Smoked Chicken Burritos

Directions

To make burritos

1. Prepare a charcoal grill for two-zone cooking and build a medium fire. Top the grill with a flat top griddle or plancha grates. Allow the griddle to heat for 5 minutes, and then oil the cooking surface. Place the chopped onions on the griddle and cook, stirring, until softened and lightly browned, about 5-6 minutes. Add the green chiles to the onions and toss to combine. Add the chopped chicken (or turkey) and sprinkle with Rodeo Ranch seasoning. Continue to cook, stirring, until the ingredients are combined and the chicken is just heated through. Use a metal spatula to transfer the chicken mixture to a bowl; fold in the sour cream.

2. Clean and oil the griddle. Place a tortilla on a work surface and top with a generous cup of the chicken mixture. Top the chicken with about ¾ cups of cheese, and then roll the tortilla into a snug cylinder. Place the burrito on the griddle, seam-side down. Repeat with remaining chicken and tortillas, and griddle the burritos on all sides until they’re crisp and nicely browned.

3. Remove the burritos from heat, allow them to cool for a couple minutes and then slice as desired. Serve immediately with Poblano Ranch Dressing.

To make dressing

1. Combine the garlic and Rodeo Ranch seasoning in the bowl of a food processor, and pulse until combined. Add the poblanos and cilantro and pulse into a coarse puree. Add the mayo, sour cream, and lime juice and process the mixture until smooth. Taste and add more lime or a pinch of salt, as desired. Serve immediately, or refrigerate for up to 3 days.