Smoked Chicken Green Chile

This smoked chicken green chile burrito brings restaurant-quality Mexican flavors right to your backyard grill. The smoky chicken pairs perfectly with tangy green chiles and a creamy, zesty poblano ranch that elevates this from an everyday wrap to a memorable meal worth sharing.

I first made these burritos when friends dropped by unexpectedly after I'd smoked a whole chicken. The combination was such a hit that it's become our standard "impress the neighbors" recipe whenever we fire up the grill.

Ingredients

• For Burritos
• Medium onion finely chopped provides aromatic sweetness that balances the smoky notes
• Canned chopped green chiles add mild heat and authentic southwestern flavor
• Chopped smoked chicken or turkey is the star ingredient look for deeply colored meat with good smoke penetration
• Rodeo Ranch seasoning creates the signature flavor profile use a quality blend with visible herbs
• Sour cream adds creaminess and helps bind the filling together
• Shredded cheese choose a combination of Jack and aged Cheddar for the perfect melt and flavor
• Large flour tortillas must be burrito size for proper wrapping technique

• For Poblano Ranch Dressing
• Garlic clove provides essential pungent foundation for the dressing
• Rodeo Ranch seasoning ties the flavor profile to the burrito filling
• Roasted poblano peppers deliver earthy mild heat that defines this dressing
• Cilantro leaves and tender stems bring fresh herbaceous notes
• Mayonnaise preferably Dukes for its tangy richness
• Sour cream lightens the dressing while adding body
• Fresh lime juice balances the richness with bright acidity

How To Make Smoked Chicken Green Chile Burrito

Prepare the grill

Set up your charcoal grill for two zone cooking establishing a medium fire then place your flat top griddle or plancha on the grates allowing it to preheat thoroughly for at least 5 minutes before oiling the surface.

Sauté aromatics

Add your finely chopped onion to the hot oiled surface stirring frequently with a metal spatula until the pieces soften and develop light golden edges which should take approximately 5 to 6 minutes.

Build the filling

Incorporate the green chiles with the onions tossing to combine thoroughly then add your chopped smoked chicken or turkey making sure the meat is evenly distributed before sprinkling with Rodeo Ranch seasoning and continuing to stir until everything is heated through.

Create the mixture

Transfer everything to a bowl and fold in the sour cream using a gentle but thorough motion to ensure even distribution without breaking down the meat texture too much.

Assemble burritos

After cleaning and oiling your griddle again lay a tortilla flat and place about 240 grams of filling in the center topping with 65 to 80 grams of shredded cheese before folding in the sides and rolling tightly into a secure cylinder.

Crisp and finish

Place each assembled burrito with the seam side down on the hot griddle surface rotating occasionally until all sides develop a golden crispy exterior before removing to cool slightly then slicing as desired.

Prepare the dressing

Process garlic and Rodeo Ranch seasoning until minced then add poblanos and cilantro pulsing to a coarse purée before incorporating mayonnaise sour cream and lime juice blending until smooth and perfectly creamy.

The smoked chicken is truly what makes this recipe special. I discovered this combination after experimenting with leftover smoked meats from weekend barbecues. My daughter who normally avoids spicy foods actually requests these burritos specifically for her birthday dinner every year.

Grilling Success Secrets

The key to perfect crispy burritos lies in managing your grill temperature. Too hot and you'll burn the tortillas before warming the filling through. Too cool and you'll never achieve that golden exterior that makes these burritos exceptional. Aim for a consistent medium heat where you can comfortably hold your hand 5 inches above the griddle for about 5 seconds.

Make Ahead Options

These burritos work wonderfully for meal prep. You can prepare the filling up to three days in advance and store it refrigerated in an airtight container. The poblano ranch dressing actually improves after resting overnight as the flavors meld together. For best results prepare the filling and dressing ahead but wait to assemble and crisp the burritos until just before serving. This gives you the perfect combination of convenience and freshness.

Serving Suggestions

Serve these burritos as the centerpiece of a southwestern feast alongside black beans corn salad and fresh avocado slices. For an impressive presentation slice the burritos diagonally and arrange them on a platter with small bowls of the poblano ranch dressing fresh pico de gallo and extra lime wedges. The vibrant colors and complementary flavors will delight both the eye and palate.

Ingredient Substitutions

No smoked chicken available? Rotisserie chicken works beautifully when tossed with a half teaspoon of liquid smoke. Vegetarians can substitute smoked tempeh or a combination of smoked mushrooms and black beans for a hearty meatless version. The poblano ranch dressing can be made with Greek yogurt instead of sour cream for a lighter option with extra protein. Just remember that the smokiness is essential to the character of this dish so try to maintain that element even when making substitutions.

Recipe FAQs

→ Can I use store-bought rotisserie chicken instead of smoked chicken?

Yes! While smoked chicken adds distinctive flavor, rotisserie chicken makes an excellent substitute. Simply shred or chop it as directed in the recipe. For a hint of smokiness, consider adding 1/4 teaspoon of smoked paprika to the chicken mixture.

→ What is Rodeo Ranch seasoning and what can I substitute?

Rodeo Ranch is a southwestern-style seasoning blend. If unavailable, combine equal parts ranch seasoning mix with cumin, chili powder, and garlic powder. Alternatively, use taco seasoning with a pinch of dried dill for a similar flavor profile.

→ How do I roast poblano peppers for the dressing?

Place whole poblanos directly over a gas flame or under a broiler, turning occasionally until skin blisters and chars on all sides (about 5-7 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. The skin will then easily peel away, and you can remove seeds and stem.

→ Can I make these burritos ahead of time?

You can prepare the filling and dressing up to 3 days ahead. Assemble and grill the burritos just before serving for the best texture. If needed, assembled (but not grilled) burritos can be wrapped tightly in plastic and refrigerated for up to 24 hours before cooking.

→ How can I make these burritos without a grill or griddle?

A heavy cast-iron skillet or non-stick pan works perfectly. For the filling, sauté ingredients on the stovetop over medium heat. To crisp the assembled burritos, cook in a lightly oiled skillet over medium heat, turning to brown all sides, about 2-3 minutes per side.

→ What sides pair well with these burritos?

These burritos pair beautifully with Mexican-style rice, black beans, grilled corn on the cob, or a simple green salad. For a complete spread, add guacamole, pico de gallo, and extra lime wedges on the side.