12 ounces Cacique brand Baby Jack cheese
6 ounces Cacique brand Crema Mexicana
6 chicken legs & thighs — grilled
2 cups chicken stock
2 red bell peppers — thinly sliced
2 yellow bell peppers — thinly sliced
2 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 plac e in a shallow roasting pan and fill halfway with the chicken stock. Cover with aluminum foil to form a seal and roast at 350? until done. In the meantime, sau t? the peppers in the oil, and add the garlic, lime juice, cilantro and the Crem a Mexicana. 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.