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Mexican Chicken Kabobs with Chile Cheese Sauce

These cheesy Mexican chicken kabobs can’t wait to start sizzling on your grill!
Prep 35 Minutes
Total Time 45 Minutes
Servings 4

Ingredient List

  • 8 (10-inch) bamboo skewers
  • 8 oz pasteurized prepared sharp Cheddar cheese product loaf, cut in 1/2-inch cubes
  • 1 can (4 oz) whole green chiles
  • 1 tablespoon Sriracha sauce
  • 1 1/4 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1/4 cup olive oil
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 2 medium red bell peppers, cut into 1 1/4-inch pieces (12 pieces)
  • 4 green onions, cut into 1 1/2-inch pieces
  • 1/4 teaspoon salt
Recipe Continues Below


  1. Heat gas or charcoal grill. Soak skewers in water 10 minutes; drain.
  2. In medium microwavable bowl, mix cheese, chiles and Sriracha sauce. Microwave uncovered on High 4 to 5 minutes, stirring once after 2 minutes, until cheese melts and mixture is smooth; keep warm.
  3. Meanwhile, in medium bowl, mix chicken, 2 tablespoons of the olive oil and the taco seasoning mix. On each of 4 skewers, thread chicken, leaving 1/4-inch space between each piece.
  4. On remaining 4 skewers, thread alternating bell peppers and green onions. Brush vegetables generously on both sides with remaining 2 tablespoons olive oil; sprinkle with salt.
  5. Place kabobs on grill over medium heat. Cover grill; cook vegetables 6 to 8 minutes and chicken 10 to 14 minutes, turning kabobs 1 or 2 times, until grill marks form, vegetables are tender and chicken is no longer pink in center. Serve with cheese sauce.

Expert Tips

  • Craving carbs too? Stuff chicken and veggies into warmed soft tortillas, or serve over rice.
  • If vegetables kabobs are finished before chicken kabobs, keep warm by covering tightly with foil or placing in a 200°F oven. Cheese sauce can also be kept warm, covered with foil, in the same oven.
  • Metal skewers can be used instead of bamboo. Bamboo skewers are soaked in water so they're less likely to burn; there is no need to soak if you use metal skewers.


  • 1 Serving Calories 480 (Calories from Fat 260);  Total Fat 29g (Saturated Fat 7g ,Trans Fat 0g);  Cholesterol 105mg;  Sodium 1640mg;  Potassium 480mg;  Total Carbohydrate 14g (Dietary Fiber 1g ,Sugars 9g);  Protein 40g
  • % Daily Value: Vitamin A 70%;  Vitamin C 80%;  Calcium 40%;  Iron 15%
  • Exchanges: 1 Other Carbohydrate;  1/2 Vegetable;  4 Very Lean Meat;  1 1/2 High-Fat Meat;  3 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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