Print

Smoked Chicken Green Chile Burrito

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This smoked chicken green chile burrito is a bold, flavor-packed meal featuring smoky meat, melty cheese, green chiles, and a crispy tortilla—finished with a creamy poblano ranch dressing. It’s the ultimate Southwestern-style burrito that’s perfect for dinner, meal prep, or entertaining.

Ingredients

  • 1 medium onion, finely chopped
  • 1 can chopped green chiles (113 g)
  • 720 g chopped smoked chicken or turkey
  • 10 g Rodeo Ranch seasoning (or smoky spice blend)
  • 120 g sour cream (full-fat)
  • 350 g shredded cheese (Jack, Cheddar, or Mexican blend)
  • 4 large flour tortillas (burrito-size)
  • 1 garlic clove
  • 5 g Rodeo Ranch seasoning
  • 2 roasted poblano peppers, peeled and seeded
  • 1 bunch cilantro (leaves and tender stems)
  • 180 g mayonnaise
  • 180 g sour cream
  • 120 ml fresh lime juice

Instructions

  1. Preheat a charcoal grill for two-zone cooking and heat a flat-top griddle for 5 minutes. Oil the surface lightly.
  2. Sauté chopped onion over medium heat on the griddle for 5–6 minutes until golden and soft.
  3. Add green chiles and smoked chicken, sprinkle with Rodeo Ranch seasoning, and cook for about 4 minutes until heated through.
  4. Transfer mixture to a bowl and stir in sour cream to form a creamy filling.
  5. Spoon 240 g of the filling onto each tortilla, top with 65–80 g of cheese, and roll each burrito tightly.
  6. Re-oil the griddle and cook burritos seam-side down until golden and crispy on all sides.
  7. In a food processor, blend garlic and seasoning. Add roasted poblanos and cilantro, pulse to combine.
  8. Add mayonnaise, sour cream, and lime juice to the processor and blend until smooth to make the poblano ranch dressing.
  9. Let burritos rest briefly before slicing. Serve warm with poblano ranch on the side.

Notes

  • Use smoked turkey or rotisserie chicken as substitutes.
  • For vegetarian burritos, swap in smoked jackfruit and beans.
  • Dressing keeps up to 3 days in the fridge.
  • Freeze wrapped burritos for easy reheating on the grill or skillet.
  • Crisp tortillas by brushing them with oil before griddling.

Nutrition

Find it online: https://cookedbymaya.com/smoked-chicken-green-chile-burrito/