Sour cream mellows the heat from spicy smoked jalapeño chile peppers called chipotles.
| 4 |
|
(6-ounce) skinless bone-in chicken breast halves |
| 2 |
|
tablespoons LAND O LAKES® Butter, melted |
| 2 |
|
teaspoons taco seasoning mix |
| 1/2 |
|
cup LAND O LAKES® Sour Cream |
| 2 |
|
canned chipotle chiles in adobo sauce, seeded, finely chopped |
| 2 |
|
tablespoons milk |
| 1/2 |
|
teaspoon salt |
| 1 |
|
tablespoon chopped fresh cilantro |
Heat gas grill on medium or charcoal grill until coals are ash white.
Brush chicken with melted butter; sprinkle with taco seasoning. Place chicken onto grill. Close lid; grill, turning occasionally, until chicken is no longer pink and juices run clear when pierced with a fork (15 to 20 minutes).
Meanwhile, combine sour cream, chiles, milk and salt in small bowl.
To serve, spoon sour cream mixture over grilled chicken; sprinkle with cilantro.
TIP:
To store leftover chiles, pour remainder of can into resealable plastic freezer bag. Press out air; tightly seal bag. Place bag into freezer, pressing chiles into a single layer. Once frozen, break off one chile at a time as needed.
