Jalapeno Chicken

This dish is infamous among our group of friends here in Charleston. There is a restaurant called Madra Rua where they serve as one of their daily specials Jalapeno Chicken.

I had heard about this for weeks when we first moved here last year and finally demanded to be let in on the Jalapeno Chicken secret. It was an experience I will never forget, especially the time one of my friends ordered extra cheese and they brought it to her in a small soup bowl! (Once you read though the recipe you might gather an understanding of why this is so disturbing.)

Anyway I made it one night after having leftover cheese dip I made for a party and it was a big hit. I think I was able to capture the general spirit of the dish with my rendition. I just had to write up the recipe and share it. Hopefully some of you out there will be able to enjoy the awesome that is Jalapeno Chicken for yourselves now!


Jalapeno Chicken

Cheese sauce:
1 block of velveeta
can of rotel, tomatoes and chiles
1/4 lb. ground beef
cumin, to taste
cayenne, to taste
paprika, to taste
salt and pepper
sliced pickled jalapenos

Chicken:
chicken breasts
salt and pepper
olive oil
cooked rice


Add velveeta to crockpot, allow to melt then add the rotel.
While cheese is melting saute ground beef in pan with tablespoon of oil. Allow meat to brown while breaking into small pieces. (A good trick is to add a 1/4 cup of water to the meat. That helps break up the meat really small which is ideal for the dip.) As it browns add seasonings, cumin, cayenne, paprika and salt and pepper. After it browns drain off any oil, then add to cheese mixture. Then add jalapenos. Mix well.

Season chicken with salt and pepper. Either grill or saute chicken breast with oil olive.

Lay down a bed of the cooked rice, then cooked chicken breast, finally spoon on cheese mixture.