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
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.