Ingredients

• 4 medium poblano chilies
• 6 chicken pieces, boneless
• Olive Oil
• 1 can (16 ounces) refried beans
• ¼ cup chile in Adobe sauce
• 4 flour tortillas
• 2 cups thinly sliced Romaine lettuce
• ⅓ cup sour cream

Rub

• ½ teaspoon chile powder
• ½ teaspoon granulated garlic
• ½ teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ¼ freshly ground black pepper

Instructions

1. Grill poblano chilies, cool, peel and de-seed and de-stem. Cut into 1 inch cubes.
2. Oil chicken pieces and work rub into chicken. Let sit at room temp for 20 to 30 minutes before grilling.
3. In a medium saucepan over low, warm the refried beans and add Adobe sauce and one minced chile from the can.
4. Grill chicken and combine as usual.

Notes

1. From Weber Recipe of the Week