INGREDIENTS

INSTRUCTIONS

Note: Cotija is a Mexican hard crumbly cheese similar to feta but not
as salty. It is usually available in supermarkets in the Southwest or
Latin American markets around the country.  Prepare smoker for cold
smoke. Place chickens on rack and cold smoke  with as little heat as
possible for 15 to 20 minutes. Remove from  smoker and place chickens
in a large bowl. Add onion, garlic,  chilies, cilantro, pepper, salt
and oil to bowl with chickens. Mix to  combine. Marinate overnight or
at least 8 hours.  Prepare grill. Make sure grates are clean and
lightly rubbed or  brushed with oil. Remove chicken from marinade and
place skin side  down on hot grill. Cook for 4 minutes. Turn and grill
other side for  3 minutes or until chicken is cooked through. Remove
from grill and  keep warm.  Spoon a portion of the Drunken Black Beans
in the middle of each warm  plate. Surround the beans with a ladle of
the Smoked Tomato Ranchero.  Place the chicken breast slightly off
center in the middle of the  plate, showing a small portion of beans.
Top each chicken breast with  a small spoon of Tart Tomatillo Relish.
Sprinkle the middle of each  plate with Chateauguay Queso and garnish
with a large sprig of  cilantro.  Original RecipeRecipe: GRILLED
CHICKEN BREAST WITH DRUNKEN BLACK  BEANS,SMOKED TOMATO RANCHERO, AND
TART TOMATILLO RELISH  HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05
MEXICAN COCKTAIL  BUFFET Menu: Mansion Nachos w. Guacamole Wild Boar
Quesadillas w.  Tomato Salsa Beef Chili Grilled Chicken Breast with
Drunken Black  Beans, Smoked Tomato Ranchero, and Tart Tomatillo Relish
Mexican Flan  Traditional Margarita Mango Margarita Watermelon
Margarita  Recipe by: Dean Fearing  Posted to MC-Recipe Digest V1 #817
by Holly Butman  <butma001@acpub.duke.edu> on Sep 28, 1997

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