Description
This Mexican Chicken with Cheese Sauce recipe features tender, grilled chicken breasts coated in a bold blend of Mexican spices, topped with a rich, creamy sharp cheddar cheese sauce. Perfect for a flavorful and satisfying weeknight dinner, this dish combines smoky, spicy, and cheesy elements for a crowd-pleasing meal.
Ingredients
Scale
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Cheese Sauce:
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 cup extra sharp cheddar cheese, shredded
Instructions
- Season the Chicken: In a small bowl, mix chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper. Rub this spice blend evenly over both sides of each chicken breast, ensuring full coverage.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the seasoned chicken breasts on the grill and cook for about 6 to 8 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the grill and let it rest to retain juices.
- Prepare the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour continuously and cook until the mixture bubbles and turns light golden, about 1 to 2 minutes, to form a roux.
- Add Milk: Slowly pour in the milk while whisking constantly to prevent lumps. Heat the mixture until it becomes hot and thickens slightly, but do not let it boil.
- Melt the Cheese: Gradually add shredded sharp cheddar cheese to the thickened milk mixture, whisking continuously until smooth and fully melted.
- Season the Sauce: Stir in paprika, cayenne pepper, and salt to taste, mixing thoroughly to combine all the flavors.
- Serve: Pour the warm cheese sauce generously over the grilled chicken breasts immediately and enjoy your flavorful meal.
Notes
- Make sure to rest the grilled chicken for a few minutes after cooking to keep it juicy.
- You can adjust the amount of cayenne pepper to control the heat level in the cheese sauce.
- For a lighter version, use low-fat milk and reduced-fat cheddar cheese.
- If you don’t have a grill, a grill pan or stovetop skillet can be used to cook the chicken.
- Leftover cheese sauce can be stored in the refrigerator for up to 3 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
