Ingredients

The following ingredients have 4 Servings
  • 4 poblano peppers (halved and cored)
  • 2 chicken breasts
  • 1 teaspoon ancho powder
  • 1 teaspoon Spanish paprika
  • Salt and pepper to taste
  • Olive oil as needed
  • 12 ounces beer (I used a light Mexican beer)
  • 1 cup cooked white rice
  • 1 12-ounce can black beans (drained)
  • 3 tablespoons chipotle sauce
  • 4 tablespoons chopped cilantro – divided
  • 8 ounces Cojita cheese (shredded)
  • 1 avocado (peeled, pitted and diced)

Instruction

  • Heat a large pan to medium heat and add a bit of olive oil.
  • Season chicken with ancho, paprika, salt and pepper. Set into the hot pan and sear each side a couple minutes each.
  • Add beer. Reduce heat to medium-low and let simmer about 20-30 minutes, uncovered, until the beer reduces by about half.
  • Shred the chicken with a couple of forks.
  • Add black beans, rice, chipotle sauce and half the cilantro. Stir to incorporate.
  • Preheat oven to 350 degrees.
  • Set the poblano peppers onto a baking sheetand stuff each with the chicken-bean-rice mixture.
  • Bake for about 20 minutes, or until the peppers are softened.
  • Transfer to plates, top with Cojita cheese, avocado, extra cilantro and serve.