Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons olive oil (divided)
  • 1 medium onion (finely diced)
  • 1 large jalapenos ( or 2 small, seeded and finely diced)
  • salt & pepper (to taste)
  • 4 small chicken breasts (or fillets)
  • 15 oz petite diced tomatoes
  • 10 oz mild or original Rotel
  • 12 oz velveeta (cubed)
  • 1 teaspoon cumin
  • cilantro
  • avocado
  • lime wedges

Instruction

  • In large skillet, heat 2 tablespoons olive oil over medium heat. Saute onion and jalapenos until browned and tender, 6 minutes or so. Set aside.
  • Replace skillet back on heat and add remaining 2 tablespoons olive oil. Sprinkle salt and pepper over chicken and brown in hot pan 4-5 minutes per side {or about 2 minutes per side for fillets}. Remove from heat.
  • Replace skillet and reduce heat to low. Add in velveeta, Rotel and diced tomatoes. Stir constantly until velveeta is all melted and sauce is smooth. Pour in sauteed onion and jalapeno and slide in chicken. Coat each piece in cheese sauce and serve over rice. Top with cilantro, avocado, lime wedges or anything else you'd like.