Wet Poblano Burrito -- Chicken Burrito With Creamy Poblano Sauce
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!
Servings: 2 people
Calories: 832kcal
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 (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
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
Nutrition
Calories: 832kcal