Mexican Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon chili powder
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1/2 teaspoon crushed red pepper flakes
06 -
1/2 teaspoon dried oregano
07 -
2 teaspoons paprika
08 -
1 1/2 teaspoons ground cumin
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
→ Cheese Sauce
11 -
2 tablespoons butter
12 -
2 tablespoons flour
13 -
1 cup milk
14 -
1/4 teaspoon salt
15 -
1/8 teaspoon cayenne pepper
16 -
1/4 teaspoon paprika
17 -
1 cup extra sharp cheddar cheese, shredded
# Instructions:
01 -
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper. Rub the seasoning mix evenly over both sides of the chicken breasts.
02 -
Heat a grill pan over medium-high heat. Place the seasoned chicken on the pan and cook until fully cooked, flipping once. The internal temperature should reach 165°F. Set aside.
03 -
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, until it begins to bubble slightly.
04 -
Slowly pour in the milk while whisking continuously. Keep whisking until the mixture heats through but does not boil.
05 -
Once the milk mixture is hot, gradually add the shredded cheddar cheese in small portions, stirring constantly until fully melted and smooth.
06 -
Stir in paprika and cayenne pepper, then season with salt if needed. Remove from heat.
07 -
Pour the hot cheese sauce over the grilled chicken and serve immediately. Pairs well with rice or tortilla chips.
# Notes:
01 -
This dish pairs perfectly with Mexican rice or can be enjoyed on its own.
02 -
The cheese sauce can also be used as a dip for tortilla chips.