Chicken Burritos With Poblano Chiles and Corn |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I can't wait to try this recipe. I found it in the April 2008 bon appetit magazine. The ingredients are a welcome change from the usual burrito and sounds very promising. Ingredients:
3 tablespoons olive oil |
3 poblano chiles, medium-sized seeded and chopped (about 1-1/2 cups) |
1 1/2 lbs boneless skinless chicken breasts (cut crosswise into 1/2-inch thick strips) |
1 3/4 teaspoons ground cumin |
1 3/4 teaspoons chili powder |
3/4 cup taco sauce (red, bottled) |
2 cups corn kernels, frozen thawed and patted dry (white and yellow mix) |
6 burrito-size flour tortillas |
2 cups cheese (4-cheese mexican blend packed or 8 ounces of queso fresco ) |
1 cup fresh cilantro, fresh chopped |
Directions:
1. Heat oil in a large nonstick skillet over medium high heat.
2. Add poblano chiles; saute until beginning to soften, about 3 minutes.
3. Add chicken, cumin, and chili powder; sprinkle with salt and pepper.
4. Saute until chicken is almost cooked through, 2 to 3 minutes.
5. Mix in taco sauce, cook 1 minute.
6. Stir in corn; saute until heated through, about 1 minute.
7. Season to taste with salt and pepper.
8. Remove from heat; cover to keep warm.
9. Working with one tortilla at a time, heat tortillas over open flame or on a hot cast iron griddle until beginning to soften and brown in spots, about 15 seconds per side.
10. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro.
11. Fold in sides of tortilla over filling; roll up, enclosing filling.
12. NOTE: Poblano chiles are often called pasillas.
13. Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro.
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