5 carmen peppers
25-30 tomatillos
1 white onion
3-4 heirloom tomatoes
3-4 cloves garlic, minced
2-3 teas. salt

6 chicken breasts
1 teas. cumin
1 teas. chili powder
1 cup Monterey Jack, shredded (optional)
salt and pepper

Turn on broiler and preheat grill. Peel paper shell off of tomatilos and rinse off sticky film. Halve the tomatillos and place cut-side down on ungreased cookie sheet. Place under broiler for 5-7 minutes. When cooled, peel off the skin.

Grill carmen peppers until soft, about 5 minutes. Finely chop all ingredients (including tomatillos) and mix together in a bowl.

Toss chicken in olive oil, cumin, chili powder and salt and pepper. Grill until nearly cooked through, marking each side. Place the salsa and cheese on top of the chicken and bake in the center of the oven until the cheese is melted. Serve immediately.