Wet Chicken Burrito With Creamy Poblano Sauce, photo by Mexican PleasePhoto by Mexican Please

Wet Chicken Burrito With Creamy Poblano Sauce

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2 servings

Drenching a crispy burrito in this poblano cream sauce is the easiest way to save your day. Serving the burrito "wet" style ensures you have plenty of poblano sauce in each bite. And don't forget to roast the poblanos, it's the key to the unique flavor of this sauce. I stuffed the burrito with diced chicken breast, rice, guac and cheese. The chicken is seasoned with salt, pepper and ground New Mexican chile, but any seasoning will do here as the poblano sauce is really the star.

Ingredients

  • The Main Ingredients
  • 2 poblano peppers
  • 1/2 onion roughly chopped
  • 2 garlic cloves
  • 1/2 teaspoon cumin
  • 1 cup stocks
  • 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)
  • vegetable oil
  • The Cilantro Lime Rice
  • 1 cup rice
  • 2 cups stocks
  • 1 lime
  • 1 garlic clove
  • 1/2 teaspoon salt
  • The Basic Guacamole
  • 1 avocado
  • 2-3 tablespoon finely chopped onion
  • 1/2 lime
  • 1/8 teaspoon salt

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Directions

  1. Roast the poblano peppers in a 400-degree oven for 15-20 minutes.
  2. Saute 1/2 of a roughly chopped onion and 2 garlic cloves in a dollop of oil.
  3. When poblanos are done roasting, pull off the charred bits of skin.
  4. De-stem and de-seed the poblanos, chopping roughly and adding to the onion.
  5. Add 1 cup stock, 15-20 sprigs cilantro, 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly ground pepper to the pan.
  6. Saute briefly and then combine the ingredients in a blender.
  7. Return mixture to the pan and add 1/2 cup heavy cream.
  8. Mix well until heated throughout (you can also let the sauce reduce a bit if you want).
  9. For the chicken, season a chopped chicken breast with oil, salt, pepper and chili powder and saute with onion over medium high heat.
  10. 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.
  11. 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.
  12. For the Cilantro Lime rice, start by lightly sauteing 1 cup rice in a dollop of oil over medium heat.
  13. 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.
  14. Meanwhile, combine the juice of 1 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.
  15. To build the burritos, start by warming the tortilla. Then add rice, chicken, guac, cheese and a drizzle of poblano sauce to each burrito.
  16. Roll tight and crisp up on a comal for 2-3 minutes.
  17. Add a layer of poblano sauce to a plate. Add burrito to the plate and top with another helping of the poblano sauce.
  18. Additional toppings for the burrito include guacamole, tomato, cilantro and Cotija cheese.
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