4 large poblano peppers
4 cups chicken, cooked and shredded
1 15 oz. can reduced sodium black beans
1 8.5 oz package red & white quinoa
1-2 cups mexican cheese blend, shredded
3 tsp. Mild BBQ Rub
1 tsp. Tequila Lime BBQ Rub , divided
1/4 cup crema mexicana or sour cream
1/2 cup fresh cilantro, lightly chopped
Step 1
Pre-heat oven to 500°F or set to Hi Broil.
Step 2
In a large skillet, combine chicken, 1 cup of water, 3 tsp. BBQ Rub, 1 tsp. Tequila Lime BBQ Rub. Cook over medium-high heat until boiling. Lower heat to simmer for 10 minutes until heated through.
Step 3
Prepare quinoa according to package.
Step 4
Place black beans in a small saucepan and cook over low heat until heated through.
Step 5
Cut peppers lengthwise in half, remove seeds. Place on baking sheet, cut side down. Broil for 5 minutes or until skins blister. Remove from oven and turn peppers over.
Step 6
Combine quinoa with beans and stir gently until combined.
Step 7
Fill peppers with chicken and/or beans/quinoa mixture and top with cheese.
Step 8
Broil for 2-3 minutes until cheese is melted and bubbly.
Step 9
Top with sour cream and cilantro. Serve and enjoy!
The perfect balance of sweet and savory with an ideal balance of soy, ginger and garlic.
The perfect balance of sweet and savory with an ideal balance of soy, ginger and garlic.
The perfect balance of sweet, spicy and garlic.
A delicious salt that’s inspired by food cooked in a wood fired oven.
© 2022 KindersBBQ
