Chicken Cheese Perfect (Print Version)
# Ingredients:
→ Chicken
01 -
Four chicken breasts, no skin, no bones
02 -
A tablespoon of olive oil
03 -
One teaspoon of ground cumin
04 -
A teaspoon of chili powder
05 -
Half a teaspoon of garlic powder
06 -
Salt as you like it
07 -
Black pepper, freshly cracked, to your taste
→ Cheese Sauce
08 -
Two tablespoons of butter, unsalted
09 -
Two tablespoons of plain flour
10 -
One cup of whole milk (240 ml)
11 -
120 grams of grated cheddar cheese
12 -
60 grams of diced green chilies
13 -
Salt to your preference
14 -
Fresh ground black pepper for taste
→ Garnish
15 -
Fresh cilantro, chopped finely
16 -
Fresh jalapeños, thinly sliced
17 -
Tomatoes, diced small
# Instructions:
01 -
Mix together cumin, chili powder, garlic powder, salt, and some black pepper. Spread this mix evenly across both sides of each chicken breast.
02 -
Heat up some olive oil in a big pan over medium. Add chicken breasts and cook them for 7–8 minutes on each side until they're fully done and golden brown. Take them out of the pan and put them aside.
03 -
Using the same pan, melt the butter on medium heat. Stir in the flour and cook it for a minute, maybe two max. Slowly pour in milk and keep whisking until it thickens—this takes a few minutes.
04 -
Turn the heat lower and stir in cheddar cheese and green chilies. Keep stirring until the cheese is silky and smooth. Add salt and pepper to adjust the taste.
05 -
Place the cooked chicken on a serving plate. Pour your cheese sauce all over it. Add a sprinkle of fresh cilantro, a few jalapeño slices, and some diced tomatoes before bringing it to the table.
# Notes:
01 -
Let the chicken sit for a while before cutting it. This helps keep it juicy and soaks up the cheese sauce better.