4 Anaheim or Poblano chiles
3 boned, skinned chicken breast halves
1 teaspoons ground cumin
1/2 teaspoon cayenne
1 teaspoon salt
Lime wedges
1 avocado, peeled. pitter and sliced
1-1/2 cup shredded jack cheese
Prepare a grill for high heat (450 to 550) you can hold your hand 5 inch above cooking grate for 2 to 4 seconds. Rub 1 tbsp, oil over chiles. Cook chiles turning often, until skins are browned. Put chiles in a bowl, cover and let cool. Seed chiles and rub off skins.
Meanwhile, rub remaining oil over chicken. Combine cumin, cayenne and salt. Sprinkle evenly over each chicken breast. grill chicken, turning once, until browned and cooked through, about 10 minutes.
Squeeze a little lime over chicken, then top each breast with a few avocado slices, a chile and cheese. Grill covered, until cheese melts, about 4 minutes.
Yield: Serves 4
Happily submitted to Mouthwatering Mondays, Homemaking Monday, Tempt my Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, Full Plate Thursday, Foodie Friday, Food on Friday,
Fun With Food at Paisley Passions and Friday Favorites at Simply Sweet Home
Yum! Please pass me the plate! That looks amazing!!
ReplyDeleteChicken and avocado, that makes my heart sing! These sound pretty easy to put together as well. Thanks for passing it on :D
ReplyDeleteHi,
ReplyDeleteI am so glad to see you here today. I have been standing in line to have this sandwich. It looks delicious with those chiles, spices and jack cheese...yummy! Thank you so much for sharing with Full Plate Thursday and please come back!
Oh, wow! Our household would love this! I would never think to top anything with a chile like that. We love incorporating poblanos into meals, but I usually do it in casserole form or stuff them. This is so much easier! Thanks for sharing with Friday Firsts!
ReplyDeleteThis is some of my favorite things all together here on this chicken breast! I love the southwest spices and the avocado. I will have to try it! Thanks for linking up!
ReplyDeleteSherry