Mexican-Spiced Grilled Chicken Recipe With Creamy Cheese Sauce by Donna John

Poultry Grilling Dinner
a year ago

Mexican-Spiced Grilled Chicken Recipe With Creamy Cheese Sauce

After tasting my Mexican-spiced grilled chicken breasts, I thought how delicious they would be with some sort of sauce. Something creamy, maybe cheesy. How about a simple cheese sauce? With the seasoned chicken and creamy, silky cheddar cheese sauce spooned over the top, this grilled chicken breast recipe was a hit!

The Mexican cheese sauce has just five ingredients: flour, butter, milk, paprika and sharp cheddar cheese. It whisks up on the stovetop in just a few minutes. Next time, I'm going to add a chopped jalapeno for a little heat. The leftover cheese sauce is yummy over broccoli, cauliflower or your favorite vegetable or as a dip for tortilla chips.

Serve this quick chicken dinner with your favorite side dishes. I chose to serve the chicken on a mix of rice and quinoa with a side of homemade guacamole and sautéed zucchini. Garnish the chicken with sliced peppers and fresh cilantro.

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

Chicken

  • 4 boneless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons dried oregano
  • 2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Cheese Sauce

  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 cup milk (I used half and half)
  • 1/4 teaspoon paprika (or to taste)
  • 1 cup grated extra sharp cheddar cheese

Here's how to make it:

  1. To make the chicken combine all the seasonings in a bowl.
  2. Liberally season both sides of the chicken with the seasoning. Drizzle with a little olive oil, if desired.
  3. Cook the chicken in a grill pan until well browned on both sides and cooked through, about 8 to 10 minutes, depending on thickness. (Internal temperature should be 165 degrees F).
  4. While the chicken cooks, make the cheese sauce. Melt the butter in a saucepot. Whisk in the flour until smooth. Add the milk, whisking, and bring to just a simmer. Add the paprika and salt and pepper, to taste. Add the cheese and stir until melted.
  5. Serve the cheese sauce over the chicken breasts.

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Ground Cumin $3 & Up
Chili Powder $2 & Up
Garlic Powder $2 & Up
Onion Powder $3 & Up
Oregano $3 & Up
Paprika $3 & Up

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Elisa Schmitz
Wow, Donna John , this recipe looks like something I'd order at my favorite restaurant. The cheese sauce just does me in! YUM!!!
John Eckels
This is an excellent entree and everyone loved it! I made it for dinner for my overworked nurse neighbor. I used thin sliced chicken breasts and grilled them on the Blackstone outdoor griddle. I used a really fancy extra sharp cheddar cheese and there was a lot of oil in the cheese sauce. Next time I will probably use sharp cheddar and add a teaspoon of plain yellow mustard. A little bit of mustard does wonders for a cheddar based sauce and gives it a bit of zing. Thanks for sharing this recipe!
Donna John
So happy you enjoyed the recipe! Great tip to add some mustard. We can always use a big of zing in our lives! Thanks for letting us know you enjoyed the recipe! Mr-John

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