Queso Smothered Chicken - Tex-Mex grilled chicken smothered in Queso and served over southwest seasoned orzo. SO quick and easy to make.This chicken is AMAZING! I wanted to lick my plate!!!
Yum-tastic! This was the best thing we ate last week. OMG - it was SO delicious. I wanted to lick my plate when I was done. I didn't, but I really, really wanted to!
This dish is cousin to Pollo Loco. I used orzo instead of rice, and Rotel queso instead of white cheese dip. The orzo was so good. We both thought it was good enough on its own, but it really took the chicken over the top! This dish has a little kick from the Rotel queso. You can use mild Rotel if you don't like spicy food. We both wished I had doubled the recipe. Put this on your menu ASAP!
Yield: serves 4
Queso Smothered Chicken
prep time: 5 MINScook time: 20 MINStotal time: 25 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
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 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over chicken and orzo.
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This looks so good!! I will be making this tonight. Thanks for all your recipes, they really help me take the "thinking" out of menu planning.
ReplyDeleteI could eat this right now for breakfast.
ReplyDeleteputting this on my must try list!
ReplyDeleteDog gone it! I don't get velvetta here or anything like it but my mouth is watering from the photo's. I wanna lick the plate just from the photo. :P
ReplyDeleteThe pictures of this dish are making me starving! Looks so good! I will have to remake with rice or risotto since we can't have gluten.
ReplyDeleteI love the new halloween header too.
Awesome! I love spicy food and could eat Mexican food anytime. Thanks so much for sharing ~ I will definitely be making this!
ReplyDeletePat
Can you tell me if it ends up spicy? I love spicy but hubby doesn't like spicy at all. Can't wait to make it, thanks!
ReplyDeleteTammy - the spice comes from the Ro-tel. I would use mild Ro-tel if you are concerned about heat.
ReplyDeleteOMG!!! Made this last night and LOVED it!!! This for sure will make it into a must have again!!!
ReplyDeletePinned it! Looks fabulous, Steph. Can't wait to try it.
ReplyDeleteI'm assuming if you make it with a cup of rice you would only Israel a cup of chicken broth? Making it tonight, so excited!
ReplyDeleteUse not Israel :)
ReplyDeleteJeannette - it would be a 2:1 ratio with rice. 2 cups water/broth for 1 cup of rice.
ReplyDeleteHope you enjoy it!
Even if its instant rice?
ReplyDeleteJeannette - instant rice would be 1:1 ratio
ReplyDeleteThanks!
ReplyDeleteJust made this last night and it was delicious! I broiled the chicken because it was too cold to grill outside and I don't have and indoor grill. Thanks for this recipe, it was easy to make and my fiance and I both loved it. I will absolutely be making it again!!
ReplyDeleteBeing covered in cheese is good enough. Throw in the generous sprinkling of chili powder and you have a dish more than worthy of being on the menu of anyone doing catering in sydney.
ReplyDeleteI literally just finished eating this dish. I really liked it! My boyfriend, on the other hand, can't get over how good it was! He said this is his favorite dish that I have made so far! So thank you to you for posting this! This recipe will be made on a regular basis!
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ReplyDeleteMade this for dinner with a couple of changes (because of poor planning on my part). We chunked up chicken breast and put it in with the stock so it could cook with the orzo. I also added just a little bit of cumin. No Velveeta so we covered it with some store bought queso. Definitely a new family favorite!
ReplyDeleteI'm making this tonight. But I am adding chorizo sausage in there... maybe in the orzo! Everything else is staying the same! Can't wait to try it!
ReplyDeleteThis looks uh-mazing! I'm making this tonight! I think I'll dice up some green bell pepper and toss in with the orzo.
ReplyDeleteThis recipe is so good, except instead of orzo I made the rice from your "Pollo Loco" recipe and it was a huge success! I will definitely make this again!
ReplyDeleteMJ - so glad you liked it - this and Pollo Loco are two of my all-time favorite chicken recipes
ReplyDeleteTotally with you about nearly licking my plate...that sauce is so good with the chicken and orzo! I made a double batch of the orzo, and spiced with 1 1/2 t chili powder, 1/2 t smoked paprika. I also baked my chicken in the oven - 350 for about 30 minutes. Delicious...new favorite in our house!!
