I first made this chicken con queso recipe for a Cinco de Mayo party a few years ago it was love at first bite! Now it’s become a permanent fixture in my weeknight dinner routine. It’s super quick to prep and calls for minimal ingredients, most of which I usually have on hand. However, that’s not why I can’t stop making it… my family practically begs me for this cheesy Mexican chicken! Sometimes, it can be challenging to make sure my kids eat enough protein. I’ve found that the trick is to smother that protein with lots of queso and gooey cheddar cheese. It works like a charm every time!
What’s in chicken con queso?
Baked chicken breasts and queso is always a good idea, right? Here’s a quick look at what makes this recipe really pop:
Chicken: While I love using chicken breasts for this recipe, boneless, skinless thighs also work well. Cheddar Cheese: For the very best flavor and texture, consider grating the cheddar cheese right off the block. Queso: Any brand will do the trick! So far, I’ve yet to try a jar of queso that I didn’t enjoy.
How to Store and Reheat
This chicken con queso is best served as soon as it’s ready, but you can prep the whole dish and keep it covered in the fridge for a few hours until you are ready to bake it. Once baked, leftovers will keep for 3-4 days in the fridge and can be reheated in the oven covered with foil at 350°F for around 20 minutes.
Notes and Tips
When I’m not making this for my kids, I like to heat things up with some cayenne powder. Sprinkle it right on top of the chicken breasts with the other seasonings for a spicy kick. Feel free to omit the green chiles if you want to make it super mild.
More Baked Chicken Recipes We Love
Caesar Chicken Butter Baked Chicken Tuscan Stuffed Chicken Creamy Herb Chicken
