Queso Chicken Skillet


Ok, you guys. Do you remember this recipe for Roasted Jalapeno Queso that I posted waaay back in November because I mayyyybe may had a pregnancy craving for it? WELL folks, that craving came back with a vengeance. And before I get too far into this story, let it be known that I am NOT pregnant again…I just happen to be ravenous because, well, breastfeeding.

So, instead of just having queso with chips, I made a dinner out of it by adding chicken, onions, jalapenos and an extra can of tomatoes. I swear, this recipe doesn’t get much easier than cooking a little chicken and then throwing in a few cubes of velveeta.

I know I know!! I used velveeta in this recipe and proud of it. Also, did you not see the part about the craving? IT HAD TO BE VELVEETA. I really don’t use velveeta a lot. If you follow me on snapchat [email protected]} then you would have seen me and the baby walking around the grocery store looking for the velveeta because we didn’t know where it was kept. That was a fun 30 minutes.

ANYWAYS, my point is..….um…..I eat velveeta on rare occasions. Also: this dinner is legit good. Probably not the healthiest thing on the planet, but that’s why they invented side salads.

These are a few of the photos I snapped of the process with printable recipe below! Have a great weekend 🙂














Queso Chicken Skillet

Yield: 4 servings

Prep Time:

Cook Time:

Total Time:


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


  1. 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.
  2. 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.
  3. 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.

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  1. I’ve always liked Velveeta. This sounds yummy!

  2. Hey I can do that! John really does like Velveeta cheese. This finds really doable! Thanks.