Chicken Queso Bowl Recipe
Grilled adobo chicken, signature 3-Cheese queso, pico de gallo, shredded 3-cheese blend, chile corn salsa, cilantro lime rice, and black beans, served in a bowl.
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Ingredients
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Chicken
3-Cheese Queso
Pico de Gallo
Chile Corn Salsa
Cilantro Lime Rice
Black Beans
Method
Chicken
- 1
Grill the Chicken
Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil and season with adobo seasoning. Grill for 6-7 minutes on each side or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
3-Cheese Queso
- 2
Prepare Queso
In a saucepan over medium heat, combine cream cheese and milk, stirring until smooth. Gradually add in the shredded cheddar and Monterey Jack cheese until melted. Stir in the diced green chiles and season with salt to taste. Keep warm on low heat.
Pico de Gallo
- 3
Make Pico de Gallo
In a mixing bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt to taste. Mix well and set aside to let the flavors meld.
Chile Corn Salsa
- 4
Prepare Chile Corn Salsa
In another bowl, mix together the drained corn, diced red bell pepper, diced red onion, jalapeño (if using), lime juice, and salt to taste. Set aside.
Cilantro Lime Rice
- 5
Black Beans
- 6
Prepare Black Beans
In a small saucepan, combine the drained black beans, cumin, and salt to taste. Heat over medium heat until warmed through, about 5 minutes.
Assembly
- 7
Assemble the Bowl
In a serving bowl, layer the cilantro lime rice, followed by the black beans, grilled adobo chicken slices, 3-cheese queso, pico de gallo, and chile corn salsa. Top with additional cilantro if desired. Serve warm and enjoy!
