BBQ Bob’s Alpha Rub, used here to grill boneless chicken breasts before shredding, is a very flavorful seasoning that balances sweet, heat, savory and salt. Alpha Rub gives you that wonderful and traditional barbecue flavor. These stuffed and grilled poblano peppers stay firm with great flavor.
YIELD: 4 SERVINGS • COOK TIME: 30 MINUTES
3 chicken breasts (skinless/boneless)
1 tbsp (15 ml) olive oil, plus more for coating, divided
1 tbsp (8 g) BBQ Bob’s Alpha Rub or favorite rub
1 small Spanish onion, diced small
2 medium tomatoes, diced
½ tsp sea salt
¼ tsp black pepper
¼ tsp cumin
8 oz (227 g) black beans, cooked
½ cup (120 ml) chicken broth
4 poblano peppers, halved and seeded
8 oz (227 g) Mexican cheese, shredded, divided
1 lime
2 avocados, sliced
Set your grill to 350°F (177°C) with a direct setup.
Lightly coat the chicken breasts with olive oil, and then dust with BBQ Bob’s Alpha Rub.
Grill over direct heat for 5 to 7 minutes. Flip the breasts and continue to cook until the chicken reaches an internal temperature of 170°F (77°C). Remove the chicken breasts from your grill and set aside.
In a disposable half pan, place 1 tablespoon (15 ml) of olive oil, the onion, tomatoes, salt, pepper, cumin and black beans. Stir occasionally until the onion is cooked thoroughly and the flavors have blended, approximately 10 to 15 minutes.
Shred the chicken breast meat and add it to the black bean mixture in the half pan. Add the chicken broth and stir the ingredients well.
Fill the poblano pepper halves with the chicken and black bean mixture, and then top with half of the shredded Mexican cheese. Grill the stuffed peppers for about 20 minutes, then add the remaining shredded Mexican cheese to the tops and continue to cook until the cheese melts. Serve with a squeeze of fresh lime juice and sliced avocado.