Grilled Chicken Sandwich with Poblano Crema and a Side of Southwest Black Bean Relish

In a bowl, whisk together the oil and Red Chile Adobe Flavor Concentrate. Thoroughly cover the chicken breasts in the adobo marinade. Marinate for at least 1 hour.

In a mixing bowl, combine the sour cream, mayonnaise, Fire Roasted Poblano Flavor Concentrate and lime juice. Season to taste and reserve.

Once the chicken has been marinated, grill over medium high heat. Cook to 165°F.

To assemble, spread 1-1/2 tsp of the poblano cream on the bottom bun. Top in order with: 1 slice of cheese, 1 grilled chicken breast, 1 pineapple slice, 2 slices of bacon and 1 lettuce leaf.

Drizzle 1-1/2 tsp of poblano cream over the top of the lettuce and top with other half of bun.