Homemade take on Pollo a la Crema that we loooove to get when we go to Mexican restaurants. Who doesn’t love a good cheese sauce on everything?

Chips and queso is one of our favorite snacks and appetizers anytime we eat at a Mexican restaurant. We usually follow up chips and queso with a Pollo a la Crema which is chicken with a cream sauce. This cheese sauce satisfied our craving for our regular order when we go out.

Tips for this recipe:

• When making a homemade cheese sauce or queso it is always best to serve immediately. The sauce will thicken as it cools so take it straight from the stovetop to the table to serve. Or have guests and family members bring their plates directly to the stove where you may keep the burner on low so that you can continually get more sauce during the meal

Recipe:

Mexican Chicken with Cheese Sauce

For the original recipe click here.

Ingredients:

Chicken

4 boneless skinless chicken breasts

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried oregano

2 teaspoons paprika

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Cheese Sauce

2 tablespoons flour

2 tablespoons butter

1 cup milk

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 teaspoon paprika

1 cup extra sharp cheddar cheese freshly shredded

Rice or your favorite Mexican side dish

Instructions:

1. If you plan on making rice, start now! This recipe doesn’t take long to make so get ahead. If not, proceed to making chicken.
2. Mix together chicken seasonings (chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, cumin, salt, and pepper) in a small bowl.
3. Season chicken breasts on both sides.
4. Heat grill pan over medium high heat. Grill chicken until internal temperature is 165 degree Fahrenheit. Set aside.
   • If you plan on heating up beans or another side, do so now! Get your side started before making the cheese sauce so everything is ready to eat by the time you are done.
5. In a medium sized sauce pot, met butter over medium heat.
6. Whisk in flour and cook until it just begins to bubble.
7. Add in milk slowly while continuing to whisk until rue is combined.
8. Whisk until mixture is heated through. The rue should be hot enough to melt cheese, but not boiling.
9. Slowly whisk in cheese until completely combined.
10. Stir in paprika, salt, and cayenne pepper. Serve immediately.

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