11 oz. jar Paul Newman's medium salsa
2 tbsp. taco sauce
2 tbsp. fajita sauce
1 (4 oz.) can chopped chilies
1 tsp. ground cumin
2 lbs. boneless chicken breast
1/2 lb. Monterey Jack cheese
1 jar roasted sweet peppers
Mesquite wood chips (optional)

Mix first 5 ingredients. Pour over chicken and marinate 4 to 6 hours. Prepare barbecue - while coals are heating, soak mesquite wood chips. When fire is ready, place chicken on grill. Begin to barbecue. Cook approximately 5 minutes on each side. Remove chicken and add drained mesquite chips to cook. Put chicken back on grill off to sides, close cover and all vents and smoke chicken for 10 to 15 minutes.

Prepare broiler. Place a piece of roasted pepper on each breast. Top with piece of cheese and broil. Pour reserved marinate over each breast and serve. 4 to 6 people.