Smoked Chicken Green Chile Burrito (Print Version)
Smoked chicken, green chiles, cheese, and creamy poblano ranch make a flavor-packed burrito meal.
# Ingredients:
→ For Burritos
01 -
1 medium onion, finely chopped
02 -
1 can (113 g) chopped green chiles
03 -
720 g chopped smoked chicken or turkey
04 -
10 g Rodeo Ranch seasoning
05 -
120 g sour cream
06 -
350 g shredded cheese (Jack, aged Cheddar, or Mexican blend)
07 -
4 large flour tortillas (burrito-size)
→ For Poblano Ranch Dressing
08 -
1 garlic clove
09 -
5 g Rodeo Ranch seasoning
10 -
2 roasted poblano peppers, peeled and seeded
11 -
1 bunch cilantro, leaves and tender stems lightly chopped
12 -
180 g mayonnaise (preferably Duke's)
13 -
180 g sour cream
14 -
120 ml freshly squeezed lime juice
# Instructions:
01 -
Set up a charcoal grill for two-zone cooking and establish a medium fire. Place a flat top griddle or plancha grates on the grill and preheat for 5 minutes. Oil the cooking surface. Sauté the chopped onion, stirring frequently, until softened and lightly browned, approximately 5–6 minutes.
02 -
Add the chopped green chiles to the onions on the griddle and toss to combine. Incorporate the chopped smoked chicken or turkey and sprinkle with Rodeo Ranch seasoning. Cook, stirring, until well combined and just heated through. Transfer the mixture to a bowl and thoroughly fold in the sour cream.
03 -
Clean and oil the griddle. Lay a tortilla flat on a clean work surface. Place a generous portion (about 240 g) of the chicken filling in the center. Top with approximately 65–80 g shredded cheese. Roll the tortilla tightly into a cylinder, securing the filling.
04 -
Place the assembled burrito seam-side down on the griddle. Repeat with remaining tortillas and filling. Cook each burrito, rotating as needed, until all sides are chrispened and golden brown. Remove from heat, allow to cool briefly, and slice as preferred.
05 -
Add garlic and Rodeo Ranch seasoning to a food processor and pulse until minced. Add roasted poblanos and cilantro; pulse to achieve a coarse purée. Add mayonnaise, sour cream, and lime juice; blend until smooth and creamy. Season to taste with additional lime or salt if needed. Use immediately or refrigerate up to 3 days.
06 -
Serve the warm, crisp burritos immediately with fresh Poblano Ranch dressing on the side.
# Notes:
01 -
For enhanced flavor, smoked turkey may be substituted for chicken. For extra-crisp burritos, brush tortillas lightly with oil before griddling.
02 -
Rodeo Ranch seasoning can be swapped with a blend containing smoked paprika, cumin, garlic powder, and chili powder if unavailable.
03 -
To roast poblanos, char over open flame or under a broiler until blackened, then peel and seed before use.