Smoked Chicken & Green Chile Burrito with Poblano Ranch Dressing
Smoky chicken & green chile burritos with creamy poblano ranch dressing—hearty, cheesy, smoky, and perfect for feeding a crowd or meal-prepping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus optional baking if reheated or frozen)
- Total Time: 25 minutes (excluding bake/reheat time)
- Yield: 6–8 burritos (depending on size)
- Category: Main Course
- Method: Assembly / Baking
- Cuisine: Tex‑Mex / American
Ingredients
- 2 cups shredded smoked chicken (or shredded rotisserie or regular cooked chicken)
- 2 tablespoons green chiles, chopped
- 1 cup cheese, shredded
- Flour tortillas (or low‑carb tortillas / or substitute lettuce salad bowls)
- 1 poblano pepper, roasted, peeled, and chopped
- 1/2 cup ranch dressing base (mayonnaise + sour cream or yogurt)
- 1‑2 cloves garlic, minced
- 1 tablespoon lime juice
- Salt and pepper to taste
- Optional: jalapeños or hot sauce for heat
- Optional: black beans or cooked rice for extra bulk
- Seasoning: Rodeo Ranch Seasoning (or mix of garlic powder, onion powder, smoked paprika, cumin, salt)
Instructions
- If using poblanos, roast over open flame or under broiler until skin blisters, then place in a covered bowl/plastic bag to steam; after ~10 minutes peel and chop.
- Prepare poblano ranch dressing by blending roasted poblano, ranch base (mayonnaise/sour cream/yogurt), garlic, lime juice, salt, pepper; adjust spiciness with hot sauce or poblano seeds if desired.
- Season shredded chicken with green chiles and Rodeo Ranch Seasoning (or substitute mix). If using jalapeños/hot sauce, add now.
- If including beans or rice, stir them into the chicken mixture.
- Warm tortillas, then layer with chicken filling and shredded cheese. Roll tightly into burritos.
- (Optional) To bake: wrap burritos in foil and bake at 350°F (175°C) until warmed through.
- Serve with poblano ranch drizzled over, or use it for dipping.
Notes
- You can use smoked chicken, rotisserie, or regular roasted chicken—smoked adds extra depth.
- Adjust spice by adding jalapeños, hot sauce, or leaving in poblano seeds.
- For extra volume, include black beans or rice.
- To go low‑carb, use low‑carb tortillas or omit tortillas and serve filling over salad bowl.
- Rodeo Ranch Seasoning can be substituted by a homemade blend: garlic powder, onion powder, smoked paprika, cumin, salt.
- Dressing and burritos can be made ahead; wrap well and store in fridge or freeze foiled burritos.
Nutrition
- Serving Size: 1 burrito
- Calories: ≈ 500 (varies based on tortilla, cheese, additions)
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
