Make a pocket in each chicken breast half by cutting horizontally from the thickest side almost to the opposite side.
For stuffing, in a medium bowl combine cheese, chile peppers, green onions, cumin, and garlic. Divide stuffing among pockets in chicken. If necessary, secure the openings with wooden toothpicks. Brush chicken with olive oil and sprinkle with salt and crushed red pepper.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken on the greased grill rack over pan. Cover and grill about 30 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack over burner that is turned off. Cover and grill as above.)
To serve, remove and discard toothpicks. Serve chicken with Black Bean Salad.
Black Bean Salad
In a large bowl combine black beans, avocado, yellow sweet pepper, roma tomato, red onion, cilantro, lime juice, olive oil, jalapeno chile pepper, garlic, salt, and black pepper. Cover and chill for 2 to 8 hours.