Southwestern grilled chicken with green chiles

1 servings

Ingredients

Quantity Ingredient
This is an easy to prepare impressive change of pace for outdoor
Cooking.
4 eaches Skinless Boneless Chicken Breasts
1 can Green Chiles
4 slices Monterrey Jack Cheese
3 ounces Vegetable oil
Mild salsa
Marinade (see recipe)

Directions

Sonoran Seasoning (You can leave it out, but we like it!!) Directions: Place chicken in marinade for at least six hours. Slice green chiles in half. Heat salsa to room temperature. Over medium hot coals, prepare grill by brushing with vegetable oil to avoid sticking. Grill chicken breasts for several minutes until nearly done, sprinkling a pinch of Sonoran seasoning sparingly on each side of chicken. Place half green chile on each breast and grill for 1½ minutes. Add a slice of cheese to each chicken breast and grill until just melted.

Remove chicken from heat and top with salsa. Serve with a cold pasta or corn salad. Marinade ¼ cup Italian Salad Dressing/and or Ceasar Salad Dressing 1 ½ tbs Red Wine Vinegar 2 tbs Cooking Sherry 1 tsp or more Worcestershire Sauce minced garlic ( to taste) onion powder ( to taste) pepper ( to taste) Sonoran Seasoning This distinctive spice blend is good on grilled seafood, meats and poultry. Makes about one cup. 1 tbs Pure Chile Powder 6 tbs plus 1 ½ tsp. salt (Optional or may cut in half) 4 ½ tsp Black Peppercorns 4 tsp Cumin Seeds 4 tsp Granulated Garlic 1 tbs Chamomile* 1 tbs Granulated Onion 1 ½ tsp Paprika ¾ tsp White Peppercorns 1 star anise point* ¼ tsp.

(scant) dried orange bits* ¼ tsp. (scant) dried orange blossoms* pinch of cinnamon Preheat oven to 250F. Spread chili powder on small baking pan. Bake until beginning to darken, 5 to 7 minutes, Combine all remaining ingredients in blender. Grind finely. About one minute.

Store in jar. * Available at specialty shops and natural food stores.

If orange bits and dried orange blossoms are unavailable, substitute ¼ tsp. orange spice tea.

Submitted By EARL SHELSBY On 01-01-95

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