Smoked Chicken and Green Chile Burrito with Poblano Ranch Dressing (Print version)
A crisp grilled smoked chicken and green chile burrito with melty cheese and a cool poblano ranch dressing.
# Ingredients:
For the poblano ranch
01 -
2 medium poblano peppers, roasted, peeled, seeded, and chopped
02 -
1/2 cup (115 g) mayonnaise
03 -
1/2 cup (120 g) sour cream
04 -
1/3 cup (8 g) fresh cilantro leaves and tender stems
05 -
2 tablespoons fresh lime juice, plus more to taste
06 -
1 small garlic clove
07 -
1 teaspoon dried dill
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon kosher salt
10 -
2-3 tablespoons buttermilk or water, as needed
For the burritos
11 -
1 tablespoon vegetable oil, plus more for the griddle
12 -
1 medium yellow onion, finely chopped
13 -
1 can (4 oz or 113 g) chopped green chiles, drained
14 -
3 cups (420 g) chopped cooked smoked chicken
15 -
1 teaspoon ground cumin
16 -
1/2 teaspoon chili powder
17 -
1/2 teaspoon kosher salt, plus more to taste
18 -
1/3 cup (80 g) sour cream
19 -
2 cups (225 g) shredded Monterey Jack or Mexican blend cheese
20 -
4 large burrito-size flour tortillas
21 -
Lime wedges and chopped cilantro, for serving
# Instructions:
01 -
Blend the roasted poblanos, mayonnaise, sour cream, cilantro, lime juice, garlic, dill, onion powder, and salt until mostly smooth. Thin with buttermilk or water until dip-able, then chill while you make the burritos.
02 -
Heat 1 tablespoon oil on a large skillet or griddle over medium-high heat. Add the onion and cook for 5-6 minutes, stirring often, until softened and lightly browned.
03 -
Add the green chiles, smoked chicken, cumin, chili powder, and salt. Cook for 2-3 minutes until the chicken is hot, then stir in 1/3 cup sour cream and remove from the heat.
04 -
Warm the tortillas so they bend easily. Add about 1 cup chicken filling to each tortilla, top with 1/2 cup cheese, and drizzle with 1 tablespoon poblano ranch.
05 -
Fold in the sides of each tortilla and roll tightly into a cylinder. Keep the seam on the bottom so the burrito stays closed.
06 -
Lightly oil the skillet or griddle. Cook burritos seam-side down first, turning as needed, for 6-8 minutes total until browned on all sides and hot inside. Rest for 2 minutes, then serve with extra poblano ranch, lime, and cilantro.
# Good to know:
01 -
Recipe assumes the smoked chicken is already fully cooked.
02 -
Use mild canned green chiles for family-friendly heat.
03 -
The poblano ranch can be made up to 3 days ahead.