Chicken Burritos with Poblano Chiles and Corn
makes 8 burritos
about 1 – 1/2 pounds of skinless boneless chicken (3-4 breast halves)
Butter for frying
1 cup sliced white onion
3-4 poblano chiles, roasted, peeled, seeded and sliced into strips
1 medium size green or yellow zucchini (optional)
1 cup corn kernels (also optional)
1 – 1 1/2 cup cream
2 cups finely shredded cheddar or jack or pepper jack
8 10-inch flour tortillas
Melt some butter in a skillet, and brown the chicken breasts in it – cook them for a few minutes per side, until they have a little color. Cover the skillet and reduce the heat, and cook for about 5 more minutes until the chicken is just cooked through – stab it with a fork to make sure the juices are not pink. Transfer the chicken to a cutting board or plate to cool. Melt a little more butter in the same skillet and add the onions. Cook over high heat until the onions are softened and have a few brown edges, then add the poblanos, and squash and corn if using. Cook until the vegetable are softened, then pour in the cream. Bring to a boil and start reducing the cream. Shred the chicken, and mix it in, and continue to cook until thickened – not much loose juice in between pieces of vegetable and meat. Season the filling with salt and pepper and set aside to cool slightly.
Lightly oil a 13 x 9 x 2 baking dish. Microwave the tortillas, stacked, briefly, until they’re softened – microwaves vary – it takes about 40 seconds in mine. Roll the burritos, using about 1/3 cup filling and 2 -3 tablespoons of cheese for each one, and place them in the oiled dish. Cover tightly with aluminum foil, and bake at 375 degrees for 20 minutes. serve with corn chips, salsa, and sour cream
Based on this Bon Appetit recipe, which is where the picture’s from too – mine looked different when sliced open, since the chicken was shredded.
