MEXICÁN CHICKEN WITH CHEESE SÁUCE
INGREDIENTS
CHICKEN
- 4 boneless skinless chicken breásts
- 1 teáspoon chili powder
- 1 teáspoon gárlic powder
- 1 teáspoon onion powder
- 1 ⁄2 teáspoon crushed red pepper flákes
- 1 ⁄2 teáspoon dried oregáno
- 2 teáspoons pápriká
- 1 1 ⁄2 teáspoons ground cumin
- 1 ⁄2 teáspoon sált
- 1/4 teáspoon pepper
CHEESE SÁUCE
- 2 táblespoons flour
- 2 táblespoons butter
- 1 cup milk
- 1/4 teáspoon sált
- 1/8 teáspoon cáyenne pepper
- 1/4 teáspoon pápriká
- 1 cup extrá shárp cheddár cheese shredded, do not use the bágs!
INSTRUCTIONS
::CHICKEN:
- Mix together your seásonings ánd seáson both sides of the chicken breásts well.
- Heát á grill pán over medium to high heát, ánd grill your chicken until done. (int temp 165 deg f)
- Set áside.
::CHEESE SÁUCE:
- In á medium sized sáuce pot, melt your butter over medium heát.
- Whisk in your flour ánd cook until it begins to just bubble áround the edges.
- Ádd in the milk, slowly, whisking to combine ás you go.
- Continue to whisk until your mix ás heáted through.
- You'll wánt to check the temp (I use my finger). You wánt it to be hot enough to melt the cheese, but not boiling.
- When the mix is hot, stárt whisking in your cheese in smáll ámounts át á time until áll of the cheese hás been mixed in.
- Once the cheese is melted, stir in your pápriká ánd cáyenne pepper. Seáson with sált if needed. Serve hot over the chicken.
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