Here in the Southwest, we tend to use chiles of one sort or another in just about everything. And like most people in America at least, we struggle to find new ways to use chicken, our pretty much favorite meat.
Chicken and chiles are a natural pairing, and this is just another nice way to make a okay dinner just a bit brighter and livelier.
You can of course dial the heat up or down as you desire.
- 1/2 cup Olive Oil
- 3 Tablespoons Lime Juice
- 2 whole Chipotle Peppers In Adobo Sauce (more To Taste)
- 2 cloves Garlic
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 6 whole Boneless, Skinless Chicken Breasts
- 6 whole Hatch, Anaheim, Or Poblano Chiles
- 1/2 pound Monterey Jack Cheese, Cut Into Slices Or Grated
- Make the marinade: combine the olive oil, lime juice and 1-2 chipotle peppers in adobe, garlic, cumin and salt and pepper in a blender and whirr up until smooth.
- Place the marinade in a large plastic bag and add the breasts. Massage to make sure all are covered well, and refrigerate for 4-12 hours.
- Grill your chiles until outside is blackened, remove the skin, open by slicing off the stem end, removing the seeds and membranes (most at least–this is where the heat is) and reserve, one for each breast filet.
- Grill the chicken until done, placing one chile on the top of each breast once turned. When both sides are done, add a couple of slices of cheese of your choice. Monterey is fine, but also consider pepper jack, or any other Mexican slicing cheese that melts well. Cover with a pan after shutting down the grill or moving to another location just until the cheese is melted.
- Serve with anything that you wish.
NOTES: You can serve with salsa or pico de gallo, beans and rice, or tortillas warmed and make tacos. Or you may any sides at all that you wish, such as potatoes and other veggies roasted or grilled.
SOURCE: Pioneer Woman