Braised Chicken Legs w/ Creamy Saut?Ed Sweet Peppers

12 ounces Cacique brand Baby Jack cheese

6 ounces Cacique brand Crema Mexicana

6 chicken legs & thighs -- grilled

2 cups chicken stock

2 red bell peppers -- thinly sliced

2 yellow bell peppers -- thinly sliced

2 green bell peppers -- thinly sliced

1/2 cup lime juice

2 tablespoons garlic -- minced

2 tablespoons canola oil

To braise the chicken, salt, pepper, and sear both sides of the legs, then plac e in a shallow roasting pan and fill halfway with the chicken stock. Cover with aluminum foil to form a seal and roast at 350? until done. In the meantime, sau t? the peppers in the oil, and add the garlic, lime juice, cilantro and the Crem a Mexicana. When the chicken is ready, move to serving platter and top with the cheese to melt, and pour the creamy pepper sauce over the chicken.