Southwest Grilled Chicken and Avocado Melts

Top grilled chicken with avocado slices, a poblano chile and shredded jack cheese for a hearty entrée.

• 

  Ingredients

• 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

Preparation

1. 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.
2. 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.
3. 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.
4. Serve and yum yum :)