Prep 0 mins
Cook 30 mins
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.
- 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
- Heat oil in a large nonstick skillet over medium high heat.
- Add poblano chiles; saute until beginning to soften, about 3 minutes.
- Add chicken, cumin, and chili powder; sprinkle with salt and pepper.
- Saute until chicken is almost cooked through, 2 to 3 minutes.
- Mix in taco sauce, cook 1 minute.
- Stir in corn; saute until heated through, about 1 minute.
- Season to taste with salt and pepper.
- Remove from heat; cover to keep warm.
- 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.
- Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro.
- Fold in sides of tortilla over filling; roll up, enclosing filling.
- NOTE: Poblano chiles are often called pasillas.
- Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro.