Another fast weeknight dinner. This kids needed two metal cans for a project at school so I headed to the pantry looking for inspiration. There aren’t a lot of ingredients here, but there is a lot of flavor.
- Oil for the pan
- Green bell pepper
- Rotisserie chicken (or any other cooked chicken)
- Diced tomatoes
- Rotel diced tomatoes with chilies
- Taco spice
- Mexican blend cheese
- Queso fresco
Dice and saute the pepper.
Cut chicken into bite-sized pieces and add it to the peppers.
Add the tomatoes and taco spice.
Crumble and incorporate the whole package of queso fresco. This inexpensive cheese adds an interesting texture and flavor that makes the stew very satisfying in a sensory way while adding necessary fat grams.
Mexican blend cheese makes this creamy like nacho cheese sauce!
A few more minutes on the stove and everything is blended, melted and incorporated. This pan divided into six generous portions and reheated easily for leftovers the next day.
