- 1 lb crappie fillets
- 6 strips bacon
- 1 medium onion, cut into rings
- olive oil
- 2 cups instant rice
- 1¾ cups chicken broth
- 1 15oz can white queso blanco
- 1 10oz can Rotel (mild, hot, or fire roasted)
- 1 ¼ cup shredded cheddar cheese
- 4 tbsp Parmesan cheese
- salt and pepper
Preheat oven to 400°F.
In a 2-quart saucepan, bring the queso and chicken broth to a boil over medium-high heat. Once boiling, stir in the rice, Rotel, and ¼ cup of shredded cheese. Cover the pan and remove from heat. Let stand about 5-8 minutes, until rice is cooked and most of the liquid is absorbed.
Once the rice is off the heat, go ahead and grease a 9×13 baking pan with olive oil.
Coat crappie fillets lightly in olive oil and salt and pepper to taste.
Spread the rice over the bottom of the pan and lay the crappie fillets on the rice. Cover fillets with strips of bacon. Place onion rings on top of bacon.
Bake covered for 30 minutes, or until bacon is done.
Remover dish, top with remaining shredded cheddar and Parmesan cheese and bake, uncovered, about 4 more minutes or until cheese is melted.