Southwest Grilled Chicken And Avocado Melts
- 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
- Prepare a grill for high heat (450u0b0 to 550u0b0; 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.
- 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.
- 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.
- Note: Nutritional analysis is per serving.
vegetable oil, anaheim, chicken, ground cumin, cayenne, kosher salt, wedges, avocado, jack cheese
Taken from www.myrecipes.com/recipe/southwest-grilled-chicken-avocado-melts (may not work)