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.
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
1 avocado, peeled, pitted, and sliced
1 cup shredded jack cheese
How to Make It
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.
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.
This is an outstanding recipe! We've used jalapenos, anaheims and poblanos and you can vary the flavor with the type of chili and the cheese. I put a slice of pepper jack cheese and it was delicious! So many possiblities. I've also made guacamole in place of sliced avocado and it is also delicious. This recipe has such tremendous possibilities and it's fun too!
Great recipe, my husband and I were amazed at how refreshing and tasty this turned out. Not sure it can be done in 30 minutes but we loved it nonetheless. This will be one of our regular lunch or dinner meals from now on. Very easy, with few ingredients but wonderful. Thank you for great fresh food.
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