The past two weeks have been so super busy for me. Besides my normal jam-packed weekends, work has been crazy, I have been ontop of my workout schedule, and I have been shopping like a maniac to get ready to move! Who has time to make a great dinner when there’s a sale on duvet covers at Bed Bath?
Oh, and I should probably mention… that a lot of my free lunch-break time has been spent with my dear Kindle reading the second book of 50 Shades of Gray. Talk about deeeeelish.
I wanted to share today’s recipe with you not only because it was really yummy, but because I’m probably going to make it again soon. Yesterday marked the boyfriend Dave’s first day on a new diet. He changed around some things and also wants to do LOW-NO CARBS for three weeks. Ugh. I think Chicken Melts will be our new theme for dinner. (I was hoping for that to be stuffed potatoes, but clearly those will have to wait)
This recipe stood out to me and has been saved in “My Recipe” box for months because of the Roasted Poblanos… mmmmmmmmmmmm!
What was really special about this dinner is that my Dad helped me make it. My dad has a few specialties… he makes a mean Grilled Cheese, Captain Crunch with Chocolate Milk, Sweet & Spicy Bacon, and really, really, really good Roasted Red Peppers. While I’ve been meaning to learn how to do the Peppers for a while, I haven’t quite found the time yet, so when he
was coerced offered to help me with the Poblanos, I was so excited.
Southwest Chicken Melts
Recipe inspired by: Sunset, 2010
Makes: 4 Servings
2 Tablespoons of Oil (I use Sunflower Seed Oil)
4 Poblano Chiles
4 Chicken Breasts (if you have the monster-huge ones, slice them in half)
2 teaspoons Cumin
1/2 teaspoon Cayenne Pepper
1 teaspoon Sea Salt
1 Avocado, pitted & sliced
1/2-1 Cup Shredded Cheese (I used Cabot Reduced Fat Jalapeno Cheddar)
1. Put your oven on the broil setting. Prepare a broiler pan with water. Rub 1 Tablespoon of oil on the chiles. Place the Chiles on the broiler pan and put in the oven (dont forget to leave the door open on broil!). Keep your eye on the peppers, as you’ll need to turn the chiles 90 degrees (with tongs) once the skin ontop has browned. Repeat until all sides are dark brown or charred.
2. Take the “burnt” chiles and plop them right into a brown paper bag. Either place the bag in a plastic bag to avoid leakage or use a brown paper grocery bag wrapped in a plastic bag (we save ours when we go shopping!). Close the paper bag and allow the chiles to steam for 10-20 minutes and let cool. Leave the broiler on, you’ll use it later.
3. Meanwhile, you can rub or spray 1 a little bit of oil over the chicken breasts. Combine the seasonings (cumin, cayenne, salt, pepper) and sprinkle over the chicken breasts. Grill the chicken or use a grill pan and cook, turning once until browned and cooked through (maybe 5 minutes each side if they’re thin sliced).
4. Take the cooled chiles and peel off the skin running under cold water if need be. Slice off the top. Slice in half and remove seeds to lower the heat, leave them in to keep it hot.
5. Squeeze some lime over the chicken, top with avocado slices, a reserved roasted poblano, and a sprinkle to a 1/4 cup of cheese. Put the assembled chicken breasts onto the broiler pan and broil for maybe 3 minutes until the cheese starts to bubble and just brown. Enjoy!
MMM… getting hungry today thinking about this one! We ate the melts with a side salad, but you could do black beans, rice, or even put it on a nice crusty roll if you’re not trying to Low-Carb like Dave!
Another variation would be to buy a jar of roasted red peppers which will cut down on the time it takes to make these and also would cut down on the heat.