

~*Sigh*~... Last week we had a relaxing, too short week at "The Sandy Beach", as my 2 year old excitedly called it. We took a much needed family vacation to San Diego, and had an amazing time! The weather was perfect, we had many fun things to do, and amazing places to dine. My thanks to The Recipe Girl for some really great recommendations, one of which was to visit and dine in Old Town San Diego. You know when your 12 year old son enjoys it, it has to be good- we spent 2 days there! I have to say though, the best breakfast I've truly ever had was in downtown San Diego, at Richard Walker's Pancake House. So good, my family can't stop talking about it! If you ever get a chance to go, it is worth the wait in line.



After a week of dining out though, it was nice to get back into my own kitchen. One of my favorite dishes is grilled poblano chicken with melted Monterey Jack cheese. It's a great idea for company because you can prepare the marinade and roast the chili's the day before, and serve with an easy Spanish rice and salad to complete the meal. Great for the 4th of July!



Personally, I enjoy the flavor of fresh roasted poblano's. They are so easy to prepare. Just grill on all sides till charred, enclose in a paper bag or wrap in a heavy kitchen towel while hot.







After about 30 minutes or so, remove chili's from bag and peel off the outer waxy skin. Remove the seeds and stem. Then you have the most delicious, silky textured chili's.









Grilled Poblano Chicken with Melted Monterey Jack



1/2 c olive oil

2 Tbs white wine vinegar

4 Tbs lime juice

1/4 tsp white pepper

1/2 tsp kosher salt

2 cloves garlic, grated

1- 1/2 tsp oregano

1/8 tsp pasilla chili powder

Approx 8 medium size chicken breasts

4 roasted poblano chili's (if you can't roast, you can use canned whole green chili's instead)

8 slices monterey jack cheese



Combine everything except chili's and cheese in a large ziploc bag or covered bowl and let marinate 4 to 6 hours.

