Grilled Chicken Pepper Jack With Creamy Sauce Food

GRILLED CHICKEN PEPPER JACK WITH CREAMY SAUCE

Grilled Chicken Pepper Jack With Creamy Sauce image

I had Chicken Monterey at Salsa Brave in Colorado Springs and I couldn't wait to get home to recreate it!

Provided by Tresa H.

Categories Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts
1 package mesquite marinade (if you like it real spicy use chipotle marinade)
1/4 cup water
1/4 cup oil
1 red bell pepper, sliced
1 -2 avocado, sliced
4 slices monterey jack pepper cheese
3/4 cup sour cream
1/8-1/4 teaspoon dried chipotle powder (optional)
cilantro, chopped
salt and pepper

Steps:

Mix marinade water and oil in large baggie.
Add chicken and marinade for at least 1 hour.
Grill chicken and red pepper until done. (you want a little crunch to your pepper).
Meanwhile mix sour cream chipotle pepper and cilantro in microwave safe bowl.
Microwave until hot, season with salt and pepper.
Top grilled chicken with peppers then cheese.
Return to grill until cheese is melted.
Top with avocados and cream sauce.

POBLANO AND PEPPER JACK-STUFFED CHICKEN BREASTS WITH ANCHO CHILE CREAM SAUCE

Poblano and Pepper Jack-Stuffed Chicken Breasts with Ancho Chile Cream Sauce image

Provided by Food Network

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 small to medium fresh poblano peppers
Two 8-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
Two 2 ounce slices pepper jack cheese
2 cups heavy cream
1 tablespoon Cajun spice, such as Paul Prudhomme's Blackened Redfish Magic Spice
1/2 tablespoon ancho chile powder

Steps:

For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

GRILLED PEPPER JACK CHICKEN SANDWICHES

Grilled Pepper Jack Chicken Sandwiches image

Basic, yet packed with flavor, this sandwich gets a kick from zesty cheese and savory bacon. It's a great meal for summer days. -Linda Foreman, Locust Grove, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon poultry seasoning
2 slices (1/2 ounce each) pepper jack cheese
2 center-cut bacon strips, cooked and halved
2 hamburger buns, split
4 lettuce leaves
4 slices tomato
1 slice onion, separated into rings
Dill pickle slices, optional

Steps:

Sprinkle chicken with poultry seasoning. Place chicken on oiled grill rack. Grill, covered, or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side. Top with cheese and bacon; cover and cook until cheese is melted, 1-2 minutes longer. , Serve on buns with lettuce, tomato, onion and, if desired, pickles.

Nutrition Facts : Calories 335 calories, Fat 11g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 456mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

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