Roasted peach barbecued chicken topped with bacon and smoked Gouda cheese sauce, served over hash browns.
This post is sponsored by Martinez Fire Roasted Salsa, but my love of the product is all my own.
I wish it was every day I made a recipe that my husband loved as much as this one. I mean, I know they can’t all be “wins,” but he really REALLY loved this one. Honestly though, what’s not to like?
Barbecued chicken … BACON … cheese … hash browns … it all just makes me think of one word … YUM.
I have cooked with Martinez salsa before. Remember the Carnitas Nachos that I did for tailgating? Maybe you recall the Double Decker Baked Tacos I made for National Taco Day? Both of those recipes were my introduction to this awesome salsa that is full of fire roasted flavor. Martinez salsas come in four flavors; Hot, Medium, Mild and Peach. My kids love the peach one. I couldn’t wait to come up with a unique recipe to use it in.
Martinez Salsa was developed five generations ago, by Great Grandmother Martinez, in Mexico’s Yucatan Peninsula. True fire roasted Mexican Salsa is unique in the market and now we can enjoy it at our kitchen tables.
I made a marinade of Martinez Fire Roasted Peach Salsa and our favorite bottled BBQ sauce. After it bathed itself in that glorious mixture for a couple of hours, I grilled it up and topped it with some freshly cooked bacon slices. I whipped up a cheese sauce from a smoked Gouda cheese and drizzled it over the top — it was I-N-C-R-E-D-I-B-L-E!
Next time you are looking for a way to spice up dinner, grab yourself a jar (or two!) of Martinez Fire Roasted Peach Salsa and make your family some Cowboy Chicken!
- 6 chicken breasts
- 12 pieces of bacon, cooked
- 1/2 cup Martinez Fire Roasted Peach Salsa
- 1/2 BBQ sauce
For the Cheese Sauce:
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1/4 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup whole milk
- 6 ounces Smoked Gouda cheese, shredded
- Chives, optional
- 1 pound hash brown potatoes, fried crispy, for serving
Mix together: BBQ sauce and Martinez Fire Roasted Peach Salsa
Place chicken breasts in a zippered gallon sized bag. Pour BBQ/Salsa mixture over chicken. Seal the bag and squeeze the chicken around in the bag to coat. Place in fridge for 2 hours. Flip the bag a couple of times, if you're able to, to coat the chicken evenly in the marinade.
To prepare the cheese sauce: In a saucepan, melt butter over medium heat. Add the flour. Whisk until there are no lumps. Add milk, whisking constantly until smooth. Add chili powder, salt and pepper. Stir constantly for 5 minutes. Remove from heat and stir in the shredded smoked Gouda.
Top each grilled chicken breast with 2 slices of bacon.
To plate: Place hash browns on plate, top with chicken/bacon. Pour warm cheese sauce over the top. Sprinkle with chives if desired.
Top each piece with two bacon slices.
Amount Per Serving: Calories: 688 Total Fat: 38g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 171mg Sodium: 1410mg Carbohydrates: 29g Fiber: 2g Sugar: 5g Protein: 56g