Southwest Grilled Chicken and Avocado Melts

Southwest Grilled Chicken and Avocado Melts

Daniel Agee

Total Time 30 mins
AuthorChristopher Hesterberg, Clinton, UT

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 Facts
Amount Per Serving
Calories 586Calories from Fat 42
% Daily Value *
Total Fat 28g44%
Saturated Fat 8.6g43%
Cholesterol 150mg50%
Sodium 760mg32%
Total Carbohydrate 18g6%
Dietary Fiber 7.4g30%
Protein 62g124%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4
4

Note: Nutritional analysis is per serving.

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

Directions

Step 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.

Step 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.

Step 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.

Step 4
4

Note: Nutritional analysis is per serving.

Southwest Grilled Chicken and Avocado Melts
IngredientsDirections

Search All of Sunset's Recipes

The Latest