I don't normally post on Sundays. But this is Part II of yesterday's recipe, and I have something special for you tomorrow. So I had to squeeze this in on Sunday. Make it this week. You won't be sorry.
The other night I made Chile-Lime Grilled Chicken.
And, because I just couldn't help myself, I covered it with sauteed onions, peppers and shredded Monterey Jack cheese.
I'm a firm believer that if some is good, more is better.
Somebody help me.
Take two bell peppers. I used a purple and a yellow.
I've never used a purple pepper before, and I learned something that made me vow to never use a purple pepper again.
Purple peppers are actually green inside. And when you cook them, they lose all of their purpleness and become green on the outside, too. What a rip-off. I'm never again buying a purple pepper.
So don't get ripped off. Use a red bell pepper and a yellow bell pepper. These are not posers. They are actually red and yellow all the way through.
And slice up a nice big Vidalia onion.
Saute the peppers and onions in some olive oil for about 10-15 minutes. We want them to be soft but not mushy. Season them with salt and pepper.
Grate some Monterey Jack cheese while the peppers and onions cook.
When the chicken is done, push it together on the grill pan so that the sides touch each other. This makes it easy to pile the peppers and onions on top.
And pile away!
Now cover the whole thing with shredded Monterey Jack cheese. Pepper Jack would be good here too.
Stick it under the broiler for just a couple minutes - watch it because it will burn fast!
We ate it with a dollop of sour cream. It was really fabulous. We all loved it - right down to the baby of the family. The spicy and zingy chicken, the sweet peppers and onions, and the stringy melty cheese... It was a winner. We'll be doing this again soon.
This would also be an awesome twist on Chicken Fajitas.
You've got to try this.
Chile-Lime Grilled Chicken Smothered with Peppers, Onions, and Cheese
Chile-Lime Grilled Chicken, grilled until cooked through
1 T olive oil
2 bell peppers of assorted colors (red, yellow or orange), stemmed, seeded, and sliced into thin strips
1 large sweet onion, peeled, halved and sliced
1/2 tsp salt
1/2 tsp pepper
8 oz. block Monterey Jack cheese, shredded
Sour cream, for serving
In a large skillet, heat the olive oil over medium heat. Saute the peppers and onions over medium heat for 10-15 minutes, stirring frequently, until they are tender. Sprinkle on the salt and pepper.
Scoot the chicken together in the grill pan. Pile the pepper and onion mixture on top of the chicken. Sprinkle with the Monterey Jack cheese on top. Put it under the broiler for a couple of minutes to melt the cheese. Serve immediately.