Name: Tortilla Crusted Chicken with Spicy Cheddar Cheese Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 2 boneless skinless chicken breasts; 2 cups tortilla chips, crushed; 1½ teaspoons cumin; ½ teaspoon garlic powder; ½ teaspoon paprika; 1¼ cups flour; 1 teaspoon kosher salt; 2 eggs; 2 tablespoons butter; 2 tablespoons flour; 2 cups milk; 2 cups sharp cheddar cheese, shredded; 1 4-ounce can green chiles; ¼ teaspoon onion powder; ¼ teaspoon garlic powder; ¼ teaspoon cumin; ¼ teaspoon cayenne pepper; Salt and pepper, to taste; Handful cherry tomatoes, sliced in half; ¼ cup cilantro, chopped (a generous handful); ¼ small red onion, finely chopped

Ingredients

2 chicken breasts (boneless, skinless)

2 cups tortilla chips (crushed)

1 1/2 teaspoons cumin

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1 1/4 cups flour

1 teaspoon kosher salt

2 eggs

2 tablespoons butter

2 tablespoons flour

2 cups milk

2 cups sharp cheddar cheese (shredded)

1 4-ounce can green chiles

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon cayenne pepper

Handful cherry tomatoes (sliced in half)

1/4 cup cilantro (a generous handful, chopped)

1/4 small red onion (finely chopped)

Instructions

Step 1: Preheat the oven to 425 degrees. Set a wire rack inside a baking sheet and grease with nonstick spray.

Step 2: Cut each chicken breast in half lengthwise to make four thin pieces. Flatten them with a mallet to about 1/4 inch thickness for even cooking.

Step 3: In a shallow dish, combine the crushed tortilla chips with cumin, garlic powder, and paprika. In a second shallow dish, beat the eggs with a splash of water. In a third shallow dish, mix flour with kosher salt.

Step 4: Dredge each chicken piece in the flour mixture, shaking off excess. Dip into the egg mixture, then coat with the tortilla chip mixture. Place coated chicken on the wire rack.

Step 5: Bake the chicken for 18-20 minutes until the crust is golden brown and the internal temperature reaches 165 degrees or no longer pink.

Step 6: While the chicken bakes, prepare the spicy cheese sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.

Step 7: Gradually whisk in milk and cook until the sauce thickens, about 3-5 minutes. Stir in cheddar cheese, green chiles, onion powder, garlic powder, cumin, cayenne pepper, and season with salt and pepper.

Step 8: Serve the tortilla crusted chicken with a drizzle of spicy cheese sauce. Garnish with cherry tomatoes, cilantro, and red onion for a fresh finish.

Tips & Variations

For extra crunch, double coat the chicken by repeating the egg and chip dredging step before baking.

Substitute the sharp cheddar with Monterey Jack or pepper jack cheese for a different flavor profile.

Add diced jalapeños to the cheese sauce for extra heat.

If you prefer, pan-fry the chicken in a bit of oil instead of baking for a crispier crust.

FAQs

Can I use pre-cooked chicken for this recipe?

This recipe works best with raw chicken breasts to ensure the crust adheres and bakes properly. Using pre-cooked chicken may result in a less crispy coating and uneven heating.

Is it possible to make this recipe gluten-free?

Yes, use gluten-free flour in place of regular flour and check that your tortilla chips are gluten-free. This will keep the coating crispy while accommodating gluten-free diets.