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Tuesday, March 1, 2011

Grilled Chicken with Queso Sauce

My first recipe using the products that the Wholly Guacamole sent me is for grilled chicken.  You're shocked, I know.  Actually, I contemplated on how to create this meal all day.  Good for me, I wasn't in the middle of billing cause then I could let my mind wander and think about food, food, and more food!!  Too bad a full day of thinking on it only came up with this simple dish!!  But it really doesn't matter how simple it was because it was wonderful! Honestly, you could leave out the milk in this sauce because the queso would be thin enough, but, of course, I didn't want to just pour ready made queso dip over the chicken.  I had to "sauce" it up just a bit :)  If you are worried about the heat from the jalapenos, use a bell pepper instead (any color).   This is an easy way to take a pre-made product and make it taste homemade.

Grilled Chicken with Queso Sauce
Printable Recipe 
4 boneless, skinless chicken breasts
3 Tablespoons mayo
1 Tablespoon lime juice
2-3 teaspoons homemade taco seasoning
1 jalapeno pepper, seeds removed and finely diced
5 Tablespoons Wholly Guacamole Classic Queso Dip
1 Tablespoon 2% milk
1 Tablespoon Wholly Guacamole Salsa (mild)

In a small bowl, mix together the mayo, lime juice, and taco seasoning (add a teaspoon at a time until you get the flavor you like); stir until smooth.  Spread mixture over both sides of all pieces of chicken.  Allow chicken to marinate for at least 1 hour.

Preheat the grill to 400 degrees.  Rub oil on the grill grates.  Place chicken directly over the fire for 8-10 minutes per side, or until the chicken is cooked through (165 degrees).

While the chicken cooks, in a small saucepan sprayed with non stick spray, add the jalapenos over medium high heat.  Quickly saute the jalapenos for 3 minutes.  Turn the heat to medium low and add the remaining ingredients.  Cook until heated through; stirring occasionally.  Serve sauce over chicken and enjoy!

(Those are purple fingerling potatoes, by the way...strange looking but they taste just like the white ones ..Yum!)

One Year Ago:  Rosemary & Red Wine Steaks


Cranberry Morning said...

I am definitely making this, and going with the jalapenos. I didn't harvest hundreds of jalapeno peppers from my garden last year for nothing! LOL
My 'Jenn's recipes' file is growing larger.

Pam said...

Mmmmm. You ARE the queen of tasty sauces. I think this chicken looks fantastic and so do the purple fingerlings.

Andrea the Kitchen Witch said...

That looks good! Like a nacho meets a chicken breast. YUM! I love purple potatoes!!!!

Roxan said...

MMM Queso sauce! That sounds so good on chicken. When can I come over for dinner? ;]

Big Dude said...

Looks delicious Jenn - I love queso sauce

Ma What's 4 dinner said...

Si si, mucho queso por favor!!!! Yuuuuuummmmmyyyy!!! I thought of you, I'm making tilapia tonight!

Lots of yummy love,
Alex aka Ma, What's For Dinner

Jennifurla said...

Ok I am officially to make lunch

Michael Toa said...

I never had queso sauce but it sounds delish. The chicken is cooked so beautifully. :)
Have a great one.

Yenta Mary said...

Oooooh ... :)

Design Wine and Dine said...

Looks AMAZING as always! Good advice to leave out the milk as it might thin it too recipes that have been tested!

Miss Meat and Potatoes said...

You know - this recipe begs the question that starts my chicken and egg argument with myself about why Southwestern (or in my case 'Tex Mex') flavors are so damn beguiling. And why I never get tired of them... Okay - now my brain hurts and I must find some queso. Here in Austin there is a terrific new brand called Slow Burn. It's everything the title suggests and more. Great post Jenn!! Sorry I've been MIA once again...

Chris said...

You cut off someone's purple fingers? Ewwwwww gross! (just kidding, ha ha)

I like this recipe, Jenn. But then I love anything cheesy and grilled. This would kick butt sliced thin and tossed in a tortilla with rice if you had any leftovers!