Ingredients Jump to Instructions ↓

  1. 3 large poblanos

  2. 2 sweet onions, skin-on, and cut into 1/4-inch thick slices

  3. 1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)

  4. 3/4 cup mayonnaise

  5. 2 tablespoons sugar

  6. 1 teaspoon celery seed

  7. 3 tablespoons apple-cider vinegar

  8. Salt and freshly ground black pepper

  9. 1 small head cabbage, cored, finely shredded

  10. 2 carrots, finely shredded

  11. 1/2 small red onion, thinly sliced

  12. 3 scallions, thinly sliced on the diagonal

  13. 2 tablespoons ancho chili powder

  14. 2 teaspoons ground cinnamon

  15. 2 teaspoons ground cumin

  16. 2 teaspoons light brown sugar

  17. 2 teaspoons kosher salt

  18. 1/2 teaspoon ground black pepper

  19. 4 boneless, skinless chicken breasts (8 ounces each)

  20. Canola oil

  21. 8 flour tortillas

  22. 2 grilled sliced poblanos

  23. Barbecued onions

  24. Coleslaw

  25. Guacamole, recipe follows

  26. 2 ripe Hass avocados, peeled, pitted and diced

  27. 1 poblano chile, roasted, seeded, peeled, and diced

  28. 1/4 cup finely diced red onion

  29. 2 scallions, finely chopped

  30. 2 fresh limes

  31. 1/2 cup chopped fresh cilantro leaves

  32. 2 tablespoons canola oil

  33. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Heat the grill to high.

  2. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.

  3. Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.

  4. Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.

  5. Heat the grill to high.

  6. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.

  7. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.

  8. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.

  9. Combine all ingredients in a medium bowl and season with salt and pepper.

  10. Yield: 4 to 6 servings


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