HOUSTON - Here are a few recipes from H-E-B that were featured on KPRC2 News.
Green Chile Chorizo Queso
Cook Time: 30 minutes
- 8 oz Hill Country Fare Chorizo
- 16 fl oz Cookwell & Co. Green Chile Stew
- 2 lbs H-E-B Easy Melt Cheese, cubed
- In a large saucepot, add the chorizo. Cook on medium heat for 5 minutes, stirring occasionally.
- Add green chile stew to the cooked chorizo. Cook on medium-high for 2 minutes.
- Reduce heat to medium and stir in cubed Easy Melt Cheese. The queso is finished once the cheese is melted and fully combined with the other ingredients.
Chef's Notes: This can also be prepared in a slow cooker by cooking the chorizo in a sauté pan, transferring it to the slow cooker, and adding the remaining ingredients. Cook on high for 15 minutes or until the cheese is melted.
Chef's Notes: For a pop of color and flavor, add sliced scallions on top!
Grilled Columbian Chicken Tostadas
Cook Time: 30 minutes
- 1 1/2 lbs H-E-B Thin Sliced Chicken Breast
- 1 1/2 cup(s) Ximena's Columbian Salsa Criolla, divided
- 1 1/2 tbsp Adam's Reserve Latin-n-Lime Seasoning
- 8 H-E-B Red Tostada Shells
- 1 cup(s) H-E-B Mi Comida Refried Black Beans
- 1 1/2 cup(s) lettuce, shredded
- 8 oz H-E-B Mild Pico de Gallo
- 3/4 cup(s) H-E-B Mi Comida Queso Fresco Crumbles
- In sealable bag or container, combine chicken and 1/4 cup Ximena's Columbian Salsa.
- Place in fridge allowing to marinate at least 20 minutes up to overnight.
- Preheat grill to medium heat/300°F.
- Remove chicken from bag, discard any excess liquid.
- Season with Latin-n-Lime Seasoning.
- Carefully place chicken on grill, cooking 4-6 minutes per side, until internal temperature reaches 165°F.
- Remove chicken from heat, set aside. Meanwhile, heat refried black beans over medium meat in small saucepan.
- Dice chicken into bite-sized pieces, once slightly cooled.
- Spread 2 to 3 Tablespoons refried black beans on each tostada shell, top with 1/4 cup chicken, 2 tbsp additional Ximena's Columbian Salsa, 1/4 cup shredded lettuce, 2 Tablespoons H-E-B Pico de Gallo, 1/4 cup queso fresco crumbles.
Baja Shrimp Tacos
Cook Time: 10 minutes
- 1 The Real Co. Himalayan Salt Cooking Slab, heat per package
- 1 lb Red Argentine Shrimp, peeled and deveined
- 1 tbsp Adam's Reserve Ranchero Seasoning
- 1 bag H-E-B Angelhair Coleslaw
- 1/2 cup(s) Robert's Reserve Southwest Dip
- 4 oz H-E-B Mild Pico de Gallo
- 12 oz H-E-B Mild Guacamole
- 24 H-E-B White Corn Tortillas
- Preheat Himalayan Salt Slab on the grill gradually, following the instructions on the package.
- Toss shrimp with ranchero seasoning. Carefully place on a preheated salt slab. Cook 2 minutes per side, until bright pink.
- Remove from heat. Meanwhile, combine coleslaw, southwest dip, and pico de gallo.
- Assemble tacos: place 2
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