Description
This recipe features creamy buffalo chicken filling wrapped in tortillas and baked until golden and crispy. It is then smothered with a delicious hatch pepper queso sauce, making it the perfect hearty and flavorful meal ideal for game days or casual dinners.
Ingredients
Buffalo Chicken Filling
- 2 hatch peppers
- ½ tablespoon butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 6 green onions, chopped (whites and greens separated)
- 6 cups shredded chicken
- ½ cup buffalo sauce
- 6 ounces cream cheese
- 1 (8 oz.) can mild chopped green chiles
- 4 large burrito tortillas
Hatch Pepper Queso Sauce
- 12 oz. Velveeta queso blanco sliced cheese, cut into pieces
- ¼ cup whole milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a baking sheet with non-stick cooking spray to prepare for baking the burritos.
- Sauté Aromatics: Heat a large non-stick skillet over medium heat, add butter and melt it. Next, add the chopped onions, minced garlic, and the white parts of the green onions. Sauté for about 2-3 minutes until softened and translucent.
- Make Buffalo Chicken Filling: Add the green parts of the green onions, shredded chicken, buffalo sauce, cream cheese, and chopped mild green chiles to the skillet. Stir continuously until the cream cheese melts and all ingredients are well combined and heated through.
- Assemble Burritos: Divide the buffalo chicken filling evenly between the four burrito tortillas. Wrap each tortilla burrito-style and place them seam-side down on the prepared baking sheet.
- Bake Burritos: Bake the wrapped burritos in the preheated oven for approximately 10-15 minutes or until the tortillas are crisp and golden brown.
- Prepare Hatch Pepper Queso: While burritos bake, remove the skin, seeds, and membranes from the hatch peppers and chop finely. In a small saucepan over low heat, combine the chopped hatch peppers, Velveeta queso blanco cheese pieces, and whole milk. Stir occasionally until the cheese is completely melted and the sauce is smooth.
- Serve: Once burritos are baked, remove them from the oven and pour the warm hatch pepper queso sauce generously over each burrito before serving.
Notes
- Hatch peppers can be substituted with poblano or Anaheim peppers if unavailable.
- For extra heat, add more buffalo sauce or chopped jalapeños to the filling.
- Use rotisserie chicken for a quicker preparation.
- To make this dish gluten-free, substitute burrito tortillas with gluten-free tortillas or large lettuce wraps.
- Leftover queso sauce can be refrigerated and reheated gently for future use.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
