Place boneless chicken breasts in the crockpot. Sprinkle fajita seasoning over the chicken. Add chopped onion, bell pepper, Rotel diced tomatoes and green chiles, chili powder, …
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Add shredded cheese over the top, cover the skillet and lower the temperature to low and cook for another 3 to 4 minutes to allow the. cheese to melt and the ingredients to fully get hot. Dish …
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It's a Copycat Torchy's Queso dip recipe and it is straight from heaven! Mix together over medium flame until melted and hot. Stir continuously. Top with guacamole, cilantro, crumbled or shredded queso fresco and Torchy's Diablo sauce.
Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low. If the queso is too thick, thin with additional water.
Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low. If the queso is too thick, thin with additional water. Keep the queso warm in a slow cooker on low.
Drain the grease. Add the taco seasoning and cream cheese to the beef mixture and stir well over low heat until the beef is coated in the seasoning and the cream cheese has fully melted. Add the remaining ingredients to the pot and cook, stirring occasionally, for 15 minutes. Serve hot with shredded cheddar, avocado, and lime wedges, if desired.