Chicken Jalapeño Popper Grilled Burrito
Poached chicken, cheese and jalapeños come together for a simple and tasty lunch or dinner. If you love jalapeño poppers you’ll love the filled mixed with chicken and then grilled into a crispy pressed burrito. Serve with a salad for a complete meal.
Servings: 4
Ingredients
- 4 oz cream cheese softened
- 4 oz cheddar cheese shredded, about 1 ½ – 2 cups
- 1 chicken breast poached
- 2 jalapeño peppers minced
- 2 green onions sliced
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- salt and pepper to taste
- 4 tortillas
- 4 teaspoons mayonnaise
- cooking spray for frying
Instructions
- Poach the chicken using a simple method by David Lebovitz. Bring a small pot of salted water to a boil. Add the chicken. Remove from heat, add a lid and let sit for 15 minutes. Check to make sure it’s cooked. Remove chicken to a cutting board and then pull apart with two forks.
- Prepare a non-stick frying pan and something heavy to weigh down the burritos. I used a small pan filled with water.
- In a small bowl, make the filling mix. Add the cream cheese, cheddar cheese, chicken, jalapeño, green onion, garlic powder, smoked paprika, and cayenne pepper and mix together. Taste and season with salt and pepper.
- Lay the tortillas on the counter, spread each with a teaspoon of mayo and then a quarter of the filling. Lay the filling in the middle of the tortilla, in a line, leaving a space of an inch at the edges of the tortillas.
- Fold over those two edges that are closest to the filling. Fold up the bottom of the tortilla so that it covers the filling. Fold over the last side. Flip the whole thing over then press flat.
- Heat the frying pan over medium heat. Spray a burrito with cooking spray. Lay the burrito in the frying pan, open side down. Weigh it down with the pot. Cook on each side for 2-3 minutes or until golden brown. The filling will be very hot.
Notes
- Poaching Method from David Lebovitz