Cheesy Chorizo Chicken

Curious Keto | More Food. Less Fluff. | curiousketo.com

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Tender, seasoned chicken breasts topped with savory Mexican chorizo and homemade creamy queso blanco. A rich, satisfying keto dinner with bold flavor.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican American

Keyword: Cheesy Chorizo Chicken, Chicken, Chorizo, Mexican Chorizo Chicken, Queso, Queso Blanco

Servings:

Calories: 662kcal

Equipment

Skillet

Ingredients

For the Chicken

1 pound boneless skinless chicken breasts cut into thin cutlets
8 ounces raw pork chorizo
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon olive oil
¼ teaspoon table salt

For the Queso

5½ ounces white American cheese cubed
4 ounces Monterey Jack cheese freshly shredded
⅓ cup heavy cream
3 tablespoons water plus additional warm water as needed
3 tablespoons mild canned diced green chiles drained
⅛ teaspoon garlic powder
Table salt to taste

Instructions

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.

Notes

Nutrition Disclaimer: Nutritional information is estimated using USDA data and is provided for informational purposes only. Actual values may vary depending on ingredients, brands, and portion sizes.

Nutrition