Southwest Chicken and Poblano Burritos
4 medium poblano chiles
Rub
1/2 teaspoon ancho chile powder
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
6 boneless skinless chicken thighs, about 1 pound total
Extra-virgin olive oil
1 can (16 ounces) refried beans
4 flour tortillas, about 10 inches in diameter
2 cups thinly sliced Romaine lettuce
1/3 cup sour cream
Grill the poblano chiles over Direct High heat until evenly charred on all sides, 6 to 8 minutes, turning as needed. Remove from the grill and allow to cool. Peel away and discard the charred skins from the chiles. Remove and discard the stems. Cut the chiles into 1/4-inch pieces.
To make the rub: In a small bowl, mix the rub ingredients with your fingertips.
Lightly brush or spray the chicken thighs with oil. Season with the rub. Let sit at room temperature for 20 to 30 minutes before grilling.
In a medium saucepan over low heat, warm the refried beans for about 10 minutes, stirring occasionally.
Grill the chicken thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut into thin strips. Grill the tortillas over Direct High heat until lightly marked and warm, about 20 seconds per side.
Lay the tortillas on a work surface. Spoon the refried beans in the center of each tortilla, spreading them to within 1 inch of the edge. Evenly divide the chiles, chicken, and lettuce over the beans. Spoon some sour cream on top of the lettuce. Fold the bottom edge of each tortilla up and over the filling. Fold in the opposite sides just until they meet in the center. Roll up from the bottom. Serve warm.
Makes 4 servings