black beans, diced tomatoes with juice, and gluten-free broth to the skillet. Season with salt and pepper to taste. Stir everything together, then bring the mixture to a boil. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes or until the rice is tender and most of the liquid is absorbed. Stir occasionally. Once the rice is cooked, sprinkle the shredded gluten-free cheddar cheese on top. Cover the skillet again and let it melt for 2-3 minutes, or until the cheese is melted and bubbly. Drizzle the gluten-free queso dip over the melted cheese. Garnish with diced green onions and chopped fresh cilantro. Serve hot and enjoy your gluten-free skillet taco rice with queso!

Prep Time: 10 minutes

Cook Time: 30 minutes

Made at home, this Queso Dip is smooth, cheesy, and full of flavor. It's great for parties, game nights, or any time you need a snack that everyone will enjoy.

Ingredients: 1 cup shredded cheddar cheese. 1/2 cup shredded mozzarella cheese. 1/4 cup diced tomatoes. 1/4 cup diced green chilies. 1/4 cup milk. 1 tablespoon butter. 1 tablespoon all-purpose flour. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly browned. Gradually whisk in milk until smooth. Add cheddar and mozzarella cheese, stirring until melted and smooth. Stir in diced tomatoes, green chilies, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes until heated through and well combined. Serve hot with tortilla chips or vegetables for dipping.

Prep Time: 10 minutes

Cook Time: 10 minutes

Because they are so flavorful, these Green Chili Chicken Tacos are great for a quick and tasty meal. The homemade queso dip goes well with the spicy chicken filling because it is creamy and cheesy. It's a tasty Tex-Mex treat that will make you crave tacos!

Ingredients: 2 cups cooked shredded chicken. 1 cup diced green chilies. 1/2 cup diced onion. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/2 cup sour cream. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 small flour tortillas. 1/4 cup olive oil. 1 cup grated Monterey Jack cheese. 1/4 cup milk. 1/4 cup diced tomatoes. 1/4 cup diced green onions. 1/4 cup chopped jalapeos. 1/4 teaspoon chili powder.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the diced onions and cook them until they turn clear. Add the chopped red and green bell peppers and stir them in. Cook for a few minutes until the peppers get soft. Ground cumin, garlic powder, onion powder, salt, and pepper should all be added. Toss the chicken with the spices and cook until it's hot all the way through. Add sour cream and diced green chilies and mix them in. Cook for another two to three minutes, until everything is heated through and well mixed. To make the flour tortillas soft, heat them in a dry skillet or the microwave. On each tortilla, put a small amount of the chicken mixture. Mix in the chopped cilantro and cheddar cheese shreds. Over low heat, mix Monterey Jack cheese and milk in a different saucepan. It's ready when the cheese melts and the mixture is smooth and creamy. You can serve the queso dip on the side or pour it over the tacos. Add diced tomatoes, green onions, chopped jalapeos, and a pinch of chili powder to the top of the tacos. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes