Description
A flavorful Mexican Chicken recipe featuring grilled chicken breasts seasoned with a robust blend of spices and topped with a creamy, spicy sharp cheddar cheese sauce. Perfect for a quick and satisfying meal ready in just 35 minutes.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cheese Sauce
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1 cup extra sharp cheddar cheese, shredded
Instructions
- Season the Chicken: In a small bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper. Rub this spice mixture evenly onto both sides of the chicken breasts to coat thoroughly.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the seasoned chicken breasts until fully cooked, reaching an internal temperature of 165°F (74°C), about 6–8 minutes per side depending on thickness. Once done, remove from the grill and set aside to rest.
- Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture starts to bubble slightly and turns a light golden color, about 1-2 minutes.
- Add Milk: Gradually pour in the milk while whisking continuously to avoid lumps. Continue to heat the mixture until it is hot but not boiling and has thickened slightly.
- Melt the Cheese: Slowly add the shredded sharp cheddar cheese to the saucepan, whisking continuously until the cheese is completely melted and the sauce is smooth.
- Season the Sauce: Stir in the paprika, cayenne pepper, and salt to taste. Mix well to combine all flavors evenly.
- Serve: Pour the warm cheese sauce over the grilled chicken breasts and serve immediately.
Notes
- Ensure chicken is cooked to the safe internal temperature of 165°F (74°C) to avoid undercooking.
- For a spicier sauce, increase the cayenne pepper or crushed red pepper flakes according to your heat preference.
- Rest the chicken for a few minutes after grilling to retain its juices and improve tenderness.
- You can substitute the sharp cheddar cheese with a Mexican blend cheese for a different flavor profile.
- If a grill is unavailable, the chicken breasts can be cooked under a broiler or on a stovetop grill pan.
