I wish I had some special explanation for why this burrito is called The Colorado, but really it’s called that because I live in Colorado and I created it.
Ok… there are a few Colorado ingredients in the sucker, but they are ingredients you can get lots of places.
So really it’s just because that’s where I live.
It’s worth naming though because it’s a really solid burrito.
The Colorado Burrito
Yield: 6 large burritos
1 pound chicken, chopped
1 cup diced roasted chiles
1/2 onion, diced
2 ears sweet corn
1 cup water
1/2 cup salsa
2-3 tablespoons olive oil
Salt and pepper
1 1/2 cups uncooked long grain rice
1/4 cup cilantro
1 lime, juice only
Pepper jack cheese
1) To start rice, cook it according to package instructions. When done with cooking, add chopped cilantro and squeeze fresh lime juice on top of rice. Cover and let steam until needed. While rice is cooking, make chicken filling.
2) Dice chicken and sear it in a large skillet with a few tablespoons of olive oil until it's cooked through over medium-high heat. That'll take about 10 minutes. Let cool and then chop well.
3) Add good drizzle of olive oil to a large skillet over medium-high heat. Once hot, add onions and cook until soft, about 4-5 minutes.
4) Stir in chiles, corn, and chicken to onion mixture.
5) Add one cup water and cook mixture stirring frequently.
6) Adjust flavors to your liking. Might need a pinch of salt and pepper or more chiles if you want it spicier.
To make a burrito:
1) Heat tortilla in the microwave for 15 seconds to make it soft.
2) Add a layer of hot cilantro rice to the bottom of the tortilla. Top with grated cheese.
3) Top cheese with hot chicken filling. Top filling with any other toppings you want.
4) Roll burrito tightly and let rest for a minute so the cheese melts from the heat of the rice and filling.
There are a few basic ingredients to the filling for this burrito. I used some cooked chopped chicken, but you could leave this out honestly if you wanted a vegetarian version.
I chopped my chicken into pieces so it would cook fast and then seared it in a large skillet with a few tablespoons of olive oil. Once the chicken was cooked through, about 10 minutes, I chopped it up even further.
Most of the flavor in the filling comes from some freshly roasted chile peppers. These are Hatch New Mexico chiles that were grown in Colorado. So… that’s different!
Any green chile will do the trick though. Most peppers vary pretty wildly in spice levels so taste the peppers before you add them and adjust to your spice levels.
I used about eight large peppers which worked out to about a cup of chopped chile peppers.
Remove the skins, seeds, and stems from the peppers and dice them up. Then stir them in with the corn and onions.
This would be a great filling just like this!
Add another drizzle of oil to your skillet and then add the corn and chile mixture.
Once it has cooked for a few minutes over medium-high heat, stir in the chicken and add a cup of water. The water will help the corn cook and all the flavors combine. It should evaporate almost immediately.
Don’t forget to stir in the salsa which just kind of rounds out the flavors.
The most important step: Taste this filling! It probably will need a pinch of salt and pepper, but also feel free to add in extra chiles or whatever you want to make it taste the way you want it.
While you could just stuff the filling into a burrito and call it a day, I think some nice rice always improves a burrito.
It doesn’t exactly matter what rice you use, but I don’t recommend the minute stuff. Take 20-30 minutes to make some real long grain rice. When it is basically done cooking, squeeze in the juice from one lime and sprinkle on some fresh cilantro.
Then cover this rice and put it back on low heat for about five minutes to finish steaming. Then kill the heat but keep it covered until you need it.
Making a Burrito
The only important step in making this burrito is to make sure your rice and filling are both hot. That’s the only way to melt the cheese!
I like to start mine by microwaving my super large tortilla for 15 seconds just to make it warm and easy to roll. Then I like to add on a layer of avocado, then a good layer of rice and a handful of grated cheese.
On top of the cheese, scoop on a good amount of the chicken filling.
Since the cheese is sandwiched between two hot ingredients, it’ll melt just fine.
To roll this sucker, just fold in the ends and then roll it tightly away from yourself.
I tried to snap a shot about halfway through so you can see the rolling process.
Once I’ve rolled my burrito, I like to wrap them in foil and let them steam for just a minute or two. That will melt the cheese and really melt the flavors.
You can obviously serve these guys with any of your favorite toppings.
I sliced mine in half just so you can see what’s going on here.
These are seriously delicious and I don’t see any reason why you couldn’t make a big batch and freeze these. They would reheat fantastically.
If you’re in the mood for some good burritos, give these a shot while you can still find all the ingredients nice and fresh.