Chicken & Cheese Recipe

Prepare and season

Pat the chicken breasts dry and cut into roughly 1/2-inch pieces or thin strips. In a medium bowl, toss the chicken with 1 tbs olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika until evenly coated.

Heat a large skillet over medium-high heat. Add the remaining 0 tbs oil (the 1 tbs was used to coat chicken) — if needed add a splash more. When the pan is hot, add the chicken pieces in a single layer, working in batches if necessary, and cook without moving for 2–3 minutes to get a light sear. Stir and continue cooking until the chicken is cooked through and no longer pink in the center, about 4–6 minutes total depending on size.

Push the cooked chicken to one side of the skillet (or remove to a plate if the skillet is crowded). Add 1 tbs olive oil if the pan looks dry, then add the finely chopped onion. Cook until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Mix the onion and garlic with the chicken, adjust seasoning to taste, and stir in 2 tbs chopped cilantro or parsley. Remove from heat and keep warm.

Make a roux

In a clean medium saucepan set over medium heat, melt 2 tbs unsalted butter. Once foaming, add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste but do not let it brown.

Slowly pour in 1 cup milk while whisking constantly to avoid lumps. Add 2 tbs cream if using. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 3–5 minutes.

Lower the heat to low. Whisk in 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg (if using). Add the grated cheddar and monterey jack (or mozzarella) a handful at a time, stirring until fully melted and smooth before adding more. Taste and adjust seasoning.

If the sauce is too thick, thin with up to 2–3 tbs additional milk. Keep the sauce warm on the lowest heat setting, stirring occasionally so it doesn't skin over.

Warm your tortillas, pitas, or buns briefly in a dry skillet or wrapped in foil in a 325°F (160°C) oven for 5–7 minutes. Optionally brush with 1 tbs butter or a little oil and toast in a skillet over medium heat until lightly golden, about 30–60 seconds per side.

Place a portion of the cooked chicken on each tortilla or inside each bun. Spoon a generous amount of the hot cheese sauce over the chicken so it soaks into the meat. If desired, add a dash of hot sauce or a spoonful of salsa for brightness.

Garnish with extra chopped cilantro or parsley and serve with lime or lemon wedges for squeezing over the chicken. Serve immediately so the cheese sauce is warm and gooey.

Leftovers: Store chicken and cheese sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently over low heat with a splash of milk, and reheat the chicken in a skillet or microwave before assembling.