Mexi-Cali Chicken Fiesta Recipe: Chicken & Vegetables in a Creamy Queso Cheese Sauce by Melissa Vickers
A local Mexican restaurant served a chicken and vegetable dish that we loved. Sadly, the restaurant didn’t survive the pandemic, but I figured out a pretty close version of the chicken recipe that uses a California raw veggie mix (carrots, broccoli, cauliflower) and off-the-shelf queso cheese dip.
Cuisine: Mexican / American
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Total Time: 40 to 45 minutes
- 1 bag (32 ounces) fresh California vegetables (carrots, broccoli, cauliflower), cut into bite-sized pieces
- 8 ounces small mushrooms, cut into bite-sized pieces
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 tablespoons olive oil (divided)
- 3 - 4 chicken breasts (about 2 1/2 pounds), cut into 1-inch pieces
- 1 container queso dip (mild or hot)
- 1 small can (4 ounces) chopped green chilies (mild or hot), optional
Here’s how to make it:
- Put the vegetables and mushrooms into a bowl. Toss with the garlic powder, onion powder and 3 tablespoons of olive oil. Spread out in a single layer on two foil-lined baking sheets. Bake in a preheated 400-degree F oven for about 15 to 20 minutes or until carrots are softening and the broccoli is beginning to brown.
- Heat 1 tablespoon olive oil in large skillet at medium-high temperature until hot but not smoking. Sauté chicken until browned and mostly done, about 15 minutes. (Tip: Use a turkey baster to get rid of excess moisture to help the chicken brown more quickly.)
- Add the vegetables to the skillet with the chicken. Pour in queso dip. Add chilies, is using. Cook over medium heat until everything is warm and the cheese is well mixed. Serve over rice.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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