Thursday, May 27, 2010
A "Keeper" -- recipe that is
I like to try a few new recipes every week. I usually get my ideas from magazines although I have a decent collection of cookbooks as well. Sometimes these new recipes are a bust, or just OK, but once in awhile one gets labeled "a keeper" by the family and this is one of those.
This recipe came from the May issue of Sunset Magazine. (I tried to load up the link to the recipe from the website but it doesn't seem to be working so I am going to give you all the information you need to do this yourself...just in case you run into the same trouble.) My pictures could be better still working on that....I did cook the chicken a little longer than pictured so the cheese was completely melted!
Southwest Grilled Chicken and Avocado Melts
Serves 4 Time 30 minutes
2 T vegetable oil, divided
4 Anaheim or poblano chiles
4 boned, skinned chicken breast halves
2 tsp. ground cumin
1/2 tsp. cayenne (I didn't have cayenne on hand substituted paprika)
1 tsp. kosher salt
1 avocado, pitted, peeled, and sliced
1 cup shredded jack cheese
1. Prepare a grill for high heat (450 to 550 degrees) Rub 1 tbsp. oil over chiles. Cook chiles, turning often, until skins are browned. (this is easy but allow 10-15 min) Put chiles in a bowl, cover and let cool. Seed chiles in a bowl, and rub off skins. (I rubbed skin off with a paper towel, cut the top off, made a slit down the center and scraped out seeds.)
2. Meanwhile, rub remaining 1 Tbsp. oil over chicken. Combine cumin, cayenne, and salt and sprinkle over each breast. Grill chicken, turning once, until browned and cooked through, about 10 minutes.
3. Squeeze a little lime over chicken, then top each breast with a few avocado slices a chile, and about 1/4 cup cheese. Grill covered, until cheese melts, about 4 minutes.
That's it!! It really is very easy. Don't let the roasting of the chile scare you! Or the chile scare you! It is really not too hot.....that's why you take the seeds out.
They served it with a side of black beans. I served it with a can of whole pinto beans drained, combined with 1 cup frozen corn, and a salad.
Hope you try it!!