Well you can tell by the way I use my walk I'm a woman's man...

A little Mexican for you today. I could eat Mexican daily, the spice and flavors are right up my alley.  These are baked burritos with chicken and beans, but the showstopper is the roasted poblano sauce that tops the burritos. I actually believe this sauce would enhance tacos, enchiladas, or quesadillas. It serves as a refreshing change to the average cheese sauce. I also added some fresh pico de gallo on top for coolness. These burritos freeze beautifully, allowing you to have a delicious meal on hand for a busy night. Adult pleasing, and kid approved an excellent weekend dinner.

For the burritos:

1 T canola oil

1 large onion, diced

1 lb thinly sliced chicken (or diced) chicken

3 cloves garlic, minced

T tomato paste

1 can black beans, drained and rinsed

1 serrano (if you want to boost the heat)

1/4 C water

1/2 t cumin

1/2 t oregano

1 1/2 t chili powder

1/8 t cayenne

1 t brown sugar

Kosher salt

1 cup shredded Monterrey Jack or cheddar cheese

4-10 whole tortillas, depending on size (4 for burrito-sized, more for soft taco sized)

Cooking spray

For the sour cream-poblano sauce:

2 poblano peppers

2 T butter

2 T flour

2/3 C chicken broth at room temperature

1/2 C sour cream (light is fine) or non-fat Greek yogurt

Kosher salt and freshly ground black pepper

Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking spray.

To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions (and serrano if using) and cook for 3-5 minutes until they begin to soften. Place the chicken in the pan and cook, stirring occasionally, until well browned. Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 teaspoon). Reduce heat and simmer until most of the liquid has been absorbed.

Place 2 tablespoons of the cheese at the end of each tortilla (depending on size) and then spoon some of the chicken and bean mixture over the top. Roll tortilla. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray. Bake for about 20 minutes, until tortillas are golden brown and crispy.

Meanwhile, make the sauce. Place the poblanos directly over a gas burner, or on a sheetpan under the broiler. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cool enough to handle.  Peel the peppers, remove the stems and seeds, and dice them.

Heat a small sauce pan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. Stir in the sour cream/yogurt and warm through. Season to taste with salt and pepper. Serve the sauce over the baked burritos.

Until tomorrow...Peace.