Smoked Chicken Burritos
Smoked Chicken & Green Chile Burrito with Poblano Ranch Dressing
With a portable grill and a flat top griddle, you can fire up these crispy, killer burritos anywhere–and trust us, you’ll want to. First, the ingredients for the filling are sizzled on the flat top. Since you’re using smoked chicken or turkey for the filling, you only need to heat the meat through before transferring it to a bowl and folding in the sour cream. Clean and oil the griddle and it’s show time: you’re ready to assemble the burritos and crisp them on the hot surface, a step that takes their flavor and texture to the next level.
Serve burritos sliced as you please, with your favorite salsa or our recipe for Poblano Ranch Dressing (blend it up ahead of time and pop the jar in the cooler).
1 medium onion, finely chopped
One 4-ounce can chopped green chiles
3 cups chopped smoked chicken or turkey
2 teaspoons Rodeo Ranch Seasoning
½ cup sour cream
3 ½ cups shredded cheese (Jack, Sharp Cheddar or a Mexi-Blend)
4 large burrito-size tortillas
1 garlic clove
1½ teaspoons Rodeo Ranch seasoning
2 roasted poblanos, peeled and seeded
1 bunch lightly chopped cilantro (leaves and tender stems)
¾ cup mayonnaise (preferably Duke’s)
¾ cup sour cream
½ cup freshly squeezed lime juice
For Poblano Ranch Dressing
To make burritos
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.
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.
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
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.