Roasted Poblano Chicken Burritos Recipe

Alright, foodies, get ready to level up your burrito game with a mouthwatering chicken poblano sensation that’s about to spice up your dinner routine!

One of my all-time favorites is the Roasted Poblano Chicken Burrito, which combines smoky poblano peppers, seasoned chicken with cumin and chili powder, and creamy Monterey Jack cheese. I love how the black beans and white rice make it hearty, while the fresh cilantro and lime add a zesty finish.

Roasted Poblano Chicken Burritos Recipe Ingredients

• Poblano Peppers: Add mild heat and smokiness.

  Rich in vitamin C and antioxidants.

• Chicken Breast: Lean protein source.

  Provides essential amino acids and low in fat.

• Black Beans: High in fiber and protein.

  Good for heart health and digestion.

• Cheddar or Monterey Jack Cheese: Offers creamy texture.

  Supplies calcium and healthy fats.

• Olive Oil: Heart-healthy fat.

  Boosts flavor and supports nutrient absorption.

• Sour Cream: Adds creaminess.

  Provides calcium and beneficial bacteria for gut health.

Roasted Poblano Chicken Burritos Recipe Ingredient Quantities

• 2 large poblano peppers
• 2 tablespoons olive oil
• 1 pound chicken breast, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup cooked white rice
• 1 cup canned black beans, rinsed and drained
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 cup salsa
• 4 large flour tortillas
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges (optional, for serving)

How to Make this Roasted Poblano Chicken Burritos Recipe

1. Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, turning once, until the skins are blistered. Remove and let them cool.

2. While the peppers are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken breast, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Cook the chicken until it’s browned and cooked through, about 7-10 minutes.

3. Once the roasted poblano peppers are cooled, peel the skins off, remove the seeds, and dice them.

4. In a large bowl, combine the cooked chicken, diced poblano peppers, cooked white rice, black beans, and half of the shredded cheese. Mix well.

5. Warm the flour tortillas in a dry skillet or microwave so they are pliable.

6. Spread about 2 tablespoons of sour cream onto each tortilla, then add about 1/4 of the chicken mixture down the center.

7. Top the chicken mixture with a spoonful of salsa and a sprinkle of the remaining cheese.

8. Roll up each tortilla tightly to form a burrito, tucking in the sides as you roll.

9. Heat the remaining tablespoon of olive oil in a clean skillet over medium heat. Place the burritos seam side down in the skillet to crisp, cooking until golden brown on each side, about 2-3 minutes per side.

10. Serve the burritos warm, garnished with chopped cilantro and lime wedges if desired. Enjoy!

Roasted Poblano Chicken Burritos Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Large skillet
4. Knife
5. Cutting board
6. Large bowl
7. Dry skillet or microwave
8. Clean skillet
9. Tongs (optional, for flipping burritos)
10. Measuring spoons
11. Spoon (for mixing and spreading)

FAQ

• Can I make this recipe ahead of time? Yes, you can prepare the filling and roast the poblanos in advance. Assemble and heat the burritos just before serving for best results.
• What can I use as a substitute for poblano peppers? If you can’t find poblanos, Anaheim peppers are a mild alternative. For a spicier kick, use jalapeños but adjust the quantity to taste.
• How can I make this recipe vegetarian? Simply omit the chicken and increase the amount of rice, beans, and cheese, or add sautéed vegetables like bell peppers and onions.
• What’s the best way to roast the poblano peppers? Roast them on a gas stovetop flame or under a broiler until the skin is charred. Place them in a covered bowl to steam for a few minutes, then peel off the skins.
• How spicy are these burritos? The poblanos lend a mild heat. Adjust the chili powder to control the spice level or add hot sauce if you prefer more heat.
• Can I freeze the burritos? Yes, wrap them individually in foil and store them in a freezer-safe bag. Reheat in the oven or a skillet for best texture.
• What can I serve with these burritos? Serve them with lime wedges, additional salsa, or a fresh salad for a complete meal.

Roasted Poblano Chicken Burritos Recipe Substitutions and Variations

• Poblano peppers: Substitute with Anaheim peppers or bell peppers for a milder flavor.
• Olive oil: Use vegetable oil or canola oil as alternatives.
• Chicken breast: Replace with diced turkey breast or firm tofu for a vegetarian option.
• Cheddar or Monterey Jack cheese: Swap with mozzarella or pepper jack for a different taste.
• Sour cream: Use Greek yogurt or a non-dairy yogurt as a healthier or vegan option.

Pro Tips

1. Char the Poblano Peppers For extra smoky flavor, consider charring the poblano peppers over an open flame on your stovetop before roasting them in the oven. This will enhance the depth of flavor in your burritos.

2. Marinate the Chicken Before cooking the chicken, marinate it in olive oil, lime juice, and the spices for at least 30 minutes. This will infuse the chicken with more flavor and make it juicier.

3. Cheese Melt Trick To ensure the cheese melts evenly in the burrito, layer it directly on top of the hot chicken mixture right after it’s been combined. The heat from the mixture will help melt the cheese perfectly.

4. Customize the Heat If you crave a spicier burrito, add finely chopped jalapeños or a dash of cayenne pepper to the chicken mixture. You can adjust the spice level to your preference to give the dish a personalized kick.

5. Avoid Soggy Burritos To prevent the burritos from becoming soggy, pat dry the cooked rice and beans with a paper towel before mixing them into the filling. This removes excess moisture, keeping your burritos nice and firm.