Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 teaspoon of sea salt
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon Mexican oregano
Queso sauce- - 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups milk
- 12 slices white American cheese (torn into small pieces)
- 3–4 tablespoons pickled jalapenos (finely chopped)
- 1 ½ teaspoons salt
Instructions
- In a small bowl combine 1 teaspoon of salt, chili powder, cayenne pepper, garlic powder, and Mexican oregano. Sprinkle the chicken breasts on both sides with the seasoning mixture and rub it in.
- Heat vegetable oil in a large skillet over medium-high heat. Place the chicken breasts into the skillet and cook for 4 minutes on each side or until the chicken is fully cooked (the internal temperature has reached 165 degrees).
- To prepare the queso sauce- melt the butter in a saucepan over medium heat. Sprinkle in the flour and whisk to combine. Cook while whisking for 3 minutes to get the flour taste out. Pour in the milk, a little at a time while whisking. Once the mixture is smooth add the cheese and continue to whisk until the cheese is fully incorporated in the sauce. Stir in the jalapenos and salt. If the mixture has become too thick whisk in milk, a little at a time until it has reached a thinner consistency.
- Taste the mixture and add more salt or jalapenos to your taste.
- For serving to pour the queso sauce over the chicken breasts.