Peel off the char underwater, then chop it up along with red onion, garlic, grape tomatoes and cilantro. While you're at it, grate some cheddar cheese.
Sautee the onions with a pinch of salt and some cumin, then add the garlic and jalapeno. Remove from heat.
There was some leftover roast chicken, so that gets chopped up too, and browned in fat with a little more cumin, and some chili powder.
When browned, add 3/4 of the onion mixture, and deglaze with white wine. Add a bit of chicken broth, some thyme, oregano, and lemon juice. Reduce heat.
To a pot of cooked rice, stir in the tomatoes, most of the cilantro, and the rest of the onion mixture.
Fry an egg.
Ok, we're ready to plate. Rice, cheese, meat, cheese, egg, cheese and cilantro.
Proceed without caution.
