Flavorful Baked Queso Chicken (Printable Version)
Baked chicken breasts smothered in creamy queso and melted cheddar — bold Tex-Mex flavors in 45 minutes.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Spice Blend
02 - 1 teaspoon chili powder
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon freshly ground black pepper
→ Queso Sauce
09 - 1 tablespoon unsalted butter
10 - 1 tablespoon cornstarch
11 - 1 cup whole milk
12 - 1 (10 oz) can diced tomatoes with green chilies, drained
13 - 1½ cups shredded sharp cheddar cheese
14 - 1 cup shredded Monterey Jack cheese
→ Garnishes
15 - ¼ cup fresh cilantro, chopped
16 - 1 fresh jalapeño, thinly sliced (optional)
17 - ½ cup red onion, finely diced (optional)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Mix until evenly incorporated.
03 - Pat the chicken breasts dry with paper towels. Season both sides generously with the spice blend, pressing gently to adhere. Arrange the seasoned breasts in the prepared baking dish.
04 - In a medium saucepan over medium heat, melt the butter. Stir in the cornstarch and cook for 1 minute, stirring constantly to form a light roux.
05 - Gradually whisk in the whole milk, ensuring no lumps remain. Continue cooking and whisking for 2 to 3 minutes until the mixture thickens slightly.
06 - Reduce heat to low. Stir in the drained diced tomatoes with green chilies, then add the shredded cheddar and Monterey Jack cheese. Stir continuously until fully melted and the sauce is smooth.
07 - Pour the queso sauce evenly over the seasoned chicken breasts in the baking dish. Bake uncovered for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and juices run clear.
08 - Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro, sliced jalapeños, and diced red onion as desired. Serve immediately while hot.
# Expert Tips:
01 -
- The queso sauce is basically liquid gold and you will want to put it on everything once you taste it.
- It reheats beautifully the next day, which means lunch at work suddenly becomes something worth looking forward to.
02 -
- If the queso sauce looks broken or oily when you add the cheese, take it off the heat immediately and whisk in a splash of cold milk to bring it back together.
- Undercooked chicken is the enemy here so use an instant read thermometer and do not guess.
03 -
- Let the baked dish rest for five minutes before serving so the sauce thickens slightly and does not flood the plate.
- Shredding your own cheese is the single biggest upgrade you can make to this entire recipe.