Cheesy Mexican Chicken
Can you believe it is already almost Father’s Day?! Father’s day falls on my own dad’s birthday every few years- which makes the day extra special for him. If I know dads- I know that food will win them over anytime! So, spice things up and surprise your own dad with this cheesy, rich, to-die-for (no pun intended) Mexican chicken recipe.
I got the idea for this recipe from a dish that I had in the Philippines, called Cheesy Beef. It seemed like such a strange combination, but I had heard that I needed to try it. I was instantly hooked, but I couldn’t figure out what exactly was in it. In an attempt to recreate this recipe for my boyfriend (who is allergic to beef), I decide to make it into a Mexican-style chicken dish. The trick to the recipe is in the cream cheese- I know it may seem strange but it mixes with the cheddar cheese to create a perfect sauce. This recipe is a must-try!
Cheesy Mexican Chicken
Ingredients
- 4 Chicken breasts sliced or cubed
- 1/2 T cumin
- 1/2 T coriander
- 1/2 T paprika
- 2 t black pepper
- 1/2 T salt
- 1/4 c canola oil
- 1 red bell pepper julienned
- 1 orange/yellow bell pepper julienned
- 1 yellow onion julienned
- 2 jalapenos small diced
- 4 cloves garlic minced
- 2 C chicken stock
- 2 T hot sauce Tapatio or Cholula
- 1/4 C cilantro minced
- 2 C cheddar cheese shredded
- 1/2 lb cream cheese
- 2 limes
Instructions
- Heat oil in a deep sauté pan.
- Season chicken with cumin, coriander, paprika, salt and pepper.
- Add chicken, peppers, onion, jalapeño, and garlic to the pan. Sauté until chicken almost cooked through (about 5 minutes).
- Add chicken stock, hot cause and cilantro. Bring to a boil and reduce to about 1 1/2 cups.
- Add cheese a little at a time, stirring until completely incorporated before adding more.
- Remove from heat and finish with the lime juice.
- Serve over rice.
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