Mexican Chicken with Creamy Cheese Sauce (Print version)
Juicy spice-rubbed chicken finished with a smooth cheddar-jack cheese sauce, bright cilantro, and lime.
# Ingredients:
For the chicken
01 -
2 lb (900 g) boneless skinless chicken breasts, sliced into 4 even cutlets
02 -
1 tablespoon olive oil
03 -
1 1/2 teaspoons chili powder
04 -
1 teaspoon ground cumin
05 -
1 teaspoon smoked paprika
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
1/8 teaspoon cayenne pepper, optional
For the creamy cheese sauce
11 -
2 tablespoons unsalted butter
12 -
2 tablespoons all-purpose flour
13 -
1 1/4 cups (300 ml) whole milk, warmed
14 -
1 cup (115 g) freshly grated sharp cheddar cheese
15 -
1/2 cup (55 g) freshly grated Monterey Jack cheese
16 -
1 tablespoon finely minced jalapeno, optional
17 -
1/4 teaspoon smoked paprika
18 -
1/4 teaspoon kosher salt, plus more to taste
For serving
19 -
2 tablespoons chopped fresh cilantro
20 -
1 lime, cut into wedges
21 -
Cooked rice or warm tortillas, optional
# Instructions:
01 -
Pat the chicken cutlets dry. Rub with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using.
02 -
Heat a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until browned and the thickest part reaches 165 F.
03 -
Transfer the chicken to a plate and rest for 5 minutes before slicing. Keep any pan juices for spooning over the finished plate.
04 -
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, until lightly bubbly.
05 -
Slowly whisk in the warm milk. Simmer gently for 2-3 minutes until the sauce coats the back of a spoon.
06 -
Lower the heat. Add cheddar and Monterey Jack in small handfuls, whisking until smooth after each addition. Stir in jalapeno, smoked paprika, and salt.
07 -
Slice the rested chicken and spoon the creamy cheese sauce over the top. Finish with cilantro and lime. Serve with rice or warm tortillas if desired.
# Good to know:
01 -
Use freshly grated cheese for the smoothest sauce.
02 -
Chicken is done when the thickest part reaches 165 F.
03 -
Serve the sauce right away while it is warm and pourable.