Grilled Chicken with Queso Sauce
Printable Recipe
Ingredients:
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)
Directions:
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
12 comments:
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.
Mmmmm. You ARE the queen of tasty sauces. I think this chicken looks fantastic and so do the purple fingerlings.
That looks good! Like a nacho meets a chicken breast. YUM! I love purple potatoes!!!!
MMM Queso sauce! That sounds so good on chicken. When can I come over for dinner? ;]
Looks delicious Jenn - I love queso sauce
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
www.mawhats4dinner.com
Ok I am officially hundry...off to make lunch
I never had queso sauce but it sounds delish. The chicken is cooked so beautifully. :)
Have a great one.
Oooooh ... :)
Looks AMAZING as always! Good advice to leave out the milk as it might thin it too much...love recipes that have been tested!
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...
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!
Post a Comment