Ingredients

• Chicken
• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• For the Cheese Sauce
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green chiles
• Salt and pepper to taste
• For Garnish
• Chopped cilantro
• Sliced jalapeños
• Diced tomatoes

Directions

• Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper.
• Heat olive oil in a skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through, about 7-8 minutes per side. Remove from skillet and set aside.
• In the same skillet, melt the butter over medium heat. Whisk in the flour until smooth. Gradually add the milk, whisking continuously until the mixture thickens.
• Reduce the heat to low and stir in the cheddar cheese and chopped green chiles until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
• Place the cooked chicken on a serving plate. Pour the cheese sauce over the chicken. Garnish with chopped cilantro, sliced jalapeños, and diced tomatoes.

Notes

• 6-4-25 1/2ish Recipe
• I used 1 thick B/S Chicken Breast
• Arbol Chili Powder
• Mexican Cumin
• Cilantro Flake
• Mexican Oregano
• Yellow Onion, 1/2 Slice
• Garlic, Minced

Photos