Queso Smothered Chicken – Tex-Mex grilled chicken smothered with Queso. Served over southwest seasoned orzo. It is so easy and quick to prepare. This chicken is amazing! It was so delicious, I just wanted to lick the plate! !
This dish is a cousin to Pollo Loco. Rotel queso was used instead of white cheese dip, and I substituted orzo for rice. It was delicious! It was delicious on its own. But, it took the chicken to the next level! The Rotel queso gives this dish a kick. If you don’t enjoy spicy food, mild Rotel can be used. Both of us wished I’d doubled the recipe. This should be on your menu immediately!
Yield: 4 people
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Ingredients:
1 bottle Lawry’s Baja Chipotle 30 minute marinade or Mesquite
4 boneless chicken breasts, pounded to an even thickness
1 Tbsp olive oil
1 cup orzo
2 cups chicken broth
2 Tbsp tomato paste
2 tsp Southwest Seasoning or chili powder
1 (8-oz) package Velveeta, diced
1 (10-oz) can diced tomatoes and green chilies, undrained
Instructions:
Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
While the chicken is grilling prepare the orzo.
Heat oil in a large saucepan over medium heat and add orzo. Cook, stirring constantly, until lightly browned. Stir in
Southwestern Seasoning or chili powder, tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with a fork.
Combine diced tomatoes & green chiles (undrained) and Velveeta in a medium bowl. Heat on HIGH in the microwave in 30 second intervals until cheese is melted.
To assemble the Queso Smothered Chicken – place ¼ of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo.
