Blackstone Chicken Poblano Burritos
Blackstone Chicken Poblano Burritos are a fun recipe for the griddle or flat top grill!
Really, anything is fun when cooking outside in my opinion 🙂
This recipe is packed full of flavor and these burritos are sure to be a new favorite.
How to make Blackstone Chicken Poblano Burritos
The first thing I always do when cooking outdoors is prep my ingredients and place them on a tray.
Easy to carry out, and use the tray to carry the yumminess back inside.
First preheat the griddle to medium heat for several minutes.
Then add some cooking oil of choice along with diced poblano peppers and onions.
Cook for 3 to 4 minutes, mixing with hibachi spatulas.
Then add some corn kernels, diced chicken, and garlic.
Season with kosher salt, pepper, and Tajin seasoning.
And cook 5 to 6 minutes.
Finally add a 10 ounce can of green chile enchilada sauce.
Cook another few minutes on the griddle, mixing it all together.
Now your filling is done so it’s burrito assembly time!
First lay large burrito size soft tortillas flat.
And spread some sour cream and shredded cheese in the center.
Now for the chicken filling.
Fold in the sides and roll them up into burritos.
You should get about 4 to 5 burritos, depending on your tortilla size and how much filling you use.
Back onto the griddle they go, but this time over medium low heat, seam side down.
Let them sear on the flat top grill for a minute or two per side.
Now just look at that beautiful, cheesy filling!
I hope you love Blackstone Chicken Poblano Burritos as much as we did 🙂
If you like Blackstone Chicken Poblano Burritos, you might also like these griddle recipes…
Blackstone Alice Springs Chicken
Griddle Sausage and Potatoes Recipe
Blackstone Smashed Gyro Tacos
Winter Comfort Food Griddle Recipes
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Blackstone Chicken Poblano Burritos
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 2 poblano peppers seeds removed and diced
- 1 onion diced
- 1 cup corn (I cut the kernels off fresh corn on the cob)
- 4 to 5 cloves garlic minced
- 1 pound chicken breasts diced
- kosher salt, pepper, Tajin seasoning
- 1 10 ounce can green chile enchilada sauce
- 4 to 5 large burrito size tortillas
- 1 cup sour cream
- 2 cups shredded cheese of choice
Instructions
- Prepare the ingredients and place everything on a tray to carry out to the griddle.
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil and the diced poblano peppers and onions. Cook 3 to 4 minutes, mixing together with hibachi spatulas.
- Add the corn, garlic, chicken, kosher salt, pepper, and Tajin. Cook 5 to 6 minutes, mixing together with the spatulas.
- Add the enchilada sauce and cook 2 to 3 more minutes, mixing together. Turn the griddle off (for now).
- Let the filling cool slightly. Then lay the tortillas flat and spread sour cream in the center of each and add some cheese and filling. Fold the sides in and roll tightly into burritos.
- Set the griddle over medium low heat. Add more cooking oil and the burritos, seam side down. Cook a minute or two per side to sear and crisp them.
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