You will need: – boneless skinless chicken breast – smoked paprika – ground chipotle chili pepper – chili powder – dried oregano – garlic powder – butter – flour – heavy cream – white american cheese – Rotel can or diced tomatoes with chilies
– Season both sides of the chicken breasts well with salt in pepper. – Mix together the smoked paprika, chipotle powder, chili powder, oregano, and garlic powder. – Rub both sides of the chicken pieces with the spice mixture. Set the chicken aside, and let the chicken sit while you prep the rest of you meal.
– To make the queso sauce, add the butter to a medium saucepan. Heat the pan using medium heat to melt the butter. – After the butter melts, mix the flour into the melted butter, ensuring the flour is mixed well with the butter. Turn the heat to medium low. – Let the flour and butter mixture cook for a bit longer.
– Add the heavy cream to the saucepan, mix the sauce together, and cook the mixture. – Break the cheese slices into smaller pieces, and add the cheese to the cream mixture. Cook until melted. – Then, add the can of diced tomatoes to the cheese sauce, mix well. Season cheese sauce with salt and pepper to taste. Let the cheese sauce cook.
– To cook the chicken pieces, add a few drizzles of oil to a pan. Heat the oil. – Once the oil is hot, add the chicken to the pan. Cook until the chicken is cooked through. Let the chicken rest. – Top the chicken with the warm cheese sauce and serve with your favorite garnishes and a side of Mexican rice.