Amount
Ingredient
Preparation



12
ounces
monterey jack cheese





6
ounces
monterey jack cheese with jalapeno pepper





6
chicken
chicken legs

and thighs grilled



2
cups
chicken stock





2
each
red bell peppers

thinly sliced



2
each
yellow bell pepper

thinly sliced



2
green
green bell peppers

thinly sliced



1/2
cup
lime juice





2
tablespoons
garlic

minced



2
tablespoons
canola oil

 To braise the chicken, salt, pepper, and sear both sides of the legs, then place in a shallow roasting pan and fill halfway with the chicken stock.

Cover with aluminum foil to form a seal and roast at 35 degrees Fahrenheit until done. (Juices run clear.)

In the meantime, saute the peppers in the oil, and add the garlic, lime juice, cilantro and the jalapeno pepper cheese.,

When the chicken is ready, move to serving platter and top with the cheese to melt, and pour the creamy pepper sauce over the chicken.