1 1/2 cups grated sharp cheddar cheese
– 1/2 cups cream cheese, softened
– 1 4-ounce can green chiles, drained
– 1/2 medium onion, diced
– 1/4 cup chopped cilantro, for garnish
Instructions
1. Start by heating your favorite heavy skillet over medium-high heat and spread the olive oil like love in the family.
2. Season the chicken breasts with smoked paprika, garlic powder, salt, and pepper, remember both sides as if you were decorating them for a Sunday service.
3. When the pan is ready, gently fold in the chicken and cook each side until golden brown, about 7–8 minutes per side, then set it aside as if you were setting the table before dinner.
4. In the same pan, fry the onion until it softens and is fragrant, like a delicate moment divided. Then pour in the chicken broth to bring out all that flavorful, the memories left behind by the chicken.
5. Whip in the heavy cream, cream cheese, and cheddar until combined into a sauce as smooth as a lullaby.
6. Stir in the green chiles, then return the chicken to the pan, cooking everything together until the sauce thickens and the chicken is tender like a mother’s love.
7. Just before serving, sprinkle with coriander, giving it the final look, like a quilt handed out at a wedding.
Variations and Tips
– For a more smoky flavor, honey, you can add a splash of chipotle powder or a handful of diced, roasted poblano peppers to the mixture.
– Try using a variety of cheeses, maybe some pepper jack for a bit of spiciness or Monterey Jack for a milder touch.
– Are you intolerant to dairy products? Replace the cream and cheese with coconut cream and dairy-free cheese substitutes, although you will deviate from tradition, the essence of the dish will remain.
« And remember, if you’re squeezing this recipe in between chores, you can prepare everything in advance and heat it up when the time is right, keeping it warm until the last rays of sunshine disappear below the horizon. »
