Southwest Grilled Chicken and Avocado Melts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Even within the same variety, chiles can vary greatly in heat. If you like yours mild, pull out the inner membrane when seeding them; that's where a lot of the heat-producing capsaicin is concentrated. Ingredients:
2 tablespoons vegetable oil, divided |
4 anaheim or poblano chiles |
4 boned, skinned chicken breast halves (about 8 oz. each) |
2 teaspoons ground cumin |
1/2 teaspoon cayenne |
1 teaspoon kosher salt |
lime wedges |
1 avocado, peeled, pitted, and sliced |
1 cup shredded jack cheese |
Directions:
1. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 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.
2. Meanwhile, rub remaining 1 tbsp. oil over chicken. Combine cumin, cayenne, and salt and sprinkle evenly over each breast. Grill chicken, turning once, until browned and cooked through, about 10 minutes total.
3. Squeeze a little lime over chicken, then top each breast with a few avocado slices, a reserved chile, and about 1/4 cup cheese. Grill, covered, until cheese melts, about 4 minutes.
4. Note: Nutritional analysis is per serving.
|
|