Marinade
1/2 cup fresh lime juice
1/3 cup local honey
1/4 cup garlic, minced
1/2 tsp. cayenne pepper

1 1/2 lb. boneless, skinless chicken breast
2 cups queso blanco or Monterey Jack, shredded
1 pkg. flour tortillas (6″)

Directions for Roasted Salsa Verde
1. Place a 2 qt. baking dish inside the oven; preheat to 500 degrees

2. Toss tomatillos, poblano, onion, jalapeño and garlic cloves and oil in a bowl. Transfer to preheated baking dish and roast until tender, about 15 minutes.

3. Pulse vegetables in a food processor with cilantro, lime juice, salt and pepper to blend; if thick, add water as needed.

Directions for Fajita Chicken
1. Whisk 1/2 cup lime juice, honey, minced garlic, cayenne, salt and pepper together. Pour marinade over chicken in a resealable bag and marinate in refrigerator for 30 minutes.

2. Preheat grill to medium. Remove chicken from marinade and grill to an internal temperature of 165 degrees, about 6 minutes per side, brushing with marinade every few minutes. Allow chicken to rest for 5 minutes before slicing into strips.

3. While chicken is resting, turn grill heat to low and grill tortillas 1 minute on each side.