Howdy, friends! I hope you all had a fun and safe 4th of July weekend and are settling back into the grind of reality again. We had an extra day off of work on Friday and let me just tell you, an extra day makes a world of difference. I feel like we got SO much done at our house. The extra day gave us extra time to be productive and to socialize. That’s what I’m talkin’ about y’all. Balance. Now the challenge is to keep that momentum going.
We’ve lived in our house for a little over 18 months now and are finally getting things situated and set up the way we want them. My goal is to work on one room or project every weekend, and if we can stick to that, we’ll have the main projects done in just a few more weeks!! That’s exciting stuff, y’all. Fo’ real.
Exciting like these here burritos.
- 3 poblano peppers (4 if they are pretty small)
- 6 cloves garlic, in their skins
- 1 cup heavy cream
- 1 cup loose cilantro leaves
- Juice from 1 lime
- 2-3 chicken breast cutlets
- 1 Tbsp ancho chile powder
- 1 Tbsp olive oil
- 1 avocado, diced
- 1-2 cups shredded pepper jack cheese
- 4 large whole wheat tortillas (or 6-8 regular sized tortillas)
- salt and pepper, to taste
- Turn the broiler on in your oven, line a baking sheet with foil, spray with cooking spray, and place the poblanos on top. Put under the broiler for about 5 minutes per side, or until you can see blackened “blistered” spots all over. Remove and place in a bowl or container and cover with plastic wrap or a lid.
- Leaving the broiler on, now place the garlic cloves on the baking sheet and drizzle with olive oil. Place in the broiler for about 2 minutes, until dark spots start to appear. Remove and place in the bowl with the poblanos and cover, for 10 minutes. Turn the broiler off and set the foil-lined baking sheet aside for later use.
- While the peppers and garlic are resting, season the chicken on both sides with salt, pepper and the Chile powder. Heat a large skillet over medium-high heat, add a tablespoon of olive oil, and cook the chicken for 4-5 minutes per side, or until cooked through. Cover and set aside for about 10 minutes, then slice it up into bite-sized pieces.
- Meanwhile, remove the skins, stems and seeds from the peppers, and the garlic skins. Place them in a food processor or blender, and add the heavy cream, cilantro and lime juice. Pulse until smooth and creamy. Season with salt and pepper, to taste. Pour sauce into a small sauce pan and simmer on low heat while you assemble and bake the burritos.
- Preheat your oven to 375.
- Using the prepared baking sheet that you set aside earlier, make your burritos, one at a time, by placing a few spoonfuls of the chicken, diced avocado, and about 1/4 cup or so of cheese in the center. Fold the sides to the center and then roll it up into a burrito, placing it seam-side down onto the baking sheet. Repeat with the remaining tortillas and filling. Sprinkle the remaining cheese on top and bake for about 15 minutes, until the cheese is melted and bubbly.
- Serve the burritos with a generous helping of the poblano sauce on top and enjoy!!