Pollo Loco Chihuahua Recipe
10 oz. grilled boneless breast of chicken, sliced ham & cheese sauce.
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Ingredients
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Chicken
Ham
Cheese Sauce (Chihuahua-style)
Garnish / Serving
Method
Chicken
Prepare and marinate
Pat the 10 oz chicken breast dry with paper towels. Pound gently to even thickness (about 1/2") if needed. Brush both sides with 1 tablespoon olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp ground cumin. If using, drizzle 1 tablespoon lime juice and let rest 10 minutes at room temperature (or up to 30 minutes refrigerated).
Grill the chicken
Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Grill the chicken 4–5 minutes per side, until grill marks form and an instant-read thermometer inserted into the thickest part reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice the breast into 1/4"–1/2" slices on a diagonal.
Ham
While the chicken rests, warm the sliced ham briefly in a skillet over medium heat for 30–60 seconds per side just to take the chill off and release aroma (do not overcook). Keep warm until plating.
Cheese Sauce (Chihuahua-style)
Make a roux
In a small saucepan over medium-low heat, melt 1 tablespoon unsalted butter. Whisk in 1 tablespoon all-purpose flour and cook 30–60 seconds, stirring, until fragrant and pale — do not brown.
Add milk and thicken
Gradually whisk in 3 fl oz milk (about 90 ml) until smooth. Continue to cook, whisking, until the mixture thickens slightly and coats the back of a spoon, about 2–3 minutes.
Add cheese
Reduce heat to low. Add 4 oz shredded Chihuahua (or Monterey Jack) cheese a handful at a time, whisking until fully melted and smooth. If the sauce becomes too thick, whisk in up to 1–2 tablespoons additional milk to reach a pourable consistency.
Season and finish
Season the sauce with 1/2 tsp salt, 1/4 tsp white or black pepper and a pinch (1/8 tsp) nutmeg if using. Stir in 1 tablespoon crema or sour cream for sheen and slight tang, if desired. Keep the sauce warm on the lowest heat, stirring occasionally.
Plating & Serve
Place the sliced grilled chicken breast on a warmed plate. Drape the warmed ham slices over or beside the chicken. Spoon the warm Chihuahua cheese sauce generously over the chicken and ham so slices are coated and slightly pooled on the plate.
Garnish with chopped cilantro and serve with a lime wedge on the side. Serve immediately.