Description
A creamy, cheesy skillet chicken con queso recipe bursting with Tex-Mex flavors. Tender bite-sized chicken pieces are cooked with aromatic spices, jalapeno, and tomatoes, then simmered in a rich cheese sauce made from cheddar and Monterey Jack. Perfect as a warm, flavorful appetizer or a main course served with tortilla chips or rice.
Ingredients
Scale
Chicken and Spices
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 1 cup diced tomatoes with green chilies
Dairy and Garnish
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Serving
- Tortilla chips for serving
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion, minced garlic, and jalapeno. Sauté for 3 to 4 minutes until the vegetables soften and become fragrant.
- Add Spices: Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional minute, allowing the spices to toast and release their aroma.
- Combine Tomatoes and Cream: Add the diced tomatoes with green chilies and heavy cream to the skillet. Stir well to combine all the ingredients into a flavorful base.
- Melt the Cheese: Reduce the heat to low and slowly add the shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheese melts completely and forms a smooth, creamy sauce.
- Return Chicken to Skillet: Add the cooked chicken back into the skillet and stir to coat each piece thoroughly with the cheesy sauce. Heat through for 1 to 2 minutes.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the top. Serve the skillet chicken con queso warm, accompanied by tortilla chips for dipping or as a filling for quesadillas or served over rice.
Notes
- Substitute rotisserie chicken for a quicker preparation.
- For extra heat, leave the jalapeno seeds in or add a dash of hot sauce.
- This dish can be served over rice or used as a filling inside warm tortillas for quesadillas.
