1 jar salsa verde, divided
2 tbsp. extra-virgin olive oil
Juice of 1/2 a lime
2 cloves garlic, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
4 boneless skinless chicken breasts (1 lb)
4 slices Monterey jack cheese
1 jalapeño, thinly sliced
1/2 red onion, finely chopped
2 tbsp. freshly chopped cilantro
Lime wedges, for serving

In a large bowl, whisk together ½ cup salsa verde, olive oil, lime juice, garlic, chili powder and cumin. (Reserve about ½ cup salsa verde for basting chicken and ½ cup for serving.) Add chicken and toss until fully coated in mixture. Let marinate for 20 minutes. Preheat grill to medium-high, then add chicken and cook for 6 minutes. Flip chicken, brushing each breast with more salsa verde, and cook for another 6 minutes. Top each piece of chicken with a slice of Monterey Jack, jalapeño and red onion, then cover grill and cook until the cheese has melted and the chicken is cooked through, about 4 minutes more.

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