Mexican Chicken Cheese Sauce (Print Version)
Grilled chicken blended with vibrant spices, finished with a creamy cheddar cheese sauce.
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon chili powder
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1/2 teaspoon crushed red pepper flakes
06 -
1 teaspoon dried oregano
07 -
1 teaspoon paprika
08 -
1 teaspoon ground cumin
09 -
Salt, to taste
10 -
Black pepper, to taste
→ For the Cheese Sauce
11 -
2 tablespoons butter
12 -
2 tablespoons all-purpose flour
13 -
2 cups whole milk
14 -
2 cups extra sharp cheddar cheese, shredded
15 -
1/4 teaspoon cayenne pepper
16 -
1/2 teaspoon paprika
17 -
Salt, to taste
# Steps:
01 -
In a mixing bowl, blend chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and black pepper. Evenly coat both sides of each chicken breast with the spice mixture.
02 -
Preheat grill or grill pan to medium-high heat. Place seasoned chicken breasts on the grill and cook for 6 to 8 minutes per side, or until a food thermometer inserted in the thickest part registers 165°F. Remove from heat and allow to rest for several minutes before slicing.
03 -
In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until the mixture is bubbly and fragrant. Slowly incorporate whole milk, whisking constantly to avoid lumps. Continue to cook and stir gently until the sauce thickens slightly without reaching a boil.
04 -
Reduce heat to low. Gradually whisk in shredded cheddar cheese until fully melted and velvety. Stir in cayenne pepper, paprika, and salt to taste, ensuring a smooth, homogenous sauce.
05 -
Slice the grilled chicken breasts. Arrange on serving plates and generously pour warm cheese sauce over the chicken. Serve immediately while hot.
# Notes:
01 -
For optimal flavor, allow the seasoned chicken to rest at room temperature for 10 minutes prior to grilling.