Grilled Chicken With Green Chiles And Cheese Recipes

GREEN CHILE CHICKEN

Steps:

• First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic 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).
• After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, 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 broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles 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 chile halves so they'll be ready for the next step.
• Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. 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). Serve!

GREEN CHILI AND CHEESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE

Steps:

• Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
• Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
• Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
• To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
• Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.

GREEN CHILE GRILLED CHEESE MELT

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Spread over half the bread slices. Top with tomato and remaining bread., Brush outsides of sandwiches with melted butter. In a large cast-iron or other heavy skillet, toast sandwiches in batches over medium-low heat until golden brown and heated through, 3-4 minutes on each side.

CHICKEN WITH CHEDDAR AND GREEN CHILIES

Steps:

• Soak top and bottom of clay cooker in water 15 minutes; drain.
• Coat chicken pieces with mixture of flour, chili powder, salt and cumin.
• Combine celery, onion and garlic in cooker. Top with chicken and green chilies. Pour in chicken broth.
• Place covered cooker in cold oven. Set oven to 450 degrees. Bake, stirring once or twice, until chicken is tender and brown, about 1 1/4 hours.
• Remove chicken from cooker. Skin and discard fat from cooking liquid in cooker.
• Stir sour cream into cooking liquid until smooth.
• Return chicken to sauce. Sprinkle with cheese. Bake until cheese melts and browns, about 10 minutes.
• Wonderful with rice.

GREEN CHILI CHICKEN BURGERS

Steps:

• To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
• Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
• Preheat an outdoor grill for medium heat.
• Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
• Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.

GREEN CHILE STUFFED CHICKEN BREASTS

Steps:

• In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.
• Place a generous dollop on each flattened chicken breast, then roll up.
• Place chicken in crockpot, seam side down.
• Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.
• Cover and cook on low for 6-7 hours.

GREEN CHILI CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag. , In a bowl, combine the soy sauce, vinegar, sugar and oil. Set aside 1/4 cup for basting. Pour the remaining marinade over chicken; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until no longer pink. , Top each with a green chili and cheese slice; cover and grill for 2 minutes longer or until cheese is melted. Serve on rolls.

GRILLED CHICKEN WITH GREEN CHILES AND CHEESE

Steps:

• Preheat the grill on medium high.
• Spray one side of the chicken with the olive oil spray. Sprinkle with half the chili powder. Turn over. Repeat.
• Grill the chicken with the smooth side down for 4 to 5 minutes. Turn over. Spread the green chiles on the chicken. Sprinkle with the Cheddar. Grill for 4 to 5 minutes, or until the chicken is no longer pink in the center.
• (Per Serving)
• Calories: 138
• Total Fat: 3.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 64mg
• Sodium: 159mg
• Carbohydrates: 1g
• Fiber: 1g
• Sugars: 0g
• Protein: 25g
• Dietary Exchanges
• 3 Very Lean Meat