If there’s one thing that makes chicken even better, it’s a generous helping of creamy queso! This cheesy chorizo chicken combines tender, seasoned chicken breasts with savory Mexican chorizo and homemade queso blanco for a rich, satisfying dinner.
I used Cacique pork chorizo when testing this recipe, and I loved how its bold flavor paired with the mild, creamy cheese sauce. The chicken turned out tender and juicy, and the queso was so good that I ended up drizzling some of the extra over my cauliflower rice, too!
Cheesy Chorizo Chicken
Ingredients
Equipment
Method
- Prepare the Chicken. You'll need: 1 pound chicken cutlets, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon table salt. Season both sides of the chicken cutlets with the seasonings and salt.
- Cook the Chorizo. In a large skillet over medium heat, cook the Mexican chorizo, breaking it apart as its texture allows. Cook thoroughly to an internal temperature of 160°F. Transfer to a plate and set aside.
- Cook the Chicken. Carefully remove excess rendered chorizo fat from the skillet. Add 1 tablespoon olive oil and chicken cutlets. Cook over medium heat for approximately 4–5 minutes per side, depending on thickness, until the chicken reaches an internal temperature of 165°F.
- Prepare the Queso Blanco. You'll need: ⅓ cup heavy cream, 3 tablespoons water, the cheeses, and 3 tablespoons green chiles. While the chicken cooks, combine the heavy cream and water in a saucepan over low heat. Warm until steaming, but do not boil.Gradually whisk the white American cheese into the warm cream mixture until smooth. Add the Monterey Jack a little at a time, stirring gently until completely melted, then add the chilis.
- Finish the Queso. You'll need: 3 tablespoons drained mild canned diced green chiles, ⅛ teaspoon garlic powder, table salt to taste.Stir the green chiles and garlic powder into the melted cheese mixture. Taste and add table salt if needed. If the queso is too thick, gradually whisk in additional warm water, 1 tablespoon at a time, until it reaches your preferred consistency. Keep warm over very low heat.
- Assemble and Serve. Divide the chicken evenly among four plates. Spoon the cooked chorizo over each portion, then drizzle generously with the warm queso blanco.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Choosing the Right Chorizo
Mexican chorizo can vary quite a bit in texture depending on the brand you choose.
I used Cacique pork chorizo when testing this recipe. It has a soft, almost spreadable consistency when cooked rather than breaking into distinct crumbles like ground beef. I actually liked this texture because it blended nicely with the creamy queso blanco.
If you prefer more distinct pieces of meat, you can use a firmer Mexican chorizo that cooks into crumbles. Either variety should work well, although the finished texture will be a little different.
Just make sure you’re using raw Mexican chorizo rather than cured Spanish chorizo, since they cook and behave differently.