ReplyDeleteI really want to try this but I can't find the marinade, what else could I use?
ReplyDeleteKristen - can you find Lawry's mesquite marinade? You can also use a packet of McCormick's Mesquite marinate mix.
ReplyDeleteWe couldn't find this marinade either, but used Santa Fe Lime and it was really good.
ReplyDeleteThanks for such a great recipe! You've been featured :)
Crafty Momma
http://craftsformommas.blogspot.com/2013/01/queso-smoothed-chicken.html
Looks great!!! Any idea on how many calories per serving?
ReplyDeleteLooks great!!! Any idea on how many calories per serving?
ReplyDeleteDo you have any suggestions of what can be used in replace of the rotel? So many of your recipes call for rotel but we cannot get it in Canada and this looks DELISH!!!
ReplyDeleteDenita - you can use a can of diced tomatoes and a small can of green chilies.
ReplyDeleteI happened onto your site yesterday and am so pleased to have found you - I used the Black Diamond extra sharp cheese with the Rotels and my husband and I were delighted! This is a keeper! Thanks!
ReplyDeleteAmazing recipe. Just blogged about it and how my boyfriend & I are basically addicted to this meal!
ReplyDeleteI want to make this but cant find the Lawreys seasoning anywhere. Tried oredering online even and they sent me a message 2 days later saying they cant get it anymore. Any suggestions on what I can use instead??
ReplyDeletew2003s - you can use the Lawry's Mesquite marinade if you can't find the Baja Chipotle.
ReplyDeleteWant to make this tomorrow for Cindo De Mayo!!! Do you need to pre-cook (boil) the orzo first or does it cook in the oil and broth? Thanks!
ReplyDeleteEllen - don't Pre-cook the orzo. It cooks in the oil and broth. Enjoy!
ReplyDeleteGlad a couple folks posted that it still came out ok after baking in oven since I don't know to much about grilling. Gonna pick up what I need and make this tomorrow night.
ReplyDeleteKellie - you can pan sear the chicken for 2-3 minutes on each side and finish it off in the oven at 400 for 10 minutes. Enjoy!
ReplyDeleteAwesome dish! Hubby loves it!
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ReplyDeleteMade this once and the family licked the pan. Tonight going to try making with the new white Velveeta in place of the normal one. We pan fried since we don't have grill and the family loved
ReplyDeleteLord help me. I can't wait to make this!
ReplyDeleteThis is cooking right now. Seems delicious and we are queso fans. Doing some fresh steamed broccoli on the side and will also top with the queso sauce. Thanks for sharing and very very easy too. I did not have the marinade, so made my own with some liquid smoke I had and soy sauce and fresh garlic. Can't wait to eat!
ReplyDeleteDelicious and a keeper! Easy too! I made it with rice instead of orzo and was still delicious. Made my own marinade and served it with steamed broccoli. Topped it all with the queso! Was great! Thanks!
ReplyDeleteI cannot find "southwest" seasoning in the store. What exactly are you using? This isn't the first time I've seen a recipe calling for it - is there a blend that I can make myself?? Thank you in advance!!
ReplyDeleteOmg so yummy! Chicken was tender after a quick marinade and I cooked in cast iron. The southwest seasoning was yummy and the queso was delicious. Must serve with chips next time!
ReplyDeleteCan this be made without orzo/rice...my husband doesnt like carbs during week? Or has anyone tried possibly using cauliflower rice instead?
ReplyDeleteThe orzo is made separately from the chicken so you dont have to make the orzo. I served green beans as a side which complemented the chicken very well.
DeleteMade this for dinner tonight- so, so good! Used hot rotel since my boys like spicy, and it was really good. Taking leftovers for lunch tomorrow.
ReplyDeleteAbsolutely delicious! Orzo was too expensive at my market, so I substituted rice. Soooooo yummy!
ReplyDeleteAbsolutely delicious! Orzo was too expensive at my market, so I substituted rice. Soooooo yummy!
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