Mexican Chicken with Cheese Sauce (Print View)
Spiced grilled chicken served with rich, sharp cheddar cheese sauce for a vibrant, flavorful meal.
# What You'll Need:
→ 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 all-purpose flour
12 -
2 tablespoons unsalted butter
13 -
1 cup whole milk
14 -
1/4 teaspoon salt
15 -
1/8 teaspoon cayenne pepper
16 -
1/4 teaspoon paprika
17 -
1 cup extra sharp cheddar cheese, freshly shredded
# Directions:
01 -
In a small bowl, combine 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 blend.
02 -
Preheat a grill pan over medium-high heat. Place the seasoned chicken breasts on the pan and cook until they reach an internal temperature of 165°F, approximately 6–7 minutes per side, depending on thickness. Set aside and keep warm.
03 -
In a medium saucepan over medium heat, melt the butter until foaming subsides. Whisk in the flour and cook for 1–2 minutes until the mixture is just beginning to bubble, forming a roux.
04 -
Gradually pour in the milk while whisking constantly to create a smooth sauce. Continue whisking until the mixture is heated through, avoiding boiling.
05 -
When the sauce is hot but not boiling, add the shredded cheddar cheese in small amounts, whisking each addition until fully melted. Stir in paprika, cayenne pepper, and salt. Adjust seasoning as needed.
06 -
Spoon the hot cheese sauce generously over the grilled chicken breasts and serve immediately.
# Notes:
01 -
For best results, shred your own cheddar cheese to ensure a smooth sauce texture.