Tell Me A Story: RECIPES: CROCK POT FIESTA CHICKEN and QUESO BLANCO SPINACH DIP

Mary Marcia
America's STORYTELLER
Telling Untold Stories in Photographs, Prose and Public Speaking

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RECIPES

Crock Pot Fiesta Chicken

and

Queso Blanco Spinach Dip

My daughter, Kristin, posted a recipe for chicken cooked in a crock pot/slow cooker on her facebook page.

I made Kristin's chicken recipe. It's delicious, and I named it Crock Pot Fiesta Chicken. Trust me, it tastes a lot better than it looks in my photographs.

Crock Pot Fiesta Chicken

4 Chicken Breasts
1 Packet Fiesta Ranch Mix
1 Can Black Beans
1 Can Rotel
1 Can Corn (Do not drain)
1 Block Cream Cheese
Cilantro

Sprinkle packet of Fiesta Ranch Mix on raw chicken breasts.
Add all ingredients to crock pot/slow cooker.
Cook for 4 to 6 hours on low.
Eat over rice or with tortillas.
Garnish with cilantro.

Mother's Day, my daughters, Faith and Sarah and I enjoyed a delicious dip made with white cheese and spinach with our meal at Chili's restaurant.

I tried to recreate the white cheese dip to go along with the chicken dish. I named it Queso Blanco Spinach Dip. Don't tell your children it has spinach in it, and they will love it.

P.S. I love cheese, but until today, I never knew there was such a product as Velveeta's Queso Blanco.

Queso Blanco Spinach Dip

1 Pound (16 ounces) Queso Blanco Velveeta (cut in cubes)
2-3 Tablespoons Spinach from a can (drained)
1 Can Rotel (diced tomatoes)
1 Can Corn (drained)
Fresh Cilantro

Mix together in a saucepan until cheese is melted.
Garnish with cilantro.
Serve with tortilla chips

After the girls and I made up our own recipe....I noticed there is a recipe on the side of the Velveeta box for Velveeta Queso Blanco Spinach & Artichoke Dip. (The dip at Chili's restaurant also had artichokes in it, but my girls liked it better without the artichokes.)

Here's the recipe on the side of the box:

Velveeta Queso Blanco Spinach & Artichoke Dip

1 Pound (16 ounces) Queso Blanco Velveeta (cut in 1/2 inch cubes)
1 Package (10 ounce) frozen chopped Spinach (thawed and well drained)
1 Can (14 ounce) artichoke hearts (drained and chopped)
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
Fresh Cilantro

Combine ingredients in microwavable bowl.
Microwave on HIGH 5 minutes (Stir after 3 minutes) or until Velveeta is completely melted and mixture is well blended.
Garnish with cilantro.
Serve with tortilla chips.