46 quesno recipes

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Creamy Southwestern corn chowder with potatoes, picante sauce, salsa con queso, and half-and-half. Thick, cheesy, and packed with smoky Southwest spice.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

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Speedy fried beans, pre-cooked rotisserie chicken and bagged coleslaw make this a speedy weeknight main dish a welcome change.

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Make your own home-made tortilla chips for much better flavor and a whole lot less salt. These tortilla chips are flavored with lime and chili powder perfect for a salsa or Chile con queso dip.

Roasted poblano peppers stuffed with shrimp, rice, corn, queso fresco, and three cheeses, then breaded and baked golden. A Mexican-inspired stuffed pepper that's hearty, cheesy, and loaded with flavor.

Mexican cheese dip made in the microwave with cheddar, jalapenos, garlic, tomatoes, and a quick roux for thickness. A from-scratch queso dip ready in about 10 minutes, no Velveeta needed.

3-ingredient Velveeta salsa dip made in the slow cooker with picante sauce and fresh cilantro. The crowd-pleasing game day queso that never fails.

Classic Rotel cheese dip with just 2 ingredients: processed cheddar and a can of Rotel tomatoes with chiles. The ultimate game day queso ready in 15 minutes flat.

A creamy, from-scratch queso dip with sautéed onions, chopped jalapeños, and tomatoes melted into smooth cream cheese and half-and-half. Ready in 30 minutes. Grab the tortilla chips.

Rotel dip melts a pound of processed cheese with Rotel tomatoes, canned chili, and browned sausage into the ultimate game-day queso. Four ingredients, one pot, ready in 20 minutes and scoopable with corn chips until the bowl is empty.

Mexican pasta casserole with chicken, jalapeno, olives, and Monterey Jack cheese in a cumin-chili tomato sauce baked with rigatoni. A spicy, cheesy one-dish dinner.