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Chicken Burritos With Poblano Chiles and Corn

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“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.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large nonstick skillet over medium high heat.
  2. Add poblano chiles; saute until beginning to soften, about 3 minutes.
  3. Add chicken, cumin, and chili powder; sprinkle with salt and pepper.
  4. Saute until chicken is almost cooked through, 2 to 3 minutes.
  5. Mix in taco sauce, cook 1 minute.
  6. Stir in corn; saute until heated through, about 1 minute.
  7. Season to taste with salt and pepper.
  8. Remove from heat; cover to keep warm.
  9. 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.
  10. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro.
  11. Fold in sides of tortilla over filling; roll up, enclosing filling.
  12. NOTE: Poblano chiles are often called pasillas.
  13. Serve with a dollop of sour cream and purchased tomatillo or tomato salsa mixed with some chopped fresh cilantro.

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