4 skinless chicken breasts
4 serrano peppers, diced
4 medium ripe tomatoes, diced
2 large white onions, diced
2 cups tomato sauce
1 bunch chopped cilantro
1/2 cup chicken stock or base
1/2 cup grated Chihuahua cheese
Salt to taste

Mix diced onions and peppers and sauté in skillet with a splash of olive oil over a medium fire until onions are golden brown in color. Add diced tomatoes and continue to cook, stirring often for approximately 3 minutes. Add tomato sauce and chopped cilantro. Cook for about 10 to 15 minutes, stirring occasionally. Meanwhile, salt and pepper chicken breasts and grill over open fire until thoroughly cooked. Place grilled chicken on serving dish and pour sauce over breasts. Finish by sprinkling top with cheese and serve.