Pollo Con Queso Chicken Cheese

Creamy cheesy comforting pollo con queso nails two cravings at once when you want something hearty but also crave that Tex Mex flavor bomb This is my go to meal for lazy weeknights or casual get togethers Every time I serve it someone asks for the recipe and it disappears in minutes

The first time I made this was for a big family football night and even my picky eater nephew could not stop eating it This dish is one of those rare finds that everyone will pile their plates with

Ingredients

• Chicken breast: fresh and firm makes the juiciest bites try to select pieces that look pink and have little visible fat
• Olive oil: pick a good extra virgin kind for nice flavor and a healthy heart
• Chili powder: standard or Mexican blends boost taste go for a vibrant red color
• Paprika: for richness any type but smoked adds even more depth
• Garlic powder: opt for granulated for even mixing
• Onion powder: fresher powders smell sweet and lively
• Cumin: always check for a fragrant earthy smell
• Oregano: picks up herbal notes choose dried leaves for best flavor
• Salt and pepper: essential for bringing out all the other tastes use kosher salt and fresh cracked pepper if possible
• Green chiles: canned mild versions add a mellow heat if you want bolder use fire roasted
• Heavy cream: makes everything lush pick full fat for richness
• Cream cheese: needs to be soft for best melting
• Shredded pepper jack cheese: the more freshly shredded the better for smooth melting
• White American cheese: classic for ultra creamy queso get it from the deli section if you can

Instructions

Combine the Spices:

Gather all your dried spices in a bowl Mix thoroughly using a fork to make sure every scoop of seasoning will be even This step makes things move quickly when you are ready for the skillet

Sear the Chicken:

Heat your olive oil in a large heavy skillet over medium heat Watch for a shimmer but do not let it smoke Once hot add the bite sized chicken and immediately sprinkle the spice mix over the top Toss so every piece is well coated Let the chicken cook undisturbed for about three to four minutes then stir and flip Let sit again until fully golden and just cooked through

Remove and Set Aside:

Once chicken pieces are golden and cooked to the center scoop them out of the skillet and place on a plate Keep covered with foil to stay warm

Make the Queso:

Turn the heat to low in the same skillet Spoon in the green chiles then add softened cream cheese and a splash of heavy cream Start stirring as the cream cheese melts Gradually sprinkle in the shredded pepper jack and then add white American cheese about half a cup at a time After each addition stir in big slow circles until everything is smoothly melted This slow process is what keeps your queso velvety

Adjust the Consistency:

If your queso seems too thick drizzle in more heavy cream Use a whisk for super smoothness Stop when it is luscious and coats a spoon without clumping

Combine Chicken and Queso:

Finally return the chicken to your queso flooded skillet Toss everything together until each bite is coated with the cheese Serve it immediately so the sauce is still gooey and stretchy

I remember standing at the stove with my sister dipping tortilla chips right into the skillet and giggling as the cheese stretched in ribbons Nothing brings people together quite like cheese

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days A quick reheat in a skillet with a splash of cream loosens the sauce and revives the texture If you plan to freeze let the mixture cool completely and portion into shallow containers Thaw overnight and gently reheat with extra cream

Ingredient Substitutions

Feel free to swap shredded rotisserie chicken if you are short on time Monterey jack or cheddar can stand in for pepper jack if you want a milder flavor When white American cheese is hard to find try cream cheese plus a bit of mozzarella

Serving Suggestions

Pile it high over cauliflower rice or roasted broccoli for a keto meal Serve with low carb tortillas or crisp vegetables for dipping It is also outrageously good spooned over a bed of nachos for a not so keto splurge

Cultural Context

Pollo con queso is inspired by the Tex Mex tradition of combining smoky spicy chicken with the classic American love for cheese sauce Everyone has their tweak but the joy is the same mellow heat stretchy cheese and big skillet flavor perfect for sharing with family and friends

Seasonal Adaptations

Add in fresh summer corn cut off the cob for a sweet pop of flavor Substitute smoked paprika if you want a wintery campfire note Try stirring in gently wilted spinach or kale for winter greens that blend seamlessly into the sauce

Success Stories

A friend once brought this to a work potluck worried it would be too rich but people raved and not a bite was left Kids love it in quesadilla form Family members beg for it when the weather is chilly It is comfort food guaranteed to impress

Freezer Meal Conversion

Double the recipe and freeze half for later The cheese sauce may seem thicker after thawing but a splash of cream brings it right back to creamy Best to freeze in individual portions for fast grab and go lunches

Pollo con queso blends hearty comfort and festive flavor Make it for your next gathering and watch it disappear with smiles all around

Recipe Q&A

→ What type of chicken works best?

Boneless, skinless chicken breast cut into cubes cooks quickly and stays tender for this dish.

→ Can I substitute cheeses?

Pepper jack and white American melt smoothly, but Monterey jack and cheddar also work with similar results.

→ How spicy is the dish?

It has a mild kick from chili powder and green chiles. For less heat, use mild cheese and skip extra chiles.

→ Is this dish keto-friendly?

Yes, it uses low-carb ingredients like heavy cream and cheese, making it suitable for keto diets.

→ What sides pair well?

Serve with sautéed vegetables, cauliflower rice, or low-carb tortillas for a satisfying meal.

→ Can I prepare in advance?

Yes, cook chicken and queso in advance, then reheat gently on the stove before serving.