Flavorful Baked Queso Chicken (Print View)
Baked chicken topped with a creamy, spicy queso of cheddar, Monterey Jack and tomatoes with chiles.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Spice Blend
02 - 1 teaspoon chili powder
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Queso Sauce
09 - 1 tablespoon unsalted butter
10 - 1 tablespoon cornstarch
11 - 1 cup whole milk
12 - 1 (10 oz) can diced tomatoes with green chilies, drained
13 - 1 1/2 cups shredded sharp cheddar cheese
14 - 1 cup shredded Monterey Jack cheese
→ Garnishes
15 - 1/4 cup fresh cilantro, chopped
16 - 1 jalapeño, thinly sliced (optional)
17 - 1/2 cup red onion, finely diced (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until evenly incorporated.
03 - Pat the chicken breasts dry with paper towels. Season both sides generously and evenly with the prepared spice blend, pressing gently to adhere. Arrange the seasoned breasts in the prepared baking dish.
04 - In a medium saucepan over medium heat, melt the butter. Stir in the cornstarch and cook for 1 minute, stirring constantly to form a smooth roux. Gradually whisk in the whole milk and continue cooking for 2 to 3 minutes, whisking frequently, until the mixture thickens slightly.
05 - Reduce heat to low. Stir in the drained diced tomatoes with green chilies. Add the shredded cheddar and Monterey Jack cheeses, stirring continuously until completely melted and the sauce is smooth and creamy.
06 - Pour the queso sauce evenly over the seasoned chicken breasts in the baking dish, ensuring each piece is well covered. Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.
07 - Remove from the oven and let rest for 3 to 5 minutes. Garnish with chopped fresh cilantro, sliced jalapeño, and diced red onion as desired. Serve immediately while hot.
# Expert Hints:
01 -
- The queso sauce essentially makes itself while the chicken bakes so you get maximum reward for minimal effort.
- It is naturally low carb and gluten free which means almost everyone at the table can enjoy it without modifications.
- Leftovers reheat beautifully and taste even better the next day when the spices have had time to mingle.
02 -
- If you pour cold milk into the butter and cornstarch mixture too quickly it will form lumps that are nearly impossible to whisk out so add it gradually while stirring with purpose.
- The chicken will continue cooking in the residual heat of the sauce after you pull it from the oven so taking it out just as it hits 165 degrees Fahrenheit keeps it perfectly juicy rather than overdone.
03 -
- Shred your own cheese from a block rather than buying pre shredded bags because the anti caking coatings on bagged cheese prevent it from melting as smoothly and you will notice the difference immediately.
- Let the baked dish rest for five minutes before serving because that brief pause allows the sauce to thicken slightly and makes for cleaner more beautiful portions on the plate.