Supreme Burrito with Poblano Peppers Recipe

Looking for an easy Supreme Burrito With Poblano Peppers recipe? Learn how to make Supreme Burrito With Poblano Peppers using healthy ingredients.


Submitted by flutediva

Makes 4 servings



Adopted as non-dairy from Cook Yourself Thin

Recipe Ingredients for Supreme Burrito With Poblano Peppers

2 pepper poblano chiles
1 teaspoon vegetable oil
1 large white onion
1/4 teaspoon salt
1 Freshly ground black pepper, to taste
8 corn tortillas
1 1/2 links precooked chicken sausage, sliced in rounds
2 g g Hass Avocado [115868] cup+pureed
1 large tomato, cored and diced
2 tablespoons fresh lime juice
1/2 teaspoon salt

Recipe Directions for Supreme Burrito With Poblano Peppers

  1. 1. Roast the poblano chile over an open flame with a burner on, using a pair of tongs to hold over the fire. Turn the chile occasionally and roast until completely blackened. Alternatively, broil on a baking sheet, turning, until blackened. Transfer to a bowl and cover with plastic wrap, and let stand for 10 to 15 minutes.

  2. 2. While the chile cools, make the guacamole. Seed, peel and dice the avocado, and transfer to a bowl along with the diced tomato, lime juice and salt. Stir and mash with a fork or spoon until well combined, then set aside.

  3. 3. Peel, stem and seed the cooled poblano chile and cut it crosswise into thin strips. Heat the oil in a large skillet over medium heat. Add the onion and poblano chile strips, and season with the salt and freshly ground pepper, stirring occasionally. Add about 2 tablespoons of water if the mixture becomes too dry. Cover with a lid, and cook until the onions are softened and translucent, about 9 minutes. Remove from heat and reserve, keeping warm.

  4. 4. Heat a separate skillet over low to medium heat. Place 2 tortillas in it and warm them, turning occasionally, until pliable, about 2 to 3 minutes. Remove one tortilla and reserve. Sprinkle a thin, even layer of cheese on the other tortilla, in the skillet. Top with an even layer of the warm chile-and-onion mixture, then the sausage rounds and another thin layer of cheese. Center the reserved warm tortilla over the cheese, and heat until the bottom tortilla is browned in spots, about 1 minute. Carefully flip quesadilla, and cook until the other side is brown and the cheese is completely melted, about 2 minutes. Place on a baking sheet and keep warm in the oven. Repeat with the remaining tortillas and filling.

  5. 5. Cut each quesadilla in quarters, and serve with the guacamole and sour cream.

Categories

Chicken, Mexican

Nutrition Facts
Serving Size 288.4g
Amount Per Serving
Calories
393
Calories from Fat
205
% Daily Value*
Total Fat
22.8g
35%
Saturated Fat
3.7g
18%
Trans Fat
0.0g
Cholesterol
26mg
9%
Sodium
660mg
28%
Potassium
271mg
8%
Total Carbohydrates
40.4g
13%
Dietary Fiber
12.8g
51%
Sugars
4.0g
Protein
12.1g
Vitamin A 18% Vitamin C 37%
Calcium 8% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in cholesterol
  • High in dietary fiber
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