Chile & Cheese Stuffed Chicken

Here is a quick and easy recipe I whipped up one night using a few chiles I had on-hand:

4 chicken breasts, sliced lengthwise down the middle and pounded flat (for stuffing)

1/2 cup chopped roasted green chiles (I mixed Anaheims and Big Jims)

1/2 cup shredded cheddar

1 small tomato, finely chopped

1 Tbsp red onion, finely chopped

1 clove garlic, crushed

1 tsp ground cumin

a pinch of salt

a pinch of black pepper

Toothpicks or skewers to close the chicken for grilling

 

Lay the chicken breasts open on a pan. Mix chiles, cheddar, tomato, onion, garlic, cumin, salt, and pepper in a small bowl. Spoon equal amounts of mixture on to chicken breasts. Skewer chicken breasts so that they stay closed during grilling. Grill until chicken is cooked through (this won’t take long), but be sure not to overcook the chicken as they will dry out quickly.

Serve with rice (spanish or cilantro lime) and refried beans (pinto or black – homemade is always best!)

Dig in!

(We devoured this one too fast for a photo, but I will be sure to get one the next time I make it.)