Mexican Chicken Cheese (Print Version)
# Ingredients:
→ For Chicken
01 -
1½ pounds of chicken breasts, thinly sliced, skinless, and boneless (about 6 pieces)
02 -
1 ½ teaspoons of ground cumin
03 -
1 teaspoon of garlic powder
04 -
1 ½ teaspoons of paprika
05 -
1 teaspoon of onion powder
06 -
1 teaspoon of chili powder
07 -
½ teaspoon of red pepper flakes, crushed
08 -
¼ teaspoon each of salt and black pepper
09 -
A small amount of olive oil
10 -
½ teaspoon dried oregano
→ For Cheese Sauce
11 -
2 tablespoons of butter
12 -
2 tablespoons of regular flour
13 -
1 cup of milk
14 -
¼ teaspoon of salt
15 -
1 cup of freshly shredded extra-sharp cheddar cheese
16 -
¼ teaspoon of paprika
17 -
⅛ teaspoon of cayenne pepper
→ Garnish
18 -
Optional: Chopped fresh parsley or cilantro
# Instructions:
01 -
Turn your oven to 425° to preheat. Line a big baking tray with parchment paper or foil.
02 -
In a small bowl, throw together all the seasonings for the chicken. Set the breasts on your prepared tray. Pour a bit of olive oil on each piece and rub it all over, front and back. Then take your seasoning mix and coat the chicken on both sides, rubbing it in thoroughly.
03 -
Pop the chicken into the preheated oven and let it bake for about 15-18 minutes, or until the internal temperature gets to 165°.
04 -
While the chicken is baking, begin working on the sauce. Melt the butter in a small saucepan over medium heat. Once it’s melted, whisk in the flour until there are no lumps.
05 -
Gradually pour in the milk as you keep whisking until it’s smooth. Toss in the cheddar cheese, paprika, and cayenne. Keep whisking until everything blends together nicely.
06 -
Lay the cooked chicken over your favorite grain, pour the cheese sauce on top, and finish with fresh parsley, if you'd like.
# Notes:
01 -
Use freshly shredded cheese to get the best melt.
02 -
Adjust the heat level to suit your tastebuds.
03 -
You can serve this chicken with any grain you like!