If you like a little spice in your life then this is the chicken for you.  If you don’t like spice you can use the marinade on the chicken and skip the chili topper and stick with cheese.

Recipe adapted from Food Network

Ingredients-

6-8 thin chicken breasts

2-4 poblano peppers

½ cup olive oil

3 tablespoons lime juice

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

1 chipotle pepper in adobo sauce

2 cloves garlic

6-8 slices Monterrey Jack or Pepper jack cheese

Directions:

1. Make the marinade for the chicken 24 hours in advance if possible.
2. Add olive oil, lime juice, cumin, chipotle pepper, garlic, salt, and pepper to a food processor.  Pulse until a sauce if formed.
3. Pour the sauce over the chicken in a zip lock bag or Tupperware.  Cover and allow chicken to marinate for at least 4 hours.
4. Roast the poblanos by baking on the racks in the oven under the broil on high setting.  Broil until the skin is beginning to blacken.  Then place peppers in a zip lock bag for 20 minutes.  Gently scrape off the black skin.  Then slice in half lengthwise and remove the seeds and membranes.
5. Preheat a grill to medium high heat.  Grill the chicken for 2-3 minutes per side. 
6. Spray a large baking sheet with olive oil spray.
7. Place the grilled chicken on the baking sheet.
8. Top each piece of chicken with a poblano pepper half and slice of cheese.
9. Broil on high for 3-5 minutes to allow cheese to melt. (Or add the pepper and cheese to chicken on the grill.)