1/4 cup lime juice
2 tablespoons olive oil
2 garlic cloves minced
1/4 tsp salt
2 tablespoons of cilantro
1/4 teaspoon cumin
1/2 teaspoon red pepper flakes
MIX ABOVE INGREDIENTS IN A BOWL a
AND ADD CHICKEN. ALLOW CHICKEN TO MARINADE 30MIN TO 24 HOURS.
4 chicken breasts pounded thin
1 serrano peppers sliced thin
3 Poblano peppers grilled, peeled & diced
15 oz can of petite diced tomatoes
1 onion diced
4 thin slices of Muenster or your choice of cheese.
Roast Poblano in the oven on broil or over a gas stove flame until almost black. Put in paper or zip lock bag for 10 minutes, peel off skin and dice. Set aside for later.
Drizzle 1 teaspoon of olive oil in a pan on medium high. Let the pan get hot, add chicken and cook 3 minutes on each side or until done.
Remove the chicken, add onions, Poblano, serrano, and tomatoes to the pan, simmer for about 3 to 5 minutes or until the onions are cooked through. Add the chicken back in for about a minute, cover with the tomatoes, onions and peppers and top with a thin slices of Muenster cheese until melted.