April 07, 2024 1 min read

Southwest Mac N Cheese


16 oz jar - Tostitos Cheese Dip

1/2 Cup Heavy Cream

2 oz can - diced green chiles, or (1 poblano pepper  fine diced)

1/4 fine diced minced onion

1 clove minced garlic

Olive Oil (to coat chicken breast, and for cooking veggies)

2 Tablespoons Big Daddy Hill’s Fajita Seasoning

4 boneless, skinless chicken breast

16 oz box - of penne pasta

1 Tablespoon butter

(2) Vine Ripe Tomato (diced)

Parsley (for garnish)

Water (for cooking pasta, and 1/4 Cup to thin cheese sauce)

Substitute or Add Protein: Grilled Shrimp


  • Prepare the chicken breast by coating lightly with Olive Oil, and seasoning with Big Daddy Hill’s Fajita Seasoning, Cook on medium to high heat for approximately 5 minutes per side or until done (165 degrees internal temp).  Once cooked, slice into strips.
  • Sauté the peppers, garlic, onion and season with Big Daddy Hill’s Fajita Seasoning.
  • Bring a pot of water to a rolling boil.  Add salt to water to taste (should taste slightly less salty than the ocean).  Once water is boiling add penne pasta, and cook to your liking (I prefer slightly past al dente).
  • In a sauce pot add the cheese dip, heavy cream, 1/4 Cup of water.  As the sauce begins to thin and start to simmer, add the sauté veggies, and mix well.
  • Strain pasta, and add to the cheese sauce. Top with cooked chicken breast, diced tomato and parsley for garnish.