- 4 boneless chicken breasts
- 2 poblano peppers
- 2 cans enchilada sauce
- 1 8 oz. block of pepper jack cheese, grated (or buy it grated cheese already- make this easy on yourself!)
- 2 8” X 8” aluminum pans for roasting the chicken
- Corn- 4-5 ears
- 1 package flour tortillas, this recipe will utilize approximately 8
Heat the grill
After the grill is heated, make sure to add the poblano peppers first – they take the longest to cook
Put chicken and corn on the grill
cook chicken for approximately 6-8 minutes each side (this is going to vary depending on how hot your grill is so keep that in mind)
Put one can of enchilada sauce in each aluminum pan
Put the pans on the grill and let the sauce get hot
Transfer chicken once it is 3/4 done into the enchilada sauce pans
Pull the peppers off the grill and take them inside. Place them in a paper bag to steam them for a few minutes and this will make the skin easier to remove.
Now, slice the poblano peppers and divide them equally to be placed on each chicken breast.
Add cheese to the chicken/poblano creation.
While the cheese on the chicken melts, toast the flour tortillas on the grill.
Once the cheese is good and melted, the corn and tortillas should also be ready to take off the grill.
Serve chicken breasts with ample amounts of sauce, corn and grilled tortillas for mopping up all the yummy sauce. Massive amounts of hot sauce recommended.