Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, sliced into thin strips
  • 2 tbsp neutral oil (avocado or vegetable)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp sea salt
  • 8 oz white American cheese, shredded
  • 0.5 cup whole milk
  • 4 oz canned diced green chiles, undrained
  • 1 tbsp pickled jalapeño juice
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions:

  1. Season the poultry. Toss the 1.5 lb chicken strips with cumin, smoked paprika, garlic powder, onion powder, and sea salt. Note: Coating the meat directly ensures the spices bloom in the oil.
  2. Sear the chicken. Heat 2 tbsp oil in a skillet until shimmering and cook chicken for 5 to 7 minutes until golden and opaque.
  3. Rest the meat. Remove chicken from the pan and let it sit. Note: This allows juices to redistribute so they don't water down your sauce later.
  4. Warm the base. In a separate saucepan, combine 0.5 cup whole milk and 4 oz green chiles over medium low heat until small bubbles form at the edges.
  5. Incorporate the cheese. Add the 8 oz shredded white American cheese one handful at a time, whisking constantly until completely melted and glossy.
  6. Add the zing. Stir in 1 tbsp pickled jalapeño juice.
  7. Slurry the starch. Mix 1 tsp cornstarch with 1 tbsp water in a small bowl until smooth.
  8. Thicken the emulsion. Pour the slurry into the cheese mixture and whisk for 2 minutes until the sauce thickens and coats a spoon.
  9. Combine the layers. Fold the seared chicken back into the sauce or pour the sauce over the chicken on a serving platter.
  10. Final Tempering. Taste and add a pinch more salt if needed, serving immediately while the sauce is at its peak fluidity.