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This Mexican chicken with cheese sauce brings together juicy spiced chicken and a velvety queso that drapes every bite. It is a recipe I reach for whenever friends come over and want something bold but comforting. The smoky heat and creamy finish hit all the right notes for both kids and adults.
Every time I make this one even picky eaters clean their plates. The cheese sauce took me a few tries to get perfectly silky so now I never skip whisking slowly and using a block of sharp cheddar.
Ingredients
- Boneless skinless chicken breasts: The perfect canvas for absorbing all the spice rub
- Chili powder: Adds warmth and color Pick a fresh one for the fullest flavor
- Garlic powder: Lends a mellow savory kick
- Onion powder: Rounds out the profile so the seasoning is multidimensional
- Crushed red pepper flakes: Bring gentle heat and a hint of smokiness
- Dried oregano: Offers that classic herbal note Look for bright green leaves
- Paprika: Gives color and smoky depth Reach for smoked Spanish if possible
- Ground cumin: Essential earthiness and true Mexican aroma
- Salt and black pepper: Enhances and sharpens all the spices Go for flaky kosher salt
- Butter: Forms the roux for a creamy smooth base
- All purpose flour: Thickens the sauce to lusciousness Use unbleached for pure taste
- Whole milk: Keeps the sauce extra creamy Go for full fat here
- Extra sharp cheddar cheese: Melts into the boldest sauce Choose a block and shred yourself for the best melt
- Cayenne pepper: Lifts the cheese with just a tick of spicy heat
- Paprika: More for a finishing pop and a boost of color
- Salt: For a final balance in the sauce
Instructions
- Prepare the Spice Rub:
- Mix chili powder garlic powder onion powder red pepper flakes oregano paprika cumin salt and pepper in a small bowl. Pat chicken dry then coat both sides thoroughly pressing spices to adhere. This maximizes flavor in every bite.
- Grill the Chicken:
- Preheat your grill or grill pan to medium high. Cook chicken breasts about eight minutes per side turning once until juices run clear and internal temperature is one hundred sixty five F. Let the cooked chicken rest for at least five minutes to keep it juicy.
- Make the Cheese Sauce:
- Melt butter in a medium saucepan over medium heat. Whisk in flour and stir constantly until the flour blends in and becomes fragrant and just bubbling without browning. This creates a silky roux base.
- Add the Milk:
- Slowly pour in whole milk whisking steadily. Do not rush this step. Whisk until the sauce thickens just enough to coat the back of a spoon. Avoid letting it boil or the texture will suffer.
- Finish with Cheese:
- Lower the heat. Add shredded cheddar little by little whisking constantly so each handful melts fully before adding more. When sauce is cheese smooth and stretchy gently whisk in cayenne paprika and a small pinch of salt. Taste and adjust as needed.
- Plate and Serve:
- Slice the chicken on a bias for a pretty presentation. Arrange on plates drizzle generously with the hot cheese sauce and serve immediately. I like fresh cilantro or chopped scallions on top for color and fresh snap.
My family always argues over who gets the cheesiest piece which has become a running joke at the table.
Storage Tips
Store leftover chicken and cheese sauce in separate airtight containers in the fridge for up to three days. To reheat gently warm the cheese sauce over low heat whisking with a splash of milk so it returns to its smooth texture. Cold chicken can be sliced for wraps or chopped into salads.
Ingredient Substitutions
You can swap boneless thighs for juicy dark meat. Monterey Jack cheese works in place of cheddar for a milder finish. If you want more veggies try sautéed bell peppers on the side or even fold spinach into the cheese sauce right before serving.
Serving Suggestions
Serve hot chicken and cheese sauce over fluffy white rice tortilla chips or roasted sweet potatoes. It also pairs beautifully with tangy red cabbage slaw a quick avocado salsa or pickled onions for brightness.
Cultural Context
This dish is an American spin on Tex Mex flavors blending classic Mexican spices with classic American cheese sauce tradition. It takes inspiration from chile con queso and grilled pollo asado to create a familiar crowd pleaser you might find at family gatherings in the American Southwest.
Seasonal Adaptations
Grill outdoors in summer for smoky char. Substitute roasted winter squash for chicken in fall. Add charred corn or diced jalapenos for a summery burst.
Success Stories
One reader told me she made this for her new neighbors and it broke the ice beautifully. Another friend doubles the cheese sauce for drizzling over nachos during game days and it always disappears fast.
Freezer Meal Conversion
You can freeze grilled chicken slices for up to three months. Thaw and warm in a skillet for best texture. The cheese sauce is best made fresh but can be frozen and reblended over gentle heat with added milk if you need to make ahead for a party spread.
This recipe brings family and friends together every time. Serve it fresh and enjoy the smiles around your table!
Recipe FAQs
- → How do I prevent the chicken from drying out while grilling?
Let the chicken rest after grilling and avoid overcooking—it should be juicy when the internal temperature reaches 165°F.
- → Can I make the cheese sauce ahead of time?
Yes, prepare the sauce in advance and reheat gently over low heat, stirring to maintain smoothness.
- → What cheese works best for the sauce?
Extra sharp cheddar provides robust flavor, but you may use Monterey Jack, Colby, or a blend for variation.
- → What sides pair well with this dish?
Enjoy with rice, warm tortillas, or a crisp salad to complement the bold flavors and creamy sauce.
- → Can I bake the chicken instead of grilling?
Yes, season and bake at 400°F until cooked through; the flavor will still be delicious and tender.