Chile Relleno

Adapted from somewhere, but can’t find it anymore.

Ingredients

• 2 chicken breasts
• 6 poblano peppers
• olive oil
• lime
• salt and pepper
• 1-2 sweet potatoes, depending on size
• shredded mexican blend cheese
• salsa

Instructions

Marinade the chicken breasts for an hour or whatever, with olive oil, salt, pepper, and lime juice.

Cut the poblano tops off, slice down one side like a book, and clean out the seeds and pith.

Grill the breasts to 165°F internal temperature, and the poblanos until they are tender and have some nice char.

Preheat oven to 450°F. Cube the sweet potatoes, toss with olive oil, salt, and pepper. Spread in a single layer on a baking sheet, and roast for 25-30 minutes, or fork-tender.

Hold whatever finishes first aside, keeping it warm in a bowl. Cut the chicken breasts into small cubes

Turn the oven down to 350°F, place the poblanos on the baking sheet, pile chicken, sweet potato cubes, and shredded cheese inside each.

Heat in the oven until the cheese is melted, then serve with salsa on top.