Cheesy Chicken Queso Bowl
A comforting and delicious bowl of cheesy goodness with seasoned chicken and creamy queso.
Equipment
- Large Skillet For sautéing chicken and making queso.
- Pot For preparing queso.
Ingredients
Main Ingredients
- 1.75 pounds Chicken Breast or Thighs, sliced
- 2 tablespoons Oil
- 3 tablespoons Taco or Fajita Seasoning
- 0.67 pounds White American Cheese, cubed
- 0.5 pounds Pepper Jack or Monterey Jack Cheese, cubed
- 10 ounces Rotel Tomatoes with Green Chilies, drained
- 0.25 teaspoon Salt
- 12 ounces Evaporated Milk or Half-n-Half
- 4 ounces Green Chilies
- 1 bunch Fresh Cilantro, for garnish
- 1 recipe Spanish Rice see notes for recipe link
Instructions
- Prepare the Spanish Rice by following the linked recipe.
- Slice the chicken into thin strips against the grain and season with taco or fajita seasoning. Heat oil in a large skillet over medium-high heat and cook the chicken for 3-4 minutes on each side until golden. Transfer to a plate and let rest.
- In a large skillet or pot over medium-low heat, add drained Rotel tomatoes and diced jalapenos, sautéing for 1 minute. Sprinkle with salt and pour in evaporated milk or half-n-half. Gradually add the cheeses, stirring continuously until melted. Stir in green chilies and cook for an additional 5 minutes.
- On plates or in bowls, spoon a portion of Spanish rice, top with chicken strips, drizzle with warm queso, and garnish with fresh cilantro.
Notes
For a spicier kick, leave some seeds in the jalapeno or add more diced jalapenos. You can use any type of cheese for the queso, but the combination of American and Pepper Jack gives great flavor and creaminess. No alcoholic drinks allowed, please substitute with a non-alcoholic option.