Description
A zesty fusion dish where smoky grilled chicken meets tangy salsa verde and melted Pepper Jack cheese. The perfect balance of crispy char, creamy cheese, and bright acidity for a show-stopping BBQ meal.
Ingredients
4 bone-in chicken breasts
8 oz pepper jack cheese, sliced
1 cup tomatillos, peeled and chopped
2 garlic cloves, minced
1 lime, juiced
1 jalapeño, finely chopped
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat grill to medium-high heat (375°F/190°C)
Combine tomatillos, garlic, lime juice, jalapeño, olive oil, cumin, paprika, salt, and pepper in a blender; puree into salsa verde
Season chicken evenly
Place cheese slices between chicken breasts, folding edges to enclose
Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F
Brush with salsa verde during the last 2 minutes of grilling
Let rest 5 minutes before serving
Notes
Use a meat thermometer for perfect doneness
For vegetarian version, substitute chicken with grilled portobello mushrooms
Cheese stuffing melts completely if you let rest 5 minutes
Store leftovers in airtight container for 2-3 days
- Prep Time: 25
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican-Texan
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg