The BEST Queso and Spicy Mexican Chicken

There is a Mexican food chain in the Twin Cities area that we are just obsessed with, a little place called Alcupulco.  We love everything about it, especially the Queso Dip.  Holy cats, that stuff is so freaking good.  You can order it with your chips and salsa, smother your burrito with it, order it to go....whatever way you order it, just get.it.in.your.belly.  

So, I thought I should probably try to recreate the Queso Dip at home and let me tell you, friends, I nailed it.  It is SO good and this is SO dangerous.  I served it over spicy chicken along with Spanish Rice and chips with corn salsa.  Yeah, let's just say Mr. Schwartz was one happy guy.  

Let's start with the chicken, specifically the spice rub.  But, I have to be honest, when I made it, it was SO freaking salty (hence the HUGE tablespoon of salt up there...what was I thinking!?) so reduce that down to a teaspoon...the flavor was AH-MAZING but the salt was out of this world...

1/2 teaspoon of chili powder

1/2 teaspoon garlic

Dried Mexican oregano.  I know, you are probably saying "I don't have that stuff, when would I ever use it?"  Well, let's just say I thought the same thing...until I had it in my cupboard.  Now I use it all the time!

You will also need 1/2 teaspoon dried chipolte powder.

Give it a good mix, yours will look less salty...because you will use less salt :) 

Rub the spice mixture all over your chicken

And place it into a large skillet with a drizzle of canola oil.  Cook for 4 minutes or so on each side or until no longer pink in the middle.

Alright, alright, I know this stuff is just junk but it is the essential element to the queso.  I found it at drum roll please....Walmart.

Anyways, take a bunch of slices and tear them into pieces.

Chop up a few pickled jalapenos and that's basically the prep.  Easy.

Melt some butter in a sauce pan

Add some flour and give it a good stir

Let the flour taste cook out for a few minutes...

And flip the chicken...

After the flour has had a chance to cook a bit, pour in some milk and whisk the heck out of it to avoid lumps

Once you reached a smooth consistency, add in the cheese

And the jalapenos (forgot to take a picture of that) and salt.  Give it a stir, if it is too thick, add additional milk.  At this point it is a good idea to taste it too, might need more salt or more jalapenos for spice!

That's it.  Smother your spicy chicken breast with it...

Eat it with your Spanish rice

And look at that chicken, it's so good!

Also delicious rolled in tortillas.

Oh, you could also just dip chips in the queso too...whatever blows your hair back.

The BEST Queso and Spicy Mexican Chicken

For the Chicken: 

1 tablespoon canola or vegetable oil

1 teaspoon sea salt

1 teaspoon chili powder

1 teaspoon ground chipolte pepper 

1 teaspoon garlic powder

1 teaspoon Mexican oregano 

3-4 medium sized chicken breasts

Preheat a large skillet on medium high heat and drizzle in the oil.

Combine all of the seasonings into a small bowl and stir.  Sprinkle the seasoning mix on both sides of each of the chicken breasts and rub in.  

Place the chicken into the skillet and cook for about 4 minutes on each side or until no longer pink in the middle. 

For the BEST Queso

2 tablespoons butter

2 tablespoons flour

1 1/2 cups milk 

12 slices of white American cheese, torn into pieces

3-4 (or more if you like it even spicier) tablespoons pickled jalapenos, finely chopped

1 1/2 teaspoons salt

Melt the butter on medium heat in a sauce pan.  Sprinkle in the flour and stir to combine.  Let this cook (while stirring every once in a while) on medium heat for about 3 minutes to cook the flour taste out.  

Once the flour is cooked, pour in the milk and stir the whole time to prevent clumps.  Once you have reached a smooth consistency, add the cheese and continue to stir until the cheese is completely incorporated.  

Add in the jalapenos and salt.  Give it a good stir.  If it is too thick, add a little milk at a time.  Taste it as well, it might need more salt or jalapenos according to your taste.  

Enjoy! 

Recipes by: Mrs. Schwartz