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Chipotle Queso Chicken

A variety of hot, smoky, and sweet peppers adds layers of spice and flavor to each element of this dish. Shredded chicken breast is tossed in a smoky chipotle rub and topped with a silky queso sauce made with even more chipotle powder, plus cheddar and cream cheese. It’s served over Mexican-style cauliflower rice, made with chili powder, cilantro, poblano, and bell pepper. On the side, there’s a colorful medley of roasted zucchini and ancho chili–sprinkled bell peppers.

2 chicken breast

Heavy cream

Cream Cheese

1/2 cup shredded mild cheddar cheese

1/4 cup red onions,

Canned poblano peppers if desired

heavy cream

olive oil





garlic oil (olive oil, garlic)

chipotle peppers (canned) or chipotle powder

chili powder

liquid smoke (water, hickory smoke concentrate),


1 zucchini

6 grape tomatoes

Bell peppers diced up, or if you are lazy like me, I use frozen bell pepper mix with onions (Fajita mix)


Onion powder

Garlic powder

Sprinkle turmeric

Black pepper

Dice up bell peppers, zuchinni, and tomatoes, Bell pepper mix, cover with garlic oil, then season with onion powder, garlic powder, turmeric, salt and pepper.


  • Season both sides of the chicken breasts well with salt in pepper.

  • Mix together the smoked paprika, chipotle powder (if used), chili powder, oregano, and garlic powder.

  • Rub both sides of the chicken pieces with the spice mixture. Set the chicken aside, and let the chicken sit for at least 15 to 20 minutes while you prep the rest of you meal. (this allows the chicken to marinate, and promote even cooking as the chicken comes to a slight room temperature).

  • Make queso while you wait..

  • To cook the chicken, add oil to the pan and heat to medium high

  • Once the oil is hot, add the chicken to the pan. Cook the for about eight to ten minutes or until the chicken is cooked through. Make sure to flip chicken halfway through during the cooking time. Let the chicken rest for a few minutes to ensure the chicken stays juicy.

Queso sauce:

  • Melt butter in a saucepan on medium heat

  • Add flour to make a roux, and lower heat to medium low.

  • Let the flour and butter mixture cook for about three to four minutes.

  • Next add the heavy cream to the saucepan, mix the sauce together well, and cook the mixture for about 5 minutes on medium heat.

  • Add cream cheese and shredded cheese to the cream mixture. Turn the heat down to medium low heat, and allow the cheese sauce mixture to cook for five to 7 minutes, or until cheese has melted.

  • Add a can of diced tomatoes to the cheese sauce, mix well. Season cheese sauce with salt and pepper to taste. Let the cheese sauce cook for another three to five minutes or until the sauce heats through.

  • Add poblano peppers and chipotle peppers, and a dash of liquid smoke if desired

For additional sides, try

Riced Cauliflower or cauliflower gratin

Putting it together

  • Top the chicken with the warm cheese sauce and serve with cilantro, zuchinni mix and a side of cauliflower rice.

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