12 - 6 oz. boneless, skinless chicken breasts
Southwestern Seasoning
1/3 c. ancho chili powder
1/3 c. paprika
1-1/2 Tbs. cumin seed
1-1/2 Tbs. ground coriander
1-1/2 Tbs. sugar
1-1/2 Tbs. salt
2-1/4 tsp. freshly ground black pepper
1-2 tsp. cayenne pepper to taste
Red Chile Sauce
2 oz. dried New Mexico chilies
3 c. boiling water
1/4 c. shallots, finely chopped
1/2 tsp. dried oregano, crumbled
Fresh minced garlic, cumin and salt to taste
4 - 6 tomatoes, peeled, seeded and diced
For Red Chile Salsa:
Combine red chile sauce to taste with diced, peeled and seeded tomatoes.
|
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.
Southwestern Seasoning Combine and grind ingredients in spice grinder.
Red Chile Sauce Break off stems of chilies and shake out seeds. Place in a bowl and cover with the 3 c. boiling water. Let soak for at least thirty minutes or overnight. Purée 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.
For Red Chile Salsa: Combine red chile sauce to taste with diced, peeled and seeded tomatoes.
Yield: 12 servings
|