Spice up your life with this Green Chili Chicken.
By LORI LESLEY
WHAT’S IN IT
1/2 cup olive oil
3 TBSP fresh lime juice
2 whole chipotle peppers in adobo sauce
2 cloves garlic
1 tsp. ground cumin
1 tsp salt
1/2 tsp. black pepper
6 whole boneless, skinless chicken breasts
6 whole poblano chilis
½-pound Monterey Jack cheese, cut into slices
HOW TO MAKE IT
First, make the marinade for the chicken by combining olive oil, lime juice, chipotle peppers, garlic, cumin, salt and pepper in a blender and mix until it is totally pureed.
Pour into Ziploc bag with the chicken breasts. Place in fridge for 4-6 hours, overnight if possible.
Roast chilis; if you have a gas stove, just hold them over the fire for a few minutes until they have a charred look on their skin. If you don't have a gas oven, you can use a grill or even bake in oven for 20-25 minutes.
Split chili down the middle and take out seeds. Lay out the roasted, seedless chili halves so they will be ready.
Grill chicken or saute in a skillet over medium heat for 4-5 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chili halves and a slice of cheese.
Turn heat on low, allow the chicken to finish cooking for 4-5 more minutes or until done and cheese is melted.
Serve with pico de gallo, salsa or black beans.
ABOUT THE CHEF
Chef Lori Lesley owns and operates Casseroles-to-Go and Rollin’ the Dough.
She attended the Fort Worth Culinary School and now shares her passion for cooking with children by hosting The Kids Table.
Lori specializes in casseroles and whipping up food the whole family will enjoy as well as pies, cakes and other treats.