Description
Grilled chicken bursting with bold Mexican spices and smothered in creamy cheddar cheese sauce—ready in just 35 minutes.
Ingredients
For the chicken:
4 boneless, skinless chicken breasts
1 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp crushed red pepper flakes (adjust to taste)
1 tsp dried oregano
1 tsp paprika
1 tsp ground cumin
Salt and black pepper, to taste
For the cheese sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk
2 cups extra sharp cheddar cheese, shredded
¼ tsp cayenne pepper (optional)
½ tsp paprika
Salt, to taste
Instructions
In a small bowl, combine chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper.
Rub the seasoning mix generously over both sides of the chicken breasts.
Preheat a grill or grill pan over medium-high heat. Grill chicken for 6–8 minutes per side or until internal temperature reaches 165°F. Let rest.
In a saucepan over medium heat, melt butter. Whisk in flour to make a roux, cooking until bubbly (1–2 minutes).
Gradually whisk in warm milk, stirring until the sauce thickens slightly (do not boil).
Lower heat and stir in shredded cheddar gradually until melted and smooth. Season with cayenne pepper, paprika, and salt to taste.
Slice grilled chicken and drizzle with warm cheese sauce. Serve immediately.
Notes
Chicken thighs can be used for a juicier, more flavorful result.
Add grilled bell peppers or zucchini for extra color and texture.
For extra spice, use pepper jack cheese or stir in diced jalapeños.
Use freshly shredded cheese for a smooth, non-grainy sauce.
Warming the milk before adding to the roux helps prevent lumps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Mexican-Inspired
