Southwest Grilled Chicken and Avocado Melts

Southwest Grilled Chicken and Avocado Melts Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
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.
4

Worthy of a special occasion

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 586
Caloriesfromfat 42 %
Protein 62 g
Fat 28 g
Satfat 8.6 g
Carbohydrate 18 g
Fiber 7.4 g
Sodium 760 mg
Cholesterol 150 mg

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Christopher Hesterberg, Clinton, UT,

May 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note