I began making these after a trip to Texas, and now they are always my go-to for family cookouts or an easy weekend meal. Whether you smoke your own chicken or use leftovers, that combination of flavors is downright crave-worthy.
Ingredients
- Onion: A must for deep flavor and just the right sweetness. Choose a fresh medium onion that feels heavy
- Canned green chiles: Add tang and gentle heat. Always check for a good brand that is bright in color
- Smoked chicken or turkey: The star for richness and smoky flavor. Get high quality or use your own leftover barbecue
- Rodeo Ranch Seasoning: Enhances the whole filling with boldness. Taste your seasoning first make sure it is not too salty
- Sour cream: Gives creamy tang and holds the filling together. Use full-fat for the best texture
- Shredded cheese: Melts to a gooey blanket. Choose Jack or a sharp Cheddar for punch or a blend for meltiness
- Burrito-size tortillas: Sturdy enough to hold the filling. Soft and flexible is key for rolling
- For the dressing
- Garlic: Adds a needed kick and depth. Use a fresh juicy clove
- Rodeo Ranch seasoning: Echoes the flavors of the filling. Fresh seasoning elevates everything
- Roasted poblanos: Roasty and rich without overpowering. Look for ones with glossy skin and roast until deeply charred
- Cilantro: Delivers a fresh herby hit. Go for leaves and tender stems only
- Mayonnaise: Brings creaminess and body. Duke’s if you have it is perfect
- Sour cream: For tang and lightness. Use thick sour cream for the best mouthfeel
- Fresh lime juice: Brightens and balances the cream. Always squeeze your own limes for best results
Instructions
- Prepare the Filling:
- Heat a charcoal grill for two-zone cooking with a medium fire. Then place a flat top griddle or plancha over the grates. Let it get hot for about five minutes. Once heated oil the surface well.
- Sauté the Onion:
- Scatter the chopped onions on the griddle over medium heat. Stir constantly and let them cook until nicely softened and golden. This should take about six minutes and builds a rich base.
- Add Chiles and Chicken:
- Stir in the green chiles so their juices mingle with the onion. Toss in chopped smoked chicken and sprinkle evenly with Rodeo Ranch Seasoning. Cook and stir for another four minutes ensuring the chicken is warm and spiced all over.
- Create the Creamy Mixture:
- Transfer the chicken mix to a bowl. While it is still hot fold in sour cream thoroughly. This step gives the filling its creamy richness that holds everything together.
- Assemble the Burritos:
- Place a tortilla on your work surface. Spoon a generous cup of the chicken mixture along the lower third. Scatter about three quarters of a cup of shredded cheese on top. Roll up snugly folding in the sides as you go for a tight burrito.
- Grill the Burritos:
- Wipe and oil the griddle again. Carefully place each burrito seam side down. Grill on each side turning with tongs until the tortilla is crisped and golden all over.
- Slice and Serve:
- Let the burritos rest a couple of minutes for the cheese to set. Cut as you desire and serve right away alongside Poblano Ranch Dressing for dipping.
- Make the Poblano Ranch Dressing:
- In a food processor combine garlic and Rodeo Ranch seasoning. Pulse for just a few seconds. Add charred poblanos and cilantro then pulse again until you have a coarse herb paste.
- Blend the Dressing:
- Add mayonnaise sour cream and freshly squeezed lime juice to the food processor. Blend until perfectly smooth and creamy. Taste and adjust with more lime or seasoning if preferred. Serve fresh or chill for later.
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