Cheesy Mexican Chicken

Name: Cheesy Mexican Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

June 13, 2014 0 comments Article Main Course, Meat, Recipes

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

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Entree

Servings -6

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.