I've been sort of at a loss lately on what to do about dinner. Meat prices have skyrocketed so I am trying to make do with poultry as much as possible. We have a lot of boneless, skinless chicken thighs in the freezer. By a lot, I mean 32 pounds. And I've been trying to come up with alternate ways of making it than just grilled with seasoning on the George Foreman or in stir-fries.

I was perusing some of my old recipe files and came up with something I haven't made in ages, a recipe I made up several years ago when I first started eating controlled carb: Chile Cheddar Chicken.

It's so simple I can't believe it has skipped my mind all these years. So I'm making it for dinner tonight. And the best part is the leftovers are great in a bun or shredded up and rolled in a tortilla.

Chile Cheddar Chicken Recipe:

1 4 ounce can diced mild green chile peppers
1 pound package of boneless, skinless chicken parts
As many slices of cheddar cheese as you have chicken pieces (I slice my own off a brick or sometimes use shredded)
Olive oil

In a medium sized skillet put in enough olive oil to cook the chicken. Dump in the can of peppers and saute for a minute on medium high. Arrange the chicken pieces evenly and turn heat down to medium. Cover with lid. Turn after five minutes and cook another five. Check for doneness by slicing into a piece and cook longer if necessary. Top each piece of chicken with cheese and let melt. Remove from pan. Spoon green chiles on top of the chicken pieces. Voila. You are done. Jack cheese works well, too.