Cheesy Chipotle Chicken


Servings: 4-8
  • 1 lb boneless skinless chicken thighs
  • 2 tablespoons light olive oil
  • 1 cup chopped white onion
  • 2 garlic cloves, crushed and chopped
  • 1 (7 1/2 ounce) can chipotle chiles in adobo (use 2 peppers out of the can-chop using food-prep gloves)
  • 1⁄2 cup honey barbecue sauce
  • 1 cup Fontina cheese, shredded (or cubed)
  • 1⁄4 cup heavy cream
  • 1 teaspoon fresh lime juice
  • 1⁄4 cup fresh cilantro, chopped
  • Preheat oven to 375 degrees F.
  • Rinse and dry your thighs and place them in a glass baking dish.
  • Heat the oil in a medium skillet on medium heat and saute the onions and garlic until soft (about 3 minutes).
  • Stir in the adobo peppers and saute for 2 more minutes turning the heat down to medium-low.
  • Stir in the BBQ sauce and fontina. Stir and melt the cheese with the sauce (about 4 minutes).
  • Stir in the cream until blended then stir in the lime juice and blend well.
  • Remove skillet from heat and pour sauce over the chicken thighs.
  • Bake for 45 minutes or until chicken is no longer pink and juices run clear.
  • Remove chicken from the oven to a serving platter and top with the fresh cilantro then serve!