Mesquite Grilled Breast of Chicken with Red Chile Sauce and Monterey Jack Cheese
12 - 6 ounce boneless, skinless chicken breasts
1/3 cup ancho chili powder
1/3 cup paprika
1-1/2 Tablespoons cumin seed
1-1/2 Tablespoons ground coriander
1-1/2 Tablespoons sugar
1-1/2 Tablespoons salt
2-1/4 teaspoons freshly ground black pepper
1-2 teaspoons cayenne pepper to taste
Red Chile Sauce:
2 ounces dried New Mexico chilies
3 cups boiling water
1/4 cup shallots, finely chopped
1/2 teaspoon dried oregano, crumbled
Fresh minced garlic
Cumin and salt to taste
For Southwestern Seasoning, combine and grind ingredients in spice grinder.
Season chicken breasts to taste with the Southwestern Seasoning. Place breasts in smoker and cold smoke for thirty minutes. Refrigerate until needed.
Prepare Red Chile Salsa. Finish cooking chicken breast on grill or in oven to order, being careful not to overcook. Place breast in broiler pan and top with Red Chile Salsa and grated Monterey Jack cheese. Melt cheese in hot oven. Top with cilantro sprigs and serve at once. Break off stems of chilies and shake out seeds. Place in a bowl and cover with the 3 cups boiling water. Let soak for at least thirty minutes or overnight. Puree pods and water in blender. Push puree through a fine sieve to remove the seeds and pieces of skin. Transfer to saucepan or skillet and add the remaining ingredients. Simmer for 10 to 20 minutes.
The flavor is better if made a day or two ahead of time. Store this sauce in the refrigerator for a week or two or freeze for longer storage. Red Chile Salsa 4 - 6 tomatoes, peeled, seeded and diced 1 recipe Red Chile Sauce Combine red chile sauce to taste with diced, peeled and seeded tomatoes.
Yield: 12 servings