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Southwest Grilled Chicken and Avocado Melts

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4
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

Nutrition 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

How to Make It

  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.