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Mexican Chicken with Cheese Sauce
Ingredients:
For the Chicken:
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
For the 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
Directions:
Prepare the Chicken:
In a small bowl, mix the chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper.
Season both sides of the chicken breasts generously with the spice mixture.
Grill the Chicken:
Heat a grill pan over medium-high heat. Grill the chicken breasts until fully cooked, with an internal temperature of 165°F (74°C). Set the chicken aside.
Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook until the mixture begins to bubble slightly, about 1-2 minutes.
Slowly add the milk, whisking constantly to avoid lumps, and heat until the mixture is hot (but not boiling).
Gradually whisk in the shredded cheddar cheese in small amounts until fully melted and smooth.
Stir in the paprika and cayenne pepper, and season with additional salt if needed. Remove from heat.
Serve:
Drizzle the hot cheese sauce generously over the grilled chicken breasts. Serve immediately.
Notes:
For an extra kick, increase the amount of cayenne pepper in the cheese sauce.
Pair with rice, beans, or a side salad for a complete meal.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 400 kcal | Servings: 4 servings
