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Pour Baja Chipotle Marinade over chicken and let marinate in the
refrigerator for 30 minutes or overnight. When ready, grill chicken
until done (165 degrees).
While the chicken is grilling prepare the orzo.
Heat oil in a large saucepan over medium heat and add orzo.
Cook, stirring constantly, until lightly browned. Stir in
Southwestern Seasoning or chili powder, tomato paste and chicken
broth; bring to a boil. Reduce heat to low, cover and simmer for 15
to 20 minutes. Fluff with a fork.
Combine Ro-tel and Velveeta in a medium bowl. Heat on HIGH in
the microwave in 30 second intervals until cheese is melted.
To assemble the Queso Smothered Chicken - place 1/4 of the orzo
on a plate, top with grilled chicken. Pour 3-4 Tbsp cheese dip over
chicken and orzo.
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