Name: Luna | Modern Mexicans Doblado Special Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tbs olive oil; 2 tbs lime juice; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 16 pieces large shrimp (peeled, deveined, tails off); 1 tbs olive oil; 1 tbs lime juice; 0.5 tsp chili powder; 0.5 tsp salt; 1 clove garlic (minced); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1.5 cups whole milk; 1 cups sharp cheddar cheese (shredded); 0.5 cups monterey jack cheese (shredded); 0.25 tsp ground cumin; 0.5 tsp hot sauce (optional); 0.25 tsp salt; 0.25 tsp black pepper; 2 cups Mexican rice (cooked); 1 cups pico de gallo; 2 cups shredded lettuce; 0.5 cups sour cream; 4 pieces lime wedges; 2 tbs fresh cilantro (optional, chopped)

Method

Grilled Chicken

Prepare and marinate chicken

Pat chicken breasts dry. In a bowl, whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Place chicken in a resealable bag or shallow dish and pour marinade over. Marinate at room temperature 15–20 minutes or refrigerate up to 2 hours.

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill chicken 5–7 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) and juices run clear. Transfer to a plate, tent with foil and rest 5 minutes before serving.

Grilled Shrimp

Marinate shrimp

In a bowl combine 1 tbs olive oil, 1 tbs lime juice, 1/2 tsp chili powder, 1/2 tsp salt and 1 minced garlic clove. Add 16 shrimp and toss to coat. Let sit 10 minutes while chicken grills.

Grill shrimp

When grill is hot, place shrimp directly on grill or on skewers. Grill 1.5–2 minutes per side, until opaque and just curled. Remove from heat to avoid overcooking. Keep warm.

Cheese Sauce

Make roux

In a small saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk continuously for 1–2 minutes until bubbly and lightly golden (cook off raw flour taste).

Finish sauce

Gradually whisk in 1.5 cups whole milk, bringing to a gentle simmer until thickened (about 3–4 minutes). Reduce heat to low and stir in 1 cup shredded cheddar and 1/2 cup monterey jack until smooth. Season with 1/4 tsp cumin, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper. Keep warm on very low heat, stirring occasionally. If too thick, thin with up to 2 tbs milk.

Assemble & Serve

Plate: divide 2 cups cooked Mexican rice between 4 plates (about 1/2 cup rice per plate).

Place one rested grilled chicken breast on each rice portion.

Top each chicken breast with 4 grilled shrimp.

Ladle 2–3 tbs warm cheese sauce over the shrimp and chicken on each plate (adjust to taste).

Add 1/4 cup pico de gallo, 1/2 cup shredded lettuce, and 2 tbs sour cream to each plate as sides or garnish. Garnish with cilantro and a lime wedge.

Serve immediately while hot. Optional: offer extra lime wedges, pico de gallo and hot sauce at the table.