Spicy Bacon And Spinach Baked Queso Recipes

Steps:

• Preheat oven to 400°F. Spray 8x8-inch baking dish with cooking spray; set aside. Combine spinach and garlic powder in small microwave-safe bowl. Microwave on HIGH 1 minute or until warm.
• Layer half of Velveeta in bottom of dish. Top with seasoned spinach, half of drained tomatoes and bacon bits. Sprinkle with remaining Velveeta and drained tomatoes.
• Cover; bake 20 minutes or until Velveeta melts. Serve with pita chips or assorted vegetables, if desired.

Steps:

• In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.

Steps:

• Heat greased grill to medium-high heat.
• Mix meat, spinach, bacon, garlic powder and 2 Tbsp. tomatoes just until blended; shape into 8 balls.
• Cut 1/2 lb. VELVEETA into 16 cubes. Press 2 VELVEETA cubes into center of each meatball; flatten to 1/2-inch-thick patty.
• Grill 5 to 6 min. on each side or until done (160ºF). Meanwhile, cut remaining VELVEETA into 1/2-inch cubes; place in medium microwaveable bowl. Add remaining tomatoes; stir. Microwave on HIGH 3 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 2 min.
• Place burgers on bottom halves of buns. Drizzle with half the VELVEETA sauce; cover with tops of buns. Cool remaining VELVEETA sauce, then refrigerate for another use. (See tip.)

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.