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Description
I made this for dinner last night and it was heaven on a plate. Green chiles are one of my favorite ingredients on earth, and since I had a pile of fresh ones, I decided to roast ‘em and highlight ‘em in a simple grilled chicken dish…
From "The Pioneer Woman".
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup olive oil
- 3 Tbsp. lime juice
- 2 whole chipotle peppers in adobo sauce
- 2 cloves garlic
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 6 whole boneless skinless chicken breasts
- 6 whole poblano chiles (Hatch, Anaheim, Or)
- 1/2 lb. Monterey Jack cheese (Cut Into Slices Or Grated)
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Directions
- Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. Pour into a large ziploc bag with the chicken breasts. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) ***Note: You can use any marinade, homemade or storebought, you'd like! Anything works.
- roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the roasted, seeded chile halves so they'll be ready.
- Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Turn the chicken over, and on the cooked side lay on 2 chile halves and a nice slice of cheese. Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes, until it's totally done in the center. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using).
NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat330 |
% DAILY VALUE |
Total Fat37g57% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol185mg62% |
Sodium870mg36% |
Potassium920mg26% |
Protein59g |
Calories from Fat330 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber0g0% |
Sugars<1g |
Vitamin A8% |
Vitamin C8% |
Calcium30% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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