25 min
25 min

Pollo del Rey with Jalapeño Cheese Biscuits


  • 1 cup of Cacique® Crema Mexicana

  • ½ package (5 oz.) Cacique® Queso Quesadilla Jalapeño, thinly sliced

  • 3 Tbsp. butter or margarine

  • 1 cup (about 3 oz.) fresh mushroms, sliced

  • ¼ cup green bell peppers, chopped

  • ¼ cup onion, chopped

  • 2 Tbsp. all-purpose flour

  • ½ tsp. salt

  • ½ tsp. paprika

  • 1 can evaporated milk

  • 3 large egg yolks, beaten

  • 2 cups cooked, chopped chicken breast meat

  • 2 Tbsp. jalapeños, diced

  • 2 Tbsp. dry sherry wine

  • 1 (16 oz.) can of refrigerated biscuits (8 biscuits)

Preparation Method
Melt butter in large skillet over medium heat. Add mushrooms, bell pepper and onion; cook, stirring occasionally for 1 to 2 minutes or until tender but not brown. Stir in flour, salt and paprika. Gradually stir in evaporated milk and Crema Mexicana. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Whisk 1 cup thickened sauce into egg yolks; pour into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in chicken, jalapeños, and sherry. Heat through.


Jalapeño Cheese Biscuits:

Bake biscuits according to package instructions.  Remove from oven and cut a slit, insert Queso Quesadilla Jalapeño slices.  Return to oven 3-5 minutes until cheese melts.  Serve Pollo del Rey over hot biscuits.
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