Mexican Chicken with Cheese Sauce

Embarking on a culinary adventure through the vibrant world of Mexican cuisine is an experience filled with rich flavors, tantalizing aromas, and colorful presentations. Each dish is steeped in tradition, reflecting the unique cultural influences that have shaped the region’s gastronomy over centuries. Among the beloved offerings is the delectable Mexican chicken with cheese sauce—a dish that epitomizes the essence of Mexican food, combining tender chicken with the creamy goodness of cheese sauce to create a harmonious blend of tastes.

The Stars of the Dish

At the heart of a delightful Mexican chicken with cheese sauce lies the chicken itself, which serves as the main ingredient. Choosing the appropriate type of chicken is crucial for achieving the ideal flavor and texture. Fresh, high-quality chicken, whether it be breast, thigh, or a combination, provides a robust canvas upon which the flavors of the spices can shine. Chicken thighs, in particular, tend to be juicier and can enhance the dish with a richer profile.

Complementing the chicken is a harmonious blend of spices that plays a pivotal role in elevating the taste of the dish. Chili powder, a staple in Mexican cuisine, provides a mild heat and earthy flavor. Adding garlic powder introduces a robust aroma and depth, while onion powder adds a subtle sweetness. Ground cumin offers a warm, slightly nutty undertone, and smoked paprika contributes a delightful smokiness that complements the other spices beautifully. Each of these ingredients works in concert to transform ordinary chicken into a flavorful masterpiece.

Mastering the Cheese Sauce

The cheese sauce is an essential element of the delightful Mexican chicken with cheese sauce, offering a rich and creamy texture that elevates the dish. To begin crafting this luxurious sauce, the process should start with creating a roux, which forms the base of the cheese sauce. This entails melting equal parts flour and butter in a saucepan over medium heat. It is crucial to stir continuously to prevent the mix from burning, ideally achieving a light golden color which indicates readiness for the next step.

Once the roux is established, the next phase involves the gradual incorporation of milk. Temperature control plays a significant role here; introducing cold milk directly can cause clumping. Instead, slightly warm the milk before slowly whisking it into the roux. This method ensures a smoother blend, fostering a velvety consistency. Be prepared for the wonderful aroma that begins to fill your kitchen as the mixture thickens while gently simmering on the stove.

Serving Suggestions and Pairings

The delightful Mexican chicken with cheese sauce offers numerous possibilities for serving and pairing that can enhance its rich flavors and textures. For a complete meal, consider serving this dish alongside traditional side offerings such as Mexican rice, which wonderfully complements the creamy sauce and adds a burst of flavor. Additionally, black or pinto beans fit perfectly, providing a hearty balance that enriches the overall experience. A fresh salad featuring crisp lettuce, ripe tomatoes, and avocado can also serve as a refreshing counterpart, cutting through the richness of the cheese sauce.

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

1. Mix together your seasonings and season both sides of the chicken breasts well.
2. Heat a grill pan over medium to high heat, and grill your chicken until done. (int temp 165 deg f)
3. Set aside.
4. In a medium sized sauce pot, melt your butter over medium heat.
5. Whisk in your flour and cook until it begins to just bubble around the edges.
6. Add in the milk, slowly, whisking to combine as you go.
7. Continue to whisk until your mix as heated through.
8. 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.
9. 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.
10. Once the cheese is melted, stir in your paprika and cayenne pepper. Season with salt if needed. Serve hot over the chicken.