Grilled Chicken With Avocado and Chilies

Based on recipe from Sunset Magazine, May 2010

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil, divided
• 4  anaheim chilies or 4  poblano chiles
• 4  chicken breast halves, boneless and skinless
• 2  teaspoons ground cumin
• 1  teaspoon cayenne pepper
• 1  teaspoon kosher salt
• 1  avocado, pitted, peeled and sliced
• 1  cup monterey jack pepper cheese
•  lime wedge

Directions

1. 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.
2. 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.
3. Squeeze a lime wedge over each breast. Top each with avocado slices, chile, and 1/4 cup of cheese. Grill, covered, until cheese melts.