Wet Poblano Burrito -- Chicken Burrito With Creamy Poblano Sauce

Name: Wet Poblano Burrito -- Chicken Burrito With Creamy Poblano Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 people
Ingredients: 2 poblano peppers; 1/2 onion; 2 garlic cloves; 1/2 teaspoon cumin; 1 cup stock; 1/2 cup heavy cream; 15-20 sprigs cilantro; 1/2 teaspoon salt; freshly ground pepper; 1 chicken breast; 1-2 Tablespoons chili powder; 3-4 flour tortillas; Monterey jack cheese; tomato; oil; 1 cup rice; 2 cups stock; 1/2 cup chopped cilantro; 1 lime; 1 garlic clove; 1/2 teaspoon salt; 1 avocado; 2-3 tablespoon finely chopped onion; 1/2 lime; 1/8 teaspoon salt

User Reviews

4.8

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
2 people
Calories
832 kcal
Course
Main Course

Wet Poblano Burrito -- Chicken Burrito With Creamy Poblano Sauce

Talon Bruce

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Think of this as the ultimate comfort food. A chicken guacamole burrito swimming in a creamy, goopy poblano sauce with otherworldly flavor. Don't forget to roast the poblano peppers. So good!

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Ingredients

Servings

2 poblano peppers
1/2 onion
2 garlic cloves
1/2 teaspoon cumin
1 cup stock
1/2 cup heavy cream
15-20 sprigs cilantro
1/2 teaspoon salt
freshly ground pepper
1 chicken breast
1-2 Tablespoons chili powder
3-4 flour tortillas
Monterey jack cheese
tomato (optional)
oil

Cilantro Lime Rice

1 cup rice
2 cups stock
1/2 cup chopped cilantro (approx 1/2 a bunch)
1 lime
1 garlic clove
1/2 teaspoon salt

Basic Guacamole

1 avocado
2-3 tablespoon finely chopped onion
1/2 lime
1/8 teaspoon salt

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Instructions

Roast the poblano peppers in a 400F oven for 15-20 minutes
Saute 1/2 of a roughly chopped onion and 2 garlic cloves in a dollop of oil
When poblanos are done roasting, pull off the charred bits of skin
De-stem and de-seed the poblanos, chopping roughly and adding to the onion
Add 1 cup stock, 15-20 sprigs cilantro, 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly ground pepper to the pan
Saute briefly and then combine the ingredients in a blender
Return mixture to the pan and add 1/2 cup heavy cream
Mix well until heated throughout (you can also let the sauce reduce a bit if you want)
For the chicken, season a chopped chicken breast with oil, salt, pepper and chili powder and saute with onion over medium high heat.
For the Basic Guacamole, start by finely chopping 2-3 tablespoons of onion. Smoosh the onion with the back of a fork until translucent and add to a bowl.
Add the flesh of the avocado, the juice of a 1/2 lime, and 1/8 teaspoon salt to the bowl. Mix well and taste for seasoning, adding more salt and lime juice if you want.
For the Cilantro Lime rice, start by lightly sauteing 1 cup rice in a dollop of oil over medium heat
Add 2 cups of stock and 1/2 teaspoon of salt to the rice. Bring to a boil and then reduce temp to a simmer, letting it cook until the liquid is absorbed.
Meanwhile, combine the juice of one lime (approximately 2 Tablespoons juice), 1 garlic clove, and 1/2 bunch of rinsed cilantro to a blender. Add a dollop of water and blend until combined. Add this cilantro-lime mixture to the cooked rice and taste for seasoning.
To build the burritos, start by warming the tortilla. Then add rice, chicken, guac, cheese and a drizzle of poblano sauce to each burrito.
Roll tight and crisp up on a comal for 2-3 minutes
Add a layer of poblano sauce to a plate. Add burrito to the plate and top with another helping of the poblano sauce.
Additional toppings for the burrito include guacamole, tomato, cilantro, and Cotija cheese