Description
This bold fusion dish pairs fire-kissed chicken with smoky, creamy Pepper Jack cheese and a vibrant avocado-based green salsa. The high-fat cheese resists weeping while capturing spicy citrus drippings. Ridiculously quick to prepare yet restaurant-quality for every bite.
Ingredients
4 (1-inch thick) boneless chicken breasts
8 oz Pepper Jack cheese, sliced into chunks
2 jalapeños, lightly grilled and minced
1 small avocado, diced
Juice of 2 limes
2 tbsp olive oil
1 clove garlic, minced
1 tsp cilantro, chopped
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat grill to medium (350°F)
Prepare salsa: In bowl combine jalapeños, avocado, lime juice, olive oil, garlic, and cilantro
Season chicken with chili powder, cumin, salt, and pepper
Oil grill grates and place chicken on indirect heat zone for 8 minutes
Move chicken to direct heat zone to crisp skin (3-4 minutes per side)
Top each breast with Pepper Jack cheese slices and grilled salsa mix
Return to indirect heat until cheese melts (4-5 minutes)
Brush chicken with remaining salsa during final 2 minutes of grilling
Notes
Use a zest grater for limed skin glaze
Add extra chili powder to salsa for heat
can substitute queso blanco for a firmer cheese
Store leftovers in sealed container up to 3 days
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: American Fusion / Mexican
Nutrition
- Serving Size: 1 chicken breast with 2 oz salsa and cheese
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg