MEXICAN CHICKEN WITH CHEESE SAUCE
| CHICKEN | |
| 4 | boneless skinless chicken breasts |
| 1 tsp | chili powder |
| 1 tsp | garlic powder |
| 1 tsp | onion powder |
| ½ tsp | crushed red pepper flakes |
| ½ tsp | dried oregano |
| 2 tsp | paprika |
| 1½ tsp | ground cumin |
| ½ tsp | salt |
| ¼ tsp | pepper |
| CHEESE SAUCE | |
| 2 tbsp | flour |
| 2 tbsp | butter |
| 1 cup | milk |
| ¼ tsp | salt |
| ⅛ tsp | cayenne pepper |
| ¼ tsp | paprika |
| 1 cup | extra sharp cheddar cheese shredded, do not use the bags! |
| CHICKEN |
| Mix together your seasonings and season both sides of the chicken breasts well. |
| Heat a grill pan over medium to high heat, and grill your chicken until done. (int temp 75°C) |
| Set aside. |
| CHEESE SAUCE |
| In a medium sized sauce pot, melt your butter over medium heat. |
| Whisk in your flour and cook until it begins to just bubble around the edges. |
| Add in the milk, slowly, whisking to combine as you go. |
| Continue to whisk until your mix as heated through. |
| 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. |
| 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. |
| Once the cheese is melted, stir in your paprika and cayenne pepper. Season with salt if needed. Serve hot over the chicken. |
| NOTES |
| This dish is great on top of plain rice or alone. However, it is best served with our Perfect Mexican Rice. |
| This cheese sauce is also very good as a cheese dip for your chips! |