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
Pre-heat oven to 500°F or set to Hi Broil.
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.
Prepare quinoa according to package.
Place black beans in a small saucepan and cook over low heat until heated through.
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.
Combine quinoa with beans and stir gently until combined.
Fill peppers with chicken and/or beans/quinoa mixture and top with cheese.
Broil for 2-3 minutes until cheese is melted and bubbly.
Top with sour cream and cilantro. Serve and enjoy!