Ingredients:

• 4 chicken breasts boneless & skinless, pounded down to 1/2″
• 2 teaspoon chili powder
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 1 tablespoon paprika
• 1 1 ⁄2 tablespoons ground cumin
• 1 ⁄2 teaspoon salt
• 1/2 teaspoon pepper

Cheese Sauce:

• 1/4 cup flour
• 1/4 cup butter
• 2 cups half and half
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 2 cups extra sharp cheddar cheese shredded, do not use the pre-shredded cheese it will make the sauce gummy
• 1 small can green chilies, if desired

Directions:

1. Mix together the chicken seasonings. Rub into both sides of the chicken breast.
2. Heat a grill to medium-high heat, and grill your chicken until done. Temperature should be 165 degrees.
3. Remove chicken to oven (200 degrees) to keep warm.

Cheese Sauce:

1. In a medium sized sauce pot, melt your butter over medium heat.
2. Whisk in flour and cook until it begins to just bubble around the edges.
3. Add in the milk, slowly, whisking to avoid lumps as much as possible.
4. Continue to whisk until mix is heated through.
5. Check the temp (I use my finger). It needs to be hot enough to melt the cheese, but not boiling.
6. When the mix is hot, start whisking in the cheese in small amounts until all of the cheese has been mixed in. Stir in the chiles if desired.
7. Once the cheese is melted, stir in your paprika and cayenne pepper. Taste and adjust seasonings as needed. Serve hot over the chicken.