Ingredients :

• Salsa verde — It’s the marinade and the sauce all at once. Get a decent quality jar — the acidity of the tomatillos, the gentle heat of the green chilies, and the slight bitterness of the herbs do all the flavoring work. If you find fresh salsa verde at a Mexican or Latino grocer, grab it without hesitation.
• Pepper jack — A melty cheese with bits of jalapeño and black pepper. It melts in 60 seconds on the hot grill, forming a slightly spicy creamy layer. No pepper jack at your supermarket? Classic Monterey Jack works, but you lose the spicy kick that makes it interesting.
• Ground cumin — Just one teaspoon, but it’s essential. It brings that smoky, earthy note that transforms an ordinary marinade into something with real character. Grind it fresh if you can — you can really taste the difference.
• Lime — Two tablespoons of juice, just enough to slightly tenderize the meat and bring a freshness that cuts through the richness of the melted cheese. Squeeze it at the last minute, not in advance.