Southwest Grilled Chicken and Avocado Melts

Southwest Grilled Chicken and Avocado Melts
Photo by Annabelle Breakey


  • 4 Anaheim or poblano chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • Lime wedges
  • ½ teaspoon cayenne
  • 1 cup shredded jack cheese
  • 4 boned, skinned chicken breast halves (about 8 oz. each)
  • + 2 more ingredients
    • 1 avocado, peeled, pitted, and sliced
    • 2 tablespoons vegetable oil, divided

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. Meanwhile, rub rema...

View full recipe at My Recipes


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