Southwest Grilled Chicken and Avocado Melts

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.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 586
  • Calories from fat: 42%
  • Protein: 62g
  • Fat: 28g
  • Saturated fat: 8.6g
  • Carbohydrate: 18g
  • Fiber: 7.4g
  • Sodium: 760mg
  • Cholesterol: 150mg

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. 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. 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. 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.
My Notes

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

Add Note

Southwest Grilled Chicken and Avocado Melts Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy