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Nothing hits quite like a warm Smoked Chicken and Green Chile Burrito, crisp from the grill and dripping with zesty Poblano Ranch. This is real comfort food with smoky meat, creamy cheese, and that bold, fresh dressing.
I began making these after a trip to Texas, and now they are always my go-to for family cookouts or an easy weekend meal. Whether you smoke your own chicken or use leftovers, that combination of flavors is downright crave-worthy.
Ingredients
- Onion: A must for deep flavor and just the right sweetness. Choose a fresh medium onion that feels heavy
- Canned green chiles: Add tang and gentle heat. Always check for a good brand that is bright in color
- Smoked chicken or turkey: The star for richness and smoky flavor. Get high quality or use your own leftover barbecue
- Rodeo Ranch Seasoning: Enhances the whole filling with boldness. Taste your seasoning first make sure it is not too salty
- Sour cream: Gives creamy tang and holds the filling together. Use full-fat for the best texture
- Shredded cheese: Melts to a gooey blanket. Choose Jack or a sharp Cheddar for punch or a blend for meltiness
- Burrito-size tortillas: Sturdy enough to hold the filling. Soft and flexible is key for rolling
- For the dressing
- Garlic: Adds a needed kick and depth. Use a fresh juicy clove
- Rodeo Ranch seasoning: Echoes the flavors of the filling. Fresh seasoning elevates everything
- Roasted poblanos: Roasty and rich without overpowering. Look for ones with glossy skin and roast until deeply charred
- Cilantro: Delivers a fresh herby hit. Go for leaves and tender stems only
- Mayonnaise: Brings creaminess and body. Duke’s if you have it is perfect
- Sour cream: For tang and lightness. Use thick sour cream for the best mouthfeel
- Fresh lime juice: Brightens and balances the cream. Always squeeze your own limes for best results
Instructions
- Prepare the Filling:
- Heat a charcoal grill for two-zone cooking with a medium fire. Then place a flat top griddle or plancha over the grates. Let it get hot for about five minutes. Once heated oil the surface well.
- Sauté the Onion:
- Scatter the chopped onions on the griddle over medium heat. Stir constantly and let them cook until nicely softened and golden. This should take about six minutes and builds a rich base.
- Add Chiles and Chicken:
- Stir in the green chiles so their juices mingle with the onion. Toss in chopped smoked chicken and sprinkle evenly with Rodeo Ranch Seasoning. Cook and stir for another four minutes ensuring the chicken is warm and spiced all over.
- Create the Creamy Mixture:
- Transfer the chicken mix to a bowl. While it is still hot fold in sour cream thoroughly. This step gives the filling its creamy richness that holds everything together.
- Assemble the Burritos:
- Place a tortilla on your work surface. Spoon a generous cup of the chicken mixture along the lower third. Scatter about three quarters of a cup of shredded cheese on top. Roll up snugly folding in the sides as you go for a tight burrito.
- Grill the Burritos:
- Wipe and oil the griddle again. Carefully place each burrito seam side down. Grill on each side turning with tongs until the tortilla is crisped and golden all over.
- Slice and Serve:
- Let the burritos rest a couple of minutes for the cheese to set. Cut as you desire and serve right away alongside Poblano Ranch Dressing for dipping.
- Make the Poblano Ranch Dressing:
- In a food processor combine garlic and Rodeo Ranch seasoning. Pulse for just a few seconds. Add charred poblanos and cilantro then pulse again until you have a coarse herb paste.
- Blend the Dressing:
- Add mayonnaise sour cream and freshly squeezed lime juice to the food processor. Blend until perfectly smooth and creamy. Taste and adjust with more lime or seasoning if preferred. Serve fresh or chill for later.
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My favorite part is that smoky poblano ranch. I grew up hating storebought bottled dressings but one taste of this garlicky homemade version and now I rarely serve my Tex Mex meals without it. Family taco nights are just not the same unless I double the recipe because everyone wants leftovers.
Storage Tips
If you happen to have extras wrap the burritos tightly in foil and store in the fridge for up to three days. They reheat best on a griddle to keep the outsides crispy. For longer storage wrap individually and freeze. Reheat straight from frozen over low heat on the grill or in a toaster oven.
Ingredient Substitutions
Swap the smoked chicken for pulled rotisserie or cooked turkey if that is what you have. For a vegetarian version smoked jackfruit and extra beans work nicely. If you cannot find poblanos use roasted Anaheim chiles or combine a small amount of jalapeño for more heat.
Serving Suggestions
These burritos pair well with spiced rice or grilled corn on the cob and a simple slaw. A pitcher of limeade or light Mexican beer makes this an easy summer feast. Set out a bowl of chips and any extra Poblano Ranch for an appetizer.
A Little History
Big burritos with smoky meats and roasted chiles are a staple across Tex Mex cuisine. The Poblano is beloved for its earthy warmth and mild bite. I started making my own ranch to replace the sugary bottled versions and now it is a family must for any Southwestern dish.
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With smoky chicken, bold green chiles and that creamy dressing, these burritos make every meal a celebration. Enjoy them hot off the grill with plenty of extra Poblano Ranch for dipping!
Frequently Asked Questions
- → How do you achieve a crispy burrito exterior?
Griddle the rolled burritos on all sides over medium heat until golden brown and crisp.
- → Can turkey substitute for smoked chicken?
Yes, chopped smoked turkey works well in place of smoked chicken, offering a similar texture and flavor.
- → What cheese works best in this dish?
Use Jack, sharp Cheddar, or a Mexi-blend for a gooey, flavorful filling that melts smoothly.
- → How can I roast poblanos for the dressing?
Roast whole poblanos over an open flame or under the broiler until charred, then peel and seed them.
- → Is the dressing suitable for make-ahead?
The poblano ranch can be made up to three days ahead and stored chilled in an airtight container.