Western · Keto
Queso Chicken Bake
Tender chicken thighs baked under a bubbling blanket of creamy queso with green chiles, jalapeño, and melted cheddar.
Halal-friendly Easy
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
4g Net carbs
46g Protein
50g Fat
660 Calories
Per serving
Ingredients
- 2 lbs (900g) Boneless chicken thighs
- 8 oz (225g) Cream cheese, softened
- 1 cup (110g) Sharp cheddar, shredded
- 1/2 cup (55g) Monterey Jack, shredded
- 1/4 cup (60ml) Heavy cream
- 1 can (4 oz) Diced green chiles (canned)
- 1 medium Jalapeño, finely diced (seeded for milder heat)
- 3 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Chili powder
- 1 tbsp Olive oil
- 2 tbsp Fresh cilantro, chopped
- to taste Salt and black pepper
Method
- Preheat oven to 400°F (200°C). Pat chicken thighs dry and toss with olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
- Arrange chicken in a single layer in a 9x13 baking dish.
- In a bowl, mash cream cheese with heavy cream, garlic, green chiles, jalapeño, and half of the cheddar until smooth.
- Spread the queso mixture evenly over the chicken. Top with remaining cheddar and Monterey Jack.
- Bake 25-30 minutes until chicken is cooked through (165°F internal) and the cheese is golden and bubbling.
- Rest 5 minutes. Sprinkle with cilantro and serve with a green salad or cauliflower rice.
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