Roasted Poblano Chicken Burritos

Method4 steps

1. 1

   Step 1: Have the already-cooked rice, cooked shredded chicken, drained beans and roasted poblano cream sauce ready, with the cooked fillings warm for serving. Heat a tortilla griddle or skillet over medium-high heat.

2. 2

   Step 2: Lay out all 12 flour tortillas and divide the complete warm cooked rice, drained beans, cooked shredded chicken (1 pound), shredded cheese and chopped cilantro (¼ cup) among them. Add about 2 spoonfuls of the already-prepared roasted poblano cream sauce to each, adjusting the amount to the tortilla capacity. Keep any unused sauce for serving.

   Uses 12 soft taco-size flour tortillas · 3 cups already-cooked white rice, warm for assembly · 1 can (15 ounces) black beans, drained and rinsed, warm for assembly · 1 pound already-cooked shredded chicken (about 3 cups), warm for assembly · 2 cups shredded Mexican-blend cheese (8 ounces) · ¼ cup chopped cilantro · About 2 spoonfuls ready sauce per burrito from the prepared batch; spoon size and fraction of batch unknown

3. 3

   Step 3: For each filled tortilla, fold the bottom edge over the filling, tuck both sides inward and continue rolling snugly to enclose the filling. Repeat for all 12 burritos.

   Uses Twelve tortillas with divided warm cooked fillings and prepared sauce

4. 4

   Step 4: Place the rolled burritos seam-side down on the hot griddle or skillet, working in batches without crowding. Cook each batch about 30–60 seconds, until the seams set and the tortilla lightly browns. Restart the timer for each later batch. Serve all 12 burritos warm; this brief searing seals already-cooked warm fillings.

   Seal each burrito batch seam-side down · 1 minUses Twelve tightly rolled filled burritos