This is the ULTIMATE comfort food recipe. Have you ever combined two really great things to make an even greater thing? Chicken fried chicken and a really good queso blanco, two staples from my childhood in Texas begging to be united.
Look close, closer, do you see its gooey cheesy goodness covering all that awesome chicken crispiness? It's as delicious as it looks and simple to make, in fact, you may already have the ingredients at home.
This recipe makes a slightly larger then necessary batch of queso so that you can have it as a side for tortilla chips, or vegetables.
April
Queso Chicken
- 1 cup all-purpose flour
- 1 tsp seasoned salt
- 4 boneless skinless chicken breast halves
- 1 cup of milk
- 1/4 cup Canola oil
Ingredients for the Queso Blanco:
- 1 cup Monterey Jack cheese
- 1/4 cup salsa
- 1/4 cup half-and-half
- 1/2 tsp minced garlic
- 1/2 teaspoon salt
Directions:
Heat oil in a large skillet over medium heat. In one bowl, combine flour and seasoned salt. Pour milk into another bowl. Using tongs, dip chicken breasts first in milk, then in flour coating both sides of the chicken breast, shake off excess flour. Add the chicken to the skillet. Repeat with each breast, being careful not to crowd the pan.
Cook chicken breasts for approximately 10 minutes on each side or until chicken is no longer pink in the center and juices run clear. Once done, drain breasts on a plate covered with paper towels.
Put all queso ingredients into a double boiler and turn heat to medium. Cook until melted and well blended, stirring with a wooden spoon.
Place chicken on individual plates and smother with queso.
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