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Chicken Burritos with Poblano Chiles and Corn

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 20 min
  • 20 min
  • $$
Gatheredtable
adapted fromDeb's Lunch Blog

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 poblano peppers
  • 1 1/2 pounds skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 2 cups frozen mixed white and yellow corn kernels, thawed, patted dry
  • 6 burrito-size flour tortillas
  • 2 cups queso fresco
  • 1 cup chopped fresh cilantro

Directions

Prep: 1. Cut/chop: poblano chiles, chicken breasts, and cilantro. Make: 1. Heat oil in large nonstick skillet over medium-high heat. 2. Add poblano chiles; sauté until beginning to soften, about 3 minutes. 3. Add chicken, cumin, and chili powder; sprinkle with salt and pepper. 4. Sauté until chicken is almost cooked through, 2-3 minutes. 5. Stir in corn; sauté until heated through, about 1 minute, season to taste with salt and pepper. 6. Remove from heat; cover to keep warm. 7. Heat tortillas in a dry skillet for about 1 minute per side. 8. Spoon chicken mixture in strip down center of each tortilla; top with cheese and cilantro. 9. Fold in sides of tortilla over filling; roll up, enclosing filling.

Notes

If you prefer a more saucey burrito add 3/4 cup taco sauce while cooking the chicken and poblano peppers. This is also a great place to use leftover chicken, or bulk up the burritos with leftover rice or beans.

Goes great with these recipes

Carrot Salad with Cilantro and Cinnamon
Mexican Fruit Salad
Mexican Slaw
Mixed Greens and Orange Salad
Tomato and Mango Salad with Chiles
Chile Lime Cabbage Slaw
Lettuce Salad

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