RECIPE: Make The Tasty Chicken Poblano Burrito From 'Flip My Food'

by The Z Living Editors
1 Week ago
  • Total Time: 25 Mins
  • Cook: 15 Mins
  • Prep: 10 Mins
  • Serves: 1
If you're a fan of Mexican food and Tex-Mex flavors, you'll love chef Jeff Henderson of Z Living's popular show Flip My Food's recipe for a tasty chicken poblano burrito. The dish is inspired by Tumbleweed Tex Mex Grill & Margarita Bar's similar popular recipe, and even plated to match, all from a visit that took place during an episode of the show. Think peppery chicken and jack cheese topped by sour cream, and served with seasoned corn rounds (mmm). Try it yourself today! 

Check out more about Flip My Food with Chef Jeff and find out where to watch the show. 

 

Ingredients:

  • 1 10” flour tortilla
  • 1 chicken breast
  • 1/2 teaspoon chili powder
  • 2 oz. jack cheese
  • 2 oz sour cream
  • 1 poblano pepper
  • Dash of vegetable seasoning
  • 1 ear of corn
  • 1 tbsp. margarine
  • Dash of paprika
  • Dash of salt and pepper 

 

Directions:


For Burrito:
  1. Cut chicken breast or cutlet into 1/2 strips and sprinkle with salt, pepper, and chili powder.
  2. Cook chicken in a large nonstick skillet over medium-high heat until cooked through, 3 to 5 minutes. 
  3. Lay the 10” flour tortilla on the cutting board.
  4. Place the chicken strips on the tortilla to within 1” of the edges.
  5. Spread 2 oz. of jack cheese across the burrito
  6. Roll burrito.
  7. Warm in microwave for one minute.
  8. Remove from microwave and cover with 2 oz. sour cream 
  9. Roast the poblano pepper directly over an open gas flame, using tongs to turn the chile until all sides are blackened and blistered.
  10. Chop the roasted poblano pepper into 1/2” -1” squares
  11. Place the peppers atop the burrito (end to end)
  12. Sprinkle the entire burrito with veggie seasoning to taste.
For Corn Rounds:
  1. Cut the ear of corn into rounds about 1 inch thick. Dip into melted margarine and season with salt and pepper.
  2. Cook on a medium-hot grill, cut sides down, about two minutes per side. 
  3. Sprinkle with paprika, and stack the corn rounds on the bottom of the platter.

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