Southwest Chicken and Poblano Burritos

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by: Breadman






What to look for in Chicken? Any chickens you buy should have skins that fit their bodies well, not spotty or shriveled or too far overlapping. The color of the skin says little about quality, but the smell of a chicken will tell everything you need to know about freshness. If it smells funny, don’t buy it.




ingredients

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serves: 4

6 boneless, skinless chicken thighs (about 4 ounces each)

Extra virgin olive oil

4 medium poblano chile peppers

1 can (16 ounces) refried beans

4 flour tortillas (10 inches)

4 plum tomatoes (cut into 1/2-inch chunks)

2 cups thinly sliced Romaine lettuce

1/3 cup sour cream

1 teaspoon grated lime zest [optional]

1 teaspoon fresh lime juice [optional]

RUB:

1/2 teaspoon pure chile powder

1/2 teaspoon granulated garlic

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Southwest Chicken and Poblano Burritos

Servings Per Recipe: 4

Amount per Serving

Calories: 485

  • Total Fat: 14.6 g
  •     Saturated Fat: 5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 151.2 mg
  • Sodium: 1176.2 mg
  • Total Carbs: 44.1 g
  •     Dietary Fiber: 9.8 g
  •     Sugars: 7.7 g
  • Protein: 44.9 g
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preparation

1.  To make the rub: In a small bowl, mix the rub ingredients with your fingertips. Lightly brush or spray the thighs with oil. Season with the rub.

2.  Grill the chiles over Direct High heat until evenly charred on all sides, 6 to 8 minutes, turning as needed. Remove from the grill and allow to cool. Peel away and discard the charred skins and stems.

3.  Cut into 1/4-inch pieces.

4.  In a medium saucepan over low heat, warm the beans for about 10 minutes, stirring occasionally.

5.  Grill the thighs over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut into 1/2-inch chunks. Grill the tortillas over Direct High heat until lightly marked and warm, about 20 seconds per side.

6.  Lay the tortillas on a work surface. Spoon the refried beans in the center of each tortilla, spreading them to within 1 inch of the edge. Evenly divide the chiles, chicken, tomatoes, and lettuce over the beans. Spoon some sour cream on top [you can spice up the sour cream by blending it with the lime zest and lime juice]. Roll up the burritos and serve warm.

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