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Fajita Burritos with Poblano Jalapeño Cheedar and Green Chile Sour Cream Sauce

Just like there’s nothing cozier than being in your own bed, home from a vacation, there’s also nothing cozier than a little spice, cooking in your own kitchen and the most delicious batch of burritos…Life is good.

Ingredients

    • 1 rotisserie chicken, shredded
    • 1 tablespoon olive oil
    • 1 medium onion, sliced thin
    • 1 green pepper, sliced thin
    • 1 red pepper, sliced thin
    • 2 garlic cloves minced
    • 1 teaspoon cumin
    • ¾ teaspoon salt
    • ½ teaspoon chili powder
    • ¼ cup chicken stock
    • 1 cup jalapeno cheddar cheese, shredded
    • 6 burrito tortillas
    • Sauce:
    • 1 teaspoon olive oil
    • ¼ cup chopped onion
    • 2 garlic cloves, minced
    • 1 poblano pepper, roasted and roughly chopped
    • 1 cup chicken broth
    • ¾ cup sour cream
    • 2 tablespoons flour
    • ½ teaspoon salt
    • 1 4 ounce can green chilies
    • 1 cup jalapeño cheddar cheese, shredded

Directions

  1. Turn the oven to 375 degrees.
  2. In a large sauté pan, add olive oil. Heat to medium. Add onion, garlic, peppers and spices. Saute until veggies are soft, about ten minutes. Add chicken and chicken stock, cook for another 3-4 minutes.
  3. Put filling in tortillas and wrap, burritos style. Place on a grease baking sheet, seam side down. Bake for about 15-20 minutes until crispy and golden brown.
  4. Remove from oven and turn to broil.
  5. For the sauce:
  6. In a blender, puree poblano peppers with chicken stock.
  7. In a sauce pan, heat olive over a medium heat. Add onion and garlic. Saute until onon and garlic are soft, about 3 minutes. Add poblano pepper mixture and green chilies.
  8. In a small bowl, whisk together flour and sour cream. Whisk into chicken stock. Add salt. Let mixture boil until thicken, about five minutes. Remove from heat and add shredded cheese.
  9. Smother the burritos with the sauce and then top with remaining cheese.
  10. Pop until the broiler until cheese is melted, about two minutes.
  11. Serve with sour cream and cilantro.