MEXICAN CHICKEN WITH CHEESE SAUCE

 Some chicken recipes are boring and bland, which is why you hear so many people complain, “I’m so tired of chicken.” However, this recipe is none of that!

This chicken has a dry rub that is totally customizable when it comes to heat. You can up the spice level to suit your personal tastes. This works well in our home, because I will rub mine down first, and then add a little extra crushed red pepper flakes, for Zack and the girls.

INGREDIENTS

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

¼ teaspoon pepper

CHEESE SAUCE

2 tablespoons flour

2 tablespoons butter

1 cup milk

¼ teaspoon salt

⅛ teaspoon cayenne pepper

¼ teaspoon paprika

1 cup extra sharp cheddar cheese shredded, do not use the bags!

INSTRUCTIONS

::CHICKEN:

Mix together your seasonings and season both sides of the chicken breasts well.

Heat a grill pan over medium to high heat, and grill your chicken until done. (int temp 165 deg f)

Set aside.

::CHEESE SAUCE:

In a medium sized sauce pot, melt your butter over medium heat.

Whisk in your flour and cook until it begins to just bubble around the edges.

Add in the milk, slowly, whisking to combine as you go.

Continue to whisk until your mix as heated through.

You'll want to check the temp (I use my finger). You want it to be hot enough to melt the cheese, but not boiling.

When the mix is hot, start whisking in your cheese in small amounts at a time until all of the cheese has been mixed in.

Once the cheese is melted, stir in your paprika and cayenne pepper. Season with salt if needed. Serve hot over the chicken.

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