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!!!
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Pin This RecipeYum-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!
Queso Smothered Chicken
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.
Steph
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Thanks!
Jeannette – instant rice would be 1:1 ratio
Even if its instant rice?
Jeannette – it would be a 2:1 ratio with rice. 2 cups water/broth for 1 cup of rice.
Hope you enjoy it!
My stores doesn’t sell that sauce qny suggestions?
Use not Israel 🙂
I'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!
Pinned it! Looks fabulous, Steph. Can't wait to try it.
OMG!!! Made this last night and LOVED it!!! This for sure will make it into a must have again!!!
What can i use instead of the marinade? Would love to make it but in quarantine
Try some Italian dressing and taco seasoning. Add some liquid smoke if you have it.
Would a garlic and herb vinaigrette be okay to marinade in?
Sure! You can marinate the chicken in anything you like. Enjoy!
Tammy – the spice comes from the Ro-tel. I would use mild Ro-tel if you are concerned about heat.
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!
Awesome! I love spicy food and could eat Mexican food anytime. Thanks so much for sharing ~ I will definitely be making this!
Pat
The 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.
I love the new halloween header too.
Dog 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. 😛
Do you prepare the orzo as per package directions and then move on to step 3 or prepare the orzo as in step 3
NO – the orzo is cooked in step 3.
So you put the orzo in the saucepan with the oil and cook it that way before adding the chicken broth? Wouldn’t it burn?
That is how I make it. You can make it however you would like.
putting this on my must try list!
I could eat this right now for breakfast.
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.