Grilled Chicken With Green Chiles And Cheese Recipes

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.

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!

CHICKEN AND CHEESE STUFFED GREEN CHILES

Steps:

• Roast and peel each chile. If fresh chiles are unavailable, you can use canned whole green chiles.
• Gather the ingredients.
• Boil or bake the chicken until it is cooked through. Let the chicken cool and then use forks or your fingers to pull it apart to shred it.
• Take two of the roasted chiles, cut the stem off and chop them up.
• Add the shredded chicken and the chopped chiles to a large bowl and add in the cream cheese, queso fresco, cumin, chile powder, and 1/2 teaspoon of the salt. Use a large spoon to smash the cream cheese into the mixture to begin mixing it. You can use your hands to squish it all together.
• Once the filling is made, set it aside. (Note: You can make the filling the day before and store it in the refrigerator until you are ready to use it.)
• Insert a sharp knife into the top of the chile, just under the stem and slice downward about halfway down the chile. (This will create a slit along the side.)
• Use a spoon or a knife, scrape the seeds and the white membrane out without tearing the chile flesh. (You can also do this with your fingers if the chile is soft enough.)
• Place a scoop of chicken filling inside the chile. Use your fingers to pull the chile around the filling and squeeze it slightly to seal it. Repeat with all of the remaining chiles and filling. Set aside.
• Crack each egg and separate the whites into 1 bowl and the yolks into another.
• Whip the egg whites until they are stiff.
• Stir the egg yolks in the separate bowl with a fork and a 1/2 teaspoon of salt.
• Slowly pour the egg yolk mixture over the egg whites. Use a large spatula to gently fold the yolks into the whites until they are almost completely incorporated. (A few streaks of the yolk is OK.)
• Heat the oil in a large pan over medium-high heat.
• Take a chile and dip it into the egg white batter, being careful to keep the chile intact and not let the filling spill out. (You may need both hands or a combination of forks or spoons to do this.)
• Gently place the chile into the hot oil and let it cook until the egg white batter is golden brown.
• Flip the chile over and repeat with the other side. Once the chile is completely golden brown on all sides, remove it from the hot oil and place on a paper towel to drain. Repeat with all of the chiles until they are all golden brown and cooked through.
• Serve the chiles immediately as they will begin to get soggy as they cool. ​​
• Enjoy.

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.

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