Queso fundito is one of those foods that must be universally loved. I mean, who could resist its blast of melted, gooey cheese loaded with flavorful ingredients? (Braces self for angry comments from the lactose intolerant.) In any event, it's awesome, and it's the inspiration for this dish—part of a week-long series dedicated to the art of stuffing chicken breasts with really tasty things.
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The simple filling here of browned chorizo, jalapeño, and onion is stuffed into butterflied, flattened chicken breasts, and then the whole thing is cooked and topped with an ultra-creamy, beer-based cheese sauce, made from a mixture of Velveeta, sharp cheddar, and pepper jack. I know what you're thinking: Processed cheese? You betcha. It lends incomparable lushness and body to the sauce. I promise.
Stuffing chicken breast isn't tricky, but you do need to take precautions so the filling doesn't ooze out. The most effective technique involves butterflying the meat by cutting it nearly—but not all the way—in half, so that it opens like a book.
Then I pound it between two pieces of plastic wrap to 1/4-inch thickness and trim the edges to create an even rectangle.
Next, I spoon and spread 1 1/2 tablespoons of the filling on top, leaving a perimeter on all sides. Finally, I roll it lengthwise and secure the meat at 3/4-inch intervals using kitchen twine, starting 1/4-inch from the edge. Toothpicks just don't keep the filling in place, so avoid the temptation to use them instead.
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