This one is inspired by my mother in law's New Mexican dish called Chicken Rio Pollo. My husband gets irritated when we call it that since Pollo means Chicken in Spanish (goodness knows I know that after all my years of Spanish) BUT somehow Rio Pollo doesn't have the same ring after hearing her say it so often.
Before our garden, it was difficult to find New Mexican green chiles on the east coast but now we have a plethora. If you run into them at a Farmer's Market or at Whole Foods or somewhere, do yourself a favor and pick some up. They are kind of smoky tasting with a little heat but nothing over the top.
I don't remember my mother in law's actual recipe but this is our interpretation and it is delish!
Chicken Rio Pollo
3-4 chicken breasts
5-6 roasted green chiles, skins removed
1 cup cheese of your choice (Mexican blend or pepper jack would work well)
blackening seasoning
salt and pepper to taste
2 Tbsp olive oil
Prep the green chiles by removing the stalks and the seeds (unless you want the dish extra hot!).
Blacken the green chiles on the grill. Let them cool and remove the skins - it is a meaty pepper so they should slide right off.
Take the chill off the chicken by setting it out, coating it with olive oil, salt, pepper and blackening seasoning while you heat up the grill.
Grill the chicken and top with green chiles and cheese. We had ours with Mexican rice. Ole! (Kidding.)
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