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This is one of my favorite grilling recipes. I make this often when our mangoes are in season, but feel free to use papaya which is equally as good, and if you don't like either of those, peaches will also work. And if you don't like the fruit ... try red peppers - it isn't quite the same but will be ok as a substitute. I like to marinate the chicken 1-4 hours, the longer the better, but don't over marinate, you still want to taste the chicken. Then skewer with the fresh fruit and onion, grill and serve with the queso blanco sauce. This couldn't be easier. Now, you can use any of your favorite recipes for the Queso Blanco sauce or dip, but mine is basically the same as another Zaar recipe already posted, so this is his recipe, Queso Blanco Mexican White Cheese Dip, which I have made and I enjoyed it very much and recommend - See my review. This is a great recipe for a crowd when on a budget, or for that matter ... not on a budget. However it is a great cost saver! Use chicken thighs rather than breasts and even stretch out the budget further by adding, not only mango or papaya, but the red pepper and maybe some pineapple. Add rice to the menu, (I prefer a yellow rice, but white is fine) and toss in a few scallions for color, make Sarasota's Spicy Simple Black Beans and Fresh Greens, Avocado With a Lime Vinaigrette and you have a 4 course meal. Good enough for company and easy but full of flavor.
Units: US | Metric
Serving Size: 1 (209 g)
Servings Per Recipe: 6
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