Are you drooling yet?
My husband and I absolutely LOVE queso dip and order it at every Mexican restaurant we go to. For Cinco de Mayo I really really wanted to try it homemade… and got the idea to smother some chicken with it, ala Pollo Loco:)
However, sometimes when I try a new homemade recipe of a food we love it can be a let down, so I was nervous.
And fortunately – that was not the case!
The queso dip was DELICIOUS served with tortilla chips and it was also amazing smothering chicken breasts.
It was a fairly quick dinner – from idea to table in about 45 minutes. You’ll want to make sure to chop and prep all your ingredients beforehand because there is a large portion of the time you’ll be whisking your queso and won’t be able to step away to chop for a bit.
Hope you enjoy! Yum!
Queso Smothered Chicken
- 6 T. chopped yellow onion
- 2 serrano chiles, seeds and stems removed, diced
- 1 jalapeño pepper, seeds and stems removed, diced
- 1/2 T. minced garlic
- 1 1/2 T. all-purpose flour
- 3/4 c. whole milk or fat free half and half
- 1/3 c. chopped cilantro
- 1 (15-ounce) can diced tomatoes, drained (about 1 cup)
- 1 1/2 – 2 lb. chicken tenderloins
- salt and pepper to taste
- 1/2 of a lime
- 2 T. salted butter
- 8 oz. Queso Chihuahua, grated or cut in chunks
- 8 oz. Queso Quesadilla cheese, grated or cut in chunks (I found my cheeses in the Latin American food aisle at Krogers, refrigerated… Queso Blanco would also work well)
- 3 T. sour cream or greek yogurt (optional – for added creaminess)
- Preheat oven to 375 degrees.
- Chop your onion, serrano chiles and jalapeño pepper into small pieces. Chop or grate your cheese and set aside. Prepare your garlic, flour, milk and cilantro. Measure each and set aside. Drain your canned tomatoes (very well) and set aside.
- Place chicken in 9×13 in pan. Sprinkle salt and pepper to tast over chicken. Squeeze lime generously over chicken. Bake chicken for about 30-40 minutes or until done.
- Meanwhile make queso: mlet the butter in a medium large skilled over medium-low heat. Add the onion, serrano chiles, and jalapeño, and cook for about 5 minutes, or until the onions are clear and soft. Add the garlic and cook for another 30 seconds.
- Whisk the flour into the pan and cook for about 30 seconds until incorporated. Slowly pour the milk into the pan while whisking. Whisk constantly for about 3 minutes until the sauce becomes very thick.
- Stir in the cilantro and tomatoes.
- Reduce the heat to low, and add the cheeses, a small amount at a time. Whisk until fully incorporated. Continue adding cheese and whisking until melted and all cheese is added.
- Stir in sour cream if desired right before the end of cooking.
- When chicken is done, remove from oven and spoon a generous helping of queso cheese over chicken. Pop back in the oven for about 5-10 minutes or until the cheese is hot and a bit thinner.
- Serve and enjoy:)