Servings: 4

1 diced onion, sautéed in bacon fat 1 diced onion, sautéed in bacon fat
Red salsa Red salsa
Green tomatillo salsa Green tomatillo salsa
Can of diced tomatoes with green chilis Can of diced tomatoes with green chilis
4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
2 tsp Penzey’s Arizona Dreaming chili blend 2 tsp Penzey’s Arizona Dreaming chili blend
1 tsp Trader Joe’s Coffee Rub 1 tsp Trader Joe’s Coffee Rub
1 tsp smoked paprika 1 tsp smoked paprika
1 tsp roasted garlic powder 1 tsp roasted garlic powder
1 tsp cumin powder 1 tsp cumin powder
2 tsp Mexican oregano 2 tsp Mexican oregano
Shredded cheddar & jack cheese Shredded cheddar & jack cheese
1/2 block cream cheese, diced ½ block cream cheese, diced
Sliced pickled jalapeños Sliced pickled jalapeños

Spread onion in the bottom of a cast iron roaster. Spoon ½ cup each of the salsas and tomatoes on top of the onion.
Lay the chicken breasts on top of this layer.
Sprinkle the seasonings over the chicken
Add another layer of the salsas and tomatoes.
Sprinkle with shredded cheese and dot with cream cheese chunks. Top with jalapeño slices.
Smoke for 30 minutes at 225. Increase to 350 and bake for 30 to 40 minutes longer until chicken IT is 165.
Serve with sour cream, sliced olives, chopped cilantro and avocado. Caulirice on the side.