Categories: Mexican
Ingredients
- 2 poblano peppers
- * 6 cloves garlic, in their skins
- * 3/4 cup heavy cream
- * 1 cup loose cilantro leaves
- * juice from half a lime
- * 2-3 chicken breast cutlets
- * 1 Tbs. ancho chile powder
- * olive oil for sautéing
- * 1/2 avocado, diced
- * 1-2 cups shredded pepper jack cheese (depending on how cheesy you want your burrito to be. so obviously go with 3 cups)
- * 2 large whole wheat tortillas
- * salt and pepper
Directions
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Turn your oven to broil. Place the peppers on a baking sheet and broil until charred and black all over, turning to blacken all sides. Remove from the baking sheet and place in a small bowl; cover with plastic wrap. Place the garlic cloves on the sheet, drizzle with a tsp of olive oil and broil for about two minutes, or until the skins start to get dark in spots. Add the garlic to the pepper bowl. Cover and let rest for 10 minutes.
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Season the chicken on both sides with salt, pepper and the ancho chile powder. Sauté in a medium skillet, in a little bit of oil, until browned on both sides and cooked through, about 9 minutes total. Cover chicken and let rest for about 10 minutes. Once rested, give it a good chop.
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Remove the skins, stems and seeds from the peppers, and the garlic skins. Place them in a large processor, and add the heavy cream, cilantro and lime juice. Add a small pinch of salt to the mix, and pulse until smooth and creamy. Transfer sauce to a small saucepan and simmer on low.
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the meantime, preheat your oven to 375.
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Place the tortillas on the baking sheet. Divide the chopped chicken among the tortillas and top with diced avocado and half the shredded cheese. Roll the burritos up and place them on the sheet, seam-side down. Top with the remaining cheese, and bake for 15 minutes, or until the cheese is browned and bubbly.
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Spoon the creamy poblano sauce over each burrito and serve immediately with lime wedges. That is, if you can even make it out of the kitchen alive.