Southwest Grilled Chicken and Avocado Melts

Even within the same variety, chiles can vary greatly in heat. If you like yours mild, pull out the inner membrane when seeding them; that’s where a lot of the heat-producing capsaicin is concentrated.

2 tablespoons vegetable oil, divided

4 Anaheim or poblano chiles

4 boned, skinned chicken breast halves (about 8 oz. each)

2 teaspoons ground cumin

1/2 teaspoon cayenne

1 teaspoon kosher salt

Lime wedges

1 avocado, peeled, pitted, and sliced

1 cup shredded jack cheese

Step 1

Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Rub 1 tbsp. oil over chiles. Cook chiles, turning often, until skins are browned. Put chiles in a bowl, cover, and let cool. Seed chiles and rub off skins.

Step 2

Meanwhile, rub remaining 1 tbsp. oil over chicken. Combine cumin, cayenne, and salt and sprinkle evenly over each breast. Grill chicken, turning once, until browned and cooked through, about 10 minutes total.

Step 3

Squeeze a little lime over chicken, then top each breast with a few avocado slices, a reserved chile, and about 1/4 cup cheese. Grill, covered, until cheese melts, about 4 minutes.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 586Calories from Fat 42

% Daily Value *
Total Fat 28g44%

Saturated Fat 8.6g43%
Cholesterol 150mg50%
Sodium 760mg32%
Total Carbohydrate 18g6%

Dietary Fiber 7.4g30%
Protein 62g124%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Southwest Grilled Chicken and Avocado Melts