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Mexican Chicken Kabobs with Chile Cheese Sauce

Name: Mexican Chicken Kabobs with Chile Cheese Sauce
Prep time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 (10-inch) bamboo skewers; 8 oz pasteurized prepared sharp Cheddar cheese product loaf, cut in 1/2-inch cubes; 1 can (4 oz) Old El Paso™ whole green chiles; 1 tablespoon Sriracha sauce; 1 1/4 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces; 1/4 cup olive oil; 1 package (0.85 oz) Old El Paso™ taco seasoning mix chicken; 2 medium red bell peppers, cut into 1 1/4-inch pieces (12 pieces); 4 green onions, cut into 1 1/2-inch pieces; 1/4 teaspoon salt

4 Ratings

4 Reviews

Kitchen Tested

Mexican Chicken Kabobs with Chile Cheese Sauce

Prep 35 min
Total 45 min
Servings 4

These cheesy Mexican chicken kabobs can’t wait to start sizzling on your grill!

By Tablespoon Kitchens

Updated September 20, 2016

Ingredients

8 (10-inch) bamboo skewers
8 oz pasteurized prepared sharp Cheddar cheese product loaf, cut in 1/2-inch cubes
1 can (4 oz) Old El Paso™ whole green chiles
1 tablespoon Sriracha sauce
1 1/4 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1/4 cup olive oil
1 package (0.85 oz) Old El Paso™ taco seasoning mix chicken
2 medium red bell peppers, cut into 1 1/4-inch pieces (12 pieces)
4 green onions, cut into 1 1/2-inch pieces
1/4 teaspoon salt

Steps

1

Heat gas or charcoal grill. Soak skewers in water 10 minutes; drain.
2

In medium microwavable bowl, mix cheese, chiles and Sriracha sauce. Microwave uncovered on High 4 to 5 minutes, stirring once after 2 minutes, until cheese melts and mixture is smooth; keep warm.
3

Meanwhile, in medium bowl, mix chicken, 2 tablespoons of the olive oil and the taco seasoning mix. On each of 4 skewers, thread chicken, leaving 1/4-inch space between each piece.
4

On remaining 4 skewers, thread alternating bell peppers and green onions. Brush vegetables generously on both sides with remaining 2 tablespoons olive oil; sprinkle with salt.
5

Place kabobs on grill over medium heat. Cover grill; cook vegetables 6 to 8 minutes and chicken 10 to 14 minutes, turning kabobs 1 or 2 times, until grill marks form, vegetables are tender and chicken is no longer pink in center. Serve with cheese sauce.

Craving carbs too? Stuff chicken and veggies into warmed soft tortillas, or serve over rice.
If vegetables kabobs are finished before chicken kabobs, keep warm by covering tightly with foil or placing in a 200°F oven. Cheese sauce can also be kept warm, covered with foil, in the same oven.
Metal skewers can be used instead of bamboo. Bamboo skewers are soaked in water so they're less likely to burn; there is no need to soak if you use metal skewers.

Nutrition Facts

Serving Size: 1 Serving

Calories: 480

Calories from Fat: 260

Total Fat: 29g; 45%

Saturated Fat: 7g; 33%

Trans Fat: 0g

Cholesterol: 105mg; 35%

Sodium: 1640mg; 68%

Potassium: 480mg; 14%

Total Carbohydrate: 14g; 5%

Dietary Fiber: 1g; 7%

Sugars: 9g

Protein: 40g

% Daily Value*:

Vitamin A: 70%; 70%

Vitamin C: 80%; 80%

Calcium: 40%; 40%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Mexican Chicken Kabobs with Chile Cheese Sauce

Ingredients