Description
Grilled chicken breasts smothered in a velvety sharp cheddar cheese sauce, seasoned with bold Mexican spices. A high-protein, restaurant-quality dish that’s rich, smoky, and perfectly balanced with creamy textures.
Ingredients
4 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
2 1/4 teaspoons paprika
1 1/2 teaspoons ground cumin
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups grated extra sharp cheddar cheese
2 cups whole milk
Instructions
Preheat grill to high heat
In a bowl, combine chili powder, garlic powder, onion powder, red pepper flakes, oregano, 1 1/2 teaspoons paprika, and 1 teaspoon cumin into a spice rub
Pat rub evenly on chicken breasts
Grill chicken for 5-6 minutes per side until charred and juices run clear
In a saucepan, melt butter over medium heat
Whisk in flour and cook 2 minutes to form a roux
Gradually add milk while whisking continuously to avoid lumps
Bring to gentle simmer, then add remaining 1 1/2 teaspoons paprika, 1/2 teaspoon cumin, and cheddar cheese
Cook until sauce thickens and cheese fully melts
Serve hot sauce over grilled chicken
Notes
Use freshly grated cheddar instead of pre-shredded for smoother sauce
Grill over indirect heat if avoiding excessive charring
Store leftovers in airtight containers for up to 3 days
Serve with warm tortillas, rice, or crusty bread
- Prep Time: 15
- Cook Time: 20
- Category: Dinner Recipes
- Method: Grilling and Stovetop
- Cuisine: Mexican-American