- Serves 4.
- 20 oz chicken breast, uncooked
- Fajita seasoning
- Cilantro to garnish
- Queso Sauce
- 2 C milk
- 1 lb Mexican queso blanco or white American cheese, finely grated
- 2 oz. jalapeno peppers, chopped Mexican Rice
- 2 C long-grain white rice
- 1 Tbsp canola oil
- 2 medium tomatoes, finely chopped
- 1 small onion, finely chopped
- 1 small garlic clove, finely chopped
- 1 small can tomato purée
- 1/2 C chicken broth
- 1/2 C water
Cut chicken into bite-sized pieces or strips. Sprinkle and rub chicken with fajita seasoning and cook on a hot grill in a little butter for several minutes on each side until done. Sprinkle with seasoning again and serve with warm queso sauce on top and Mexican rice and refried beans on the side. Garnish with cilantro and jalapeno slices as desired.
Bring milk to a boil in a saucepan on medium heat, then add cheese and peppers and stir until sauce is smooth. Reduce heat to low to prevent sticking and serve warm on the chicken or use as dip for tortilla chips.
Combine rice and oil in large, deep skillet or pan. Combine the tomatoes, onion, and garlic together and sauté for 3-4 minutes on medium heat; then add to rice, along with tomato purée, chicken broth, and water. Heat on high for 5 minutes, stirring, then simmer, covered, for 15 minutes. Rice can be served dry as a side to the chicken, or you can cook it with more liquid and add ingredients such as chicken or shrimp to make a thick soup-type dish.