Grilled Chicken With Avocado and Chilies
- Prepare grill for high heat (450 to 550 degrees). Rub 1 tablespoon oil over chiles. Cook chiles, turning often, until skins begin to char. Put chiles in a bowl and cover until cool. Remove skin, stem and seeds.
- Combine cumin, cayenne pepper and salt. Rinse and pat dry chicken breasts. Rub with remaining oil and sprinkle cumin mixture over each. Grill chicken, turning once, until cooked through; about 10 minutes.
- Squeeze a lime wedge over each breast. Top each with avocado slices, chile, and 1/4 cup of cheese. Grill, covered, until cheese melts.