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For all you chile-cheese lovin' camp cooks, this recipe from Cooking Light is easy to prepare yet good enough to make for company. Arrange the chicken thighs in your dutch oven, sprinkle with fresh lime juice and taco seasoning then cover with canned chiles and bake. I followed the original recipe by using mozzarella cheese but any one of your favorite varieties would also be good. This could easily be made with boneless, skinless chicken breasts as well. In my 10 inch dutch oven, the chicken baked for 35 minutes with 10 coals in a ring around the base of the oven and 22 briquettes on the lid. Just a tip, the 4 ounce cans of whole chiles only have three in each one so you may need to buy three small cans or cut them in half like I did. Serve with salsa, a spoonful of sour cream, a wedge of fresh lime and enjoy!
Smothered Green Chile Pepper Chicken
8 boneless, skinless chicken thighs
Juice of 2-3 limes
3 Tblsp taco seasoning
8 canned whole green chiles, drained
1 cup shredded part-skim mozzarella cheese
Lightly oil or spray dutch oven.
Arrange chicken thighs in dutch oven.
Squeeze lime juice evenly over chicken.
Sprinkle liberally with taco seasoning.
Slice chiles lengthwise, cutting to, but not through, other side; open flat.
Place one chile over each chicken thigh.
Bake at 400 degrees for 35-40 minutes.
Sprinkle cheese evenly over chiles and chicken.
Bake for an additional 5 minutes or until cheese has melted.
Makes 4 servings.
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| Sprinkle chicken thighs with fresh lime juice and taco seasoning then top with whole chile    |
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