• Southwest Creamy Cheese Sauce Topped Grilled Chicken with Sugar Butter Gril


    • • 1 cup Milk
    • • 1 cup Pepper Jack Cheese, grated
    • • 2 tablespoons Parmesan Cheese, grated
    • • 1/2 stick butter
    • • 4 large chicken breasts
    • • 4 slices thick cut bacon, diced
    • • 1 bunch asparagus
    • • 1/2 can black beans
    • • 1/2 can corn
    • • 1 large tomato, diced
    • • 1 teaspoon olive oil
    • • Cajun seasoning to taste
    • • 1/2 cup sugar


    Lightly oil and season chicken breasts with Cajun seasoning. On medium heat, place on grill. Turn in five minutes to finish. In a large saute pan, cook bacon on medium heat until it starts to crisp. Add cream and simmer. Add Pepper Jack and Parmesan Cheese. Stir until melted and lower heat. Add black beans and corn. Add Cajun seasoning to taste. Allow sauce to thicken while preparing asparagus. Once chicken breast is fully cooked, place on a plate and ladle cream sauce over breast and garnish with diced tomatoes. Melt 1/2 stick butter and pour over cleaned asparagus. Sprinkle with sugar and roll asparagus around until covered in sugar and butter. Grill on medium heat and let cook for eight minutes, turning asparagus periodically to cook all sides. (Note: asparagus will look like it is burning, however, that is the sugar caramelizing.)