This stuffed burrito has got it all: protein-packed, spicy, creamy, savory, and just straight up delicious. Oh, and it’s make-ahead friendly!
This is one of my go-to burrito recipes. As I’ve mentioned many times before, growing up in California has ingrained a permanent love for Mexican food in my soul. We nosh on this cuisine at least once or twice per week. Some favorites include my Mexican Street Corn Casserole, these Citrus Chicken Tostadas with Avocado Corn Salsa, and this Cheesy Beef and Red Sauce Mexican Lasagna.
LET’S ASSEMBLE ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
While I utilize my Spanish Rice recipe for this meal, you can certainly use any type or rice for this recipe. Or if you’re in a hurry, grab a couple of those microwavable Spanish rice packets!
SLOW COOKER JALAPEÑO POPPER CHICKEN:
- Springer Mountain Farms Boneless, Skinless Chicken Thighs
- Garlic Powder
- Black Pepper
- Paprika
- Salt
- Cream Cheese
- Fresh Jalapeño
- Cheddar Cheese
- Ranch Seasoning
ASSEMBLING THE BURRITOS:
- Burrito Size Large Flour Tortillas
- Refried Beans
- Cooked Spanish Rice
- Shredded Cheese
- Avocado Oil or Spray
I had chicken thighs on hand, but you could also use chicken breast if you prefer. I believe the slow cooker method is best here because it flawlessly blends together with the spices, cream cheese, jalapeño, and then folded together at the end with the cheddar and ranch seasoning.
Per the usual, I always use Springer Mountain Farms Chicken in my recipes. They treat their chickens with care and respect, which truly shows in the quality and flavor of their products. Find their chicken near you by clicking here.
TWEAKS & GARNISH SUGGESTIONS:
I always encourage you to customize my recipes to your liking or to include additional ingredients that you have on hand! Get creative (and let me know your recipe in the comments below).
MAKE AHEAD: This is an awesome option for a weeknight dinner. You can prep the chicken ahead of time while you’re working or at the office (thank you slow cooker!), then assemble when you’re ready to eat.
FREEZER FRIENDLY: I kept this stuffed burrito to the basics, as I wanted to freeze the remainders for another day. Once stuffed, grilled, and then slightly cooled… first, enjoy your burrito. For the rest, go ahead and assemble and then wrap them in foil. Place in the freezer and reheat when you’re ready to enjoy. I prefer to warm them up in the oven. Simply set the foil wrapped burrito on a baking sheet and bake at 350F for about an hour. Depending on your oven, reheating times may vary. Simply stick a thermometer in the middle before removing from the oven and make sure it’s heated through.
SWAPS: Fresh jalapeños are my favorite, but if you want something a little milder you can use pickled jalapeños or sliced pepperoncini. Red or white onions would be tasty here, or you can add some shredded lettuce if you’re not planning to make ahead or freeze them. Adding French fries are fun… this would make this similar to my San Diego California Burritos.
CONDIMENTS: Since I normally make some ahead of time and freeze them, I leave the condiments out of the actual burrito. When enjoying, I’ll serve the burritos on a plate and top with the following items: Chipotle Salsa Cremosa, Sour Cream, Avocado or Guacamole, and/or Cojita crumbles. Oh, and don’t forget your favorite hot sauce!
MORE RECIPES YOU’LL ENJOY:
Mexican Macaroni and Cheese Casserole
Creamy Tomatillo Salsa Verde with Avocado
Mexican Beef and Zucchini Skillet
Queso Stuffed Beef Barbacoa Tacos
Meatball Stuffed Mexican Torta Sandwiches
Hatch Chili Mexican Street Corn Dip
The Best Rojas + Verde Enchiladas
Unbelievably Refreshing Strawberry Mango Pico de Gallo
Better Than Trader Joes Black Bean Dip
One Pan Mexican Rice Casserole with Ground Beef
VIEW ALL RECIPES BY CLICKING HERE!
- 2.5 lbs. Boneless, Skinless Chicken Thighs (or breasts)
- 1 tsp. Garlic Powder
- ½ tsp. Black Pepper
- ½ tsp.- Paprika
- ¼ tsp. Salt
- 8 oz. Cream Cheese
- 2 Fresh Jalapeños, seeds removed and chopped
- 1 cup Shredded Cheddar Cheese
- 1 tbsp. Ranch Seasoning
- 6 Large Flour Tortillas
- 16 oz. Refried Beans, warmed
- 3 cups Cooked Spanish Rice
- 2 cups Preferred Shredded Cheese
- Avocado Oil or Spray
- Sour Cream
- Salsa and/or Hot Sauce
- Avocado
- Shredded Lettuce
- Add the chicken, garlic powder, black pepper, paprika, salt, cream cheese, and chopped jalapeños to a slow cooker. Cook on high for 4 hours or on low for 6 - 8 hours. Once finished, carefully shred the chicken and mix together with the rest of the ingredients. Sprinkle with shredded cheddar and ranch seasoning, fold together, and allow to cook for an additional 10 minutes.
- While the chicken mingles with the cheddar and ranch, warm up the refried beans.
- Wrap the flour tortillas in paper towels and microwave for 25 seconds to soften.
- To assemble, place a tortilla down, then spread with ⅙th of the refried beans. Next mound ⅙ of the chicken, ⅙th of the rice, and ⅙th of the shredded cheese. Fold the side closest to you over the filling. Then fold up the sides and roll into a burrito.
- Add about 1 tablespoon of avocado oil to a nonstick skillet. Add two burritos and cook on medium-high on each side until the burritos are golden. Repeat with remaining burritos.
NOTES ON THIS RECIPE:
- I like my burritos spicy, so I prefer to use Pepper Jack Cheese for the shredded cheese inside the burritos. But feel free to use whatever type of cheese you enjoy most!
- When heating my refried beans, I like to add a little bit of shredded cheese to it for extra flavor. This isn’t mandatory, but I personally enjoy it.
- Scroll up to check out the make ahead, freezer directions, and additional ingredient ideas!
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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