Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 4 people
I cannot get over this Queso Smothered Chicken! It’s a great dish with Tex-Mex grilled chicken smothered in Queso, then served over southwest seasoned orzo. It is super quick and easy to make and a crowd favorite! Try this easy recipe soon, this undoubtedly deserves a spot on your menu list!
Ingredients
1 tablespoon olive oil
1 bottle of Lawry’s Baja Chipotle 30-minute marinade or Mesquite
2 tablespoons tomato paste
4 boneless chicken breasts, pounded to an even thickness
1 c. orzo
2 c. chicken broth
2 teaspoons Southwest Seasoning or chili powder
1 (10 ounces) can diced tomatoes and green chilies, undrained\
1 (8 ounces) package of Velveeta, diced
HOW TO MAKE QUESO SMOTHERED CHICKEN
Step 1: Over the chicken, pour the Baja Chipotle Marinade. Place in the fridge to marinate the chicken for at least 30 minutes or overnight.
Step 2: Once the chicken has been marinated, cook the chicken on the grill until the internal temperature of the chicken reaches 165 degrees.
Step 3: In the meantime, ready the orzo. In a large saucepan, heat the oil over medium heat. Once the oil is hot, add the orzo to the pan and cook until lightly browned, stirring constantly. Then, add the Southwestern Seasoning or chili powder, tomato paste, and chicken broth. Stir well and bring everything to a boil. Once boiling, adjust the heat to low and put the lid on. Let the mixture simmer for about 15 to 20 minutes, then fluff using a fork.
Step 4: In a medium bowl, place the diced tomatoes & green chiles (undrained), and Velveeta. Mix well, then heat in the microwave on high at the 30-second interval until the cheese has melted.
Step 5: When ready to assemble, put 1/4 of the orzo on a plate. On top, place the grilled chicken and drizzle with 3 to 4 tablespoons of the cheese dip. Enjoy!
Ingredients
- 1 tablespoon olive oil
- 1 bottle of Lawry’s Baja Chipotle 30-minute marinade or Mesquite
- 2 tablespoons tomato paste
- 4 boneless chicken breasts, pounded to an even thickness
- 1 c. orzo
- 2 c. chicken broth
- 2 teaspoons Southwest Seasoning or chili powder
- 1 (10 ounces) can diced tomatoes and green chilies, undrained\
- 1 (8 ounces) package of Velveeta, diced
Instructions
Step 1: Over the chicken, pour the Baja Chipotle Marinade. Place in the fridge to marinate the chicken for at least 30 minutes or overnight.
Step 2: Once the chicken has been marinated, cook the chicken on the grill until the internal temperature of the chicken reaches 165 degrees.
Step 3: In the meantime, ready the orzo. In a large saucepan, heat the oil over medium heat. Once the oil is hot, add the orzo to the pan and cook until lightly browned, stirring constantly. Then, add the Southwestern Seasoning or chili powder, tomato paste, and chicken broth. Stir well and bring everything to a boil. Once boiling, adjust the heat to low and put the lid on. Let the mixture simmer for about 15 to 20 minutes, then fluff using a fork.
Step 4: In a medium bowl, place the diced tomatoes & green chiles (undrained), and Velveeta. Mix well, then heat in the microwave on high at the 30-second interval until the cheese has melted.
Step 5: When ready to assemble, put 1/4 of the orzo on a plate. On top, place the grilled chicken and drizzle with 3 to 4 tablespoons of the cheese dip. Enjoy!
