Queso-Topped Baked Chicken

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 4

Ingredients

• 1 (10-ounce) can of undrained diced tomatoes blended with green chiles (we recommend RO-TEL® Original)

• 1 pound block of processed cheese food (such as Velveeta®)

• 2 tablespoons milk, optional (for a thinner sauce consistency)

• 6 scallions, chopped, with white and green portions separated

• 1/4 cup freshly chopped cilantro, plus extra to adjust to taste

• 4 (8 ounce) skinless, boneless chicken breasts

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• Kosher salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• Fresh cilantro sprigs, for garnish (optional)

• 1 cup crushed corn tortilla chips, or more to taste

Directions

1. Prep and measure out all ingredients ahead of time to make the cooking process simple and streamlined.

2. Place a nonstick skillet over medium heat, then add the diced tomatoes with chiles and processed cheese. Use a wooden spoon to break the cheese into smaller chunks as it warms, stirring continuously until the cheese melts fully and the whole mixture blends into a smooth queso. Stir in the optional milk if you prefer a thinner sauce.

3. Fold in the chopped white scallion parts and chopped cilantro, then remove the skillet from heat and set the queso aside while you prep the chicken.

4. Preheat your oven to 400 degrees F (200 degrees C), and position a rack in the middle of the oven. Pound chicken breasts to an even thickness (for consistent cooking) and pat them completely dry with paper towels. Season both sides of each chicken breast evenly with cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.

5. Pour olive oil into a large, ovenproof nonstick skillet, and heat over medium-high heat until the oil shimmers. Carefully add the seasoned chicken, and sear both sides until golden brown, about 3 to 5 minutes per side.

6. Spoon and spread the prepared queso sauce evenly over the top of each seared chicken breast.

7. Leave the skillet uncovered, and bake in the center of the preheated oven for 20 to 25 minutes. The chicken is fully cooked when it has no pink in the center, juices run clear when cut, and an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C).

8. Top the baked chicken with cilantro sprigs, the reserved green scallion parts, and crushed corn tortilla chips for extra crunch, then serve immediately.