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Dinner TBD

Chicken Burritos With Poblano Cream Sauce

Sliced chicken seasoned with taco seasoning, black beans, and peppers rolled in tortillas, topped with a creamy poblano sauce.

Ingredients

  • 1 package boneless, skinless chicken tenders (sliced)
  • 1 packet taco seasoning
  • 1 can black beans (drained & rinsed)
  • 2 poblano peppers (large)
  • 1 package tortillas (10" thin flour tortillas)
  • 1 cup sour cream
  • 1/2 cup mayo
  • 1/2 lime juice (from half a lime)
  • salt
  • cumin
  • pico de gallo (to garnish)
  • olive oil (for cooking)

Method

  1. 1

    Start by slicing the chicken into tiny pieces, season with the packet of Taco seasoning and set aside.

  2. 2

    Dice one of the poblano peppers and set aside.

  3. 3

    Heat the skillet or outdoor griddle to medium-high, add a little olive oil, and cook the chicken until no longer pink.

  4. 4

    Meanwhile, also cook the diced poblano pepper in some oil and heat up the beans with either some leftover Taco seasoning, or salt & cumin. Combine the beans and cooked, diced pepper once hot. While cooking, place the other whole poblano pepper in some oil and cook until soft (3-5 min)

  5. 5

    Once everything is cooked and hot, remove from the heat (but keep the griddle warm) and set aside while you make the poblano sauce.

  6. 6

    In a food processor, blend the sour cream, mayo, lime juice, and the softened, cooked poblano (stem & seeds removed) and puree into a creamy sauce. Season with salt & cumin.

  7. 7

    Heat tortillas on the hot griddle in a little bit of olive oil for about 30 seconds per side, until slightly browned and pliable.

  8. 8

    Fill each tortilla with some chicken/bean/poblano mixture.

  9. 9

    Tuck the sides in as you roll it forward to close.

  10. 10

    Drizzle on the poblano sauce and serve with pico de gallo.