6 boneless chicken breasts
3 teaspoons Seasoning for Tacos
8 ounces cheddar cheese, shredded
1/2 cup heavy cream
1/2 cup mayonnaise
10 ounce can Ro-tel tomatoes, drained (tomatoes with green chilies)
Season the chicken breasts with the taco seasoning. Grill and keep warm while preparing the queso sauce.
In a medium microwaveable bowl, mix the cheese and cream. Microwave 2 minutes on HIGH to melt the cheese; stir until well blended and creamy. Whisk in the mayonnaise until smooth then stir in the Ro-tel tomatoes. Microwave about 2 minutes on 50% power until heated through. Serve the sauce over the chicken. Garnish with sliced green onions, if desired.
Makes 6 servings
Do not freeze
Per Serving: 491 Calories; 36g Fat; 38g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
I was disappointed in how this turned out. The cheese sauce was much too thin and tasted too much like mayonnaise. I still like the idea of serving queso sauce over chicken but I think I'd try making the sauce a little differently next time. I think I'll leave out the mayonnaise and cut the cream down to 1/4 cup.
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