Pollo Con Queso Chicken Cheese (Print View)
Chicken in spicy, creamy queso sauce featuring green chiles and two melting cheeses.
# What You'll Need:
→ Chicken Preparation
01 -
1 to 2 tablespoons olive oil
02 -
1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized cubes
03 -
1 teaspoon chili powder
04 -
1 teaspoon paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon dried oregano
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon ground black pepper
→ Queso Sauce
11 -
1 can (4 ounces) mild diced green chiles
12 -
1/4 cup heavy cream, plus more as needed for thinning
13 -
2 ounces cream cheese, softened
14 -
1 1/2 cups shredded pepper jack cheese
15 -
1/2 cup shredded white American cheese
# Directions:
01 -
Combine chili powder, paprika, garlic powder, onion powder, cumin, oregano, salt, and black pepper in a small bowl. Set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add chicken cubes and sprinkle with the blended seasonings. Toss to coat evenly. Brown the chicken, cooking 3–4 minutes per side until fully cooked and no longer pink. Remove chicken from skillet and set aside.
03 -
Reduce heat to low. Add mild green chiles, cream cheese, and heavy cream to the skillet. Stir to combine. Gradually add shredded pepper jack and white American cheese, about 1/2 cup at a time, stirring constantly until cheese is melted and sauce is smooth. Add additional heavy cream as needed to achieve desired consistency.
04 -
Return cooked chicken to the skillet and toss to coat with queso. Serve immediately while hot.
# Notes:
01 -
Adding heavy cream gradually allows you to control the thickness of the queso. Serve over low heat to prevent cheese from separating.