Creamy Poblano Corn and Chicken Burritos

Michael made this one up after dabbling with a few variations of Mexican seasonings and succotash when we were making burritos. This is a pretty spicy dish, so air on the side of caution if you aren’t a huge fan of heat. The creaminess helps mellow the heat, and once it is mixed in with the rest of the burrito it is the perfect combo of flavor and spice and textures. You can enjoy the corn as a side dish, like all of the burrito components, or in a bowl or burrito. Cilantro rice, creamy poblano corn, A1 pulled chicken and soft flour tortillas make such a good burrito and something different to bring into your Mexican food favorites.

For the corn:

• Corn … 4 ears
• Poblano Peppers … 2 large
• White Onion … 1 large
• Garlic … 2 cloves
• Olive oil … 3 tbsp
• Heavy Cream … ½ pint
• Parmesan or Mozzarella … ½ cup shredded

For the rice:

• White Rice … 2 or 3 cups
• Cilantro … 1 bunch
• Lime … 1

For the chicken:

• Chicken … 3 breasts
• A1 Sauce … ½ bottle
• Lime … ½ juice
• Spice mix … ⅓

For the spice mix (combine 1/2 tbsp of each, 1 tbsp of onion and garlic):

• Cumin
• Pepper
• Oregano
• Crushed Red Pepper
• Garlic Powder
• Onion Powder
• Chili Powder
• Paprika

To make the corn:

1. Dice onion and garlic and sautee in pan with olive oil.
2. Place corn and poblano peppers onto hot grill and char on all sides (check to rotate and make sure you get a good amount of char).
3. Mix spices and put a little over half of spice mix into onions and garlic and continue cooking.
4. Remove corn and peppers off the grill when cooked and allow to cool to touch for handling.
5. Cut corn off the cob and place into bowl.
6. Remove seeds from poblano peppers by cutting in half and cutting seeds out. You can remove the skin if you like but we like to have some of the skin for texture and more of the charred flavor.
7. Cut up peppers into chunks and add to the corn.
8. When onions are fully cooked add the corn and pepper mix and continue cooking.
9. Add cream to the mixture and stir through.
10. When the cream thickens more, add the cheese and mix until it is melted through.
11. Set aside for burritos later or enjoy as a side dish.

To make the chicken:

1. Slow cook, pressure cook, or boil chicken breasts.
2. If you slow or pressure cook, pour the A1 sauce in during the cooking, if not, add it after the chicken is cooked.
3. If you cook the chicken with the sauce, preserve the cooking sauce and boil it down to reduce and add it back in after shredding.
4. Pull chicken and add A1, the rest of the spice mix, and juice from ½ of a lime.

To make the rice:

1. Cook rice according to package.
2. Chop cilantro finely.
3. Mix in cilantro, juice of 1 lime, salt and pepper to cooked rice.

To make the burrito:

1. Warm up tortillas.
2. Place rice down first.
3. Layer corn and chicken on top of rice.
4. Add sour cream.
5. Enjoy!

You can have everything in a bowl instead of a burrito and it is just as good! Enjoy!