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Chicken Burritos with Poblano Chiles and Corn

Chicken Burritos with Poblano Chiles and Corn Recipe

  • 3 tablespoons olive oil
  • 3 medium-size fresh poblano chiles, seeded, chopped (about 1 1/2 cups)
  • 1 1/2 pounds skinless boneless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips
  • 1 3/4 teaspoons ground cumin
  • 1 3/4 teaspoons chili powder
  • 3/4 cup bottled red taco sauce
  • 2 cups frozen mixed white and yellow corn kernels, thawed, patted dry
  • 6 burrito-size flour tortillas
  • 2 cups (packed) grated four-cheese Mexican blend or queso fresco(about 8 ounces)
  • 1 cup chopped fresh cilantro
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