Chile Verde Burritos With Papitas

Chile Verde Burritos with Papitas are a flavorful and satisfying dish that combines smoky roasted chiles, crispy potatoes, and creamy Mexican crema, all wrapped in a warm, soft flour tortilla. The roasted Anaheim chiles bring a wonderful charred flavor, while the Yukon Gold potatoes add a hearty, satisfying texture.

Paired with melted cheese and a tangy crema, these burritos offer a perfect balance of richness and spice.

Whether you’re enjoying them for a cozy dinner or a quick lunch, these burritos are sure to be a hit with anyone who loves bold, comforting flavors.

Why You’ll Love This Chile Verde Burritos With Papitas

People will love Chile Verde Burritos with Papitas because they combine bold, smoky flavors with a perfect balance of textures.

The charred Anaheim chiles bring a deep, savory heat, while the crispy Yukon Gold potatoes add heartiness and crunch.

The creamy Mexican crema ties everything together, creating a rich and comforting bite.

Wrapped in a warm, melty tortilla with gooey cheese, these burritos offer a satisfying, flavorful meal that’s both filling and exciting.

Whether enjoyed on their own or as part of a larger spread, these burritos are guaranteed to delight anyone craving a delicious, Tex-Mex inspired dish.

Key Ingredients:

Anaheim chiles: These provide a smoky, mildly spicy flavor, essential for the “verde” element.

Yukon Gold potatoes: Peeled and cut into matchsticks, they add a crispy texture and heartiness to the burritos.

Vegetable oil: Used for sautéing the onions and chiles, adding a base of flavor.

White onion: Provides a slightly sweet and savory flavor that complements the chiles and potatoes.

Mexican crema: Adds richness and creaminess to balance the heat from the chiles.

Shredded cheese: Asadero, quesadilla, or Monterey Jack cheese melts perfectly to add a creamy, savory layer.

Flour tortillas: Soft and warm, they hold all the flavorful filling and make these burritos easy to wrap and enjoy.

Chile Verde Burritos With Papitas

Ingredients:

12 ounces (about 4 to 6 large) fresh Anaheim chiles (also known as California chiles), or chilaca or New Mexico chiles

Kosher or sea salt and coarsely ground black pepper

1 pound Yukon Gold or yellow potatoes, peeled and cut into 1-by-¼-inch matchsticks

2 tablespoons vegetable oil

1 medium white onion, halved and slivered

1 cup Mexican crema or crème fraîche (or even heavy cream, in a pinch)

8 large store-bought or homemade flour tortillas

2 cups shredded asadero, quesadilla or Monterey Jack cheese

Instructions:

Step 1

Place the chiles on a baking sheet under the broiler, or directly on the grill, or right on the burner of a gas stove over medium-high heat, or on a preheated comal over medium heat.

Turn them every couple minutes, for a total of about 10 minutes, until they are completely charred and blistered all over.

Step 2

Place the roasted chiles in a lidded container, close it tightly and let them sweat for at least 10 minutes.

Set them under a thin stream of cold water (or in a bowl filled with water) and peel the charred skin, which should come right off.

Make a slit down one side and discard the cluster of seeds and veins.

Remove the stems and cut the chiles into 1-by-¼-inch matchsticks (about the same size as the potatoes). Set aside.

Step 3

Meanwhile, bring a medium saucepan of salted water to a boil over medium-high heat.

Once it comes to a boil, add the potatoes and cook until very soft, about 8 minutes.

Drain and set aside.

Step 4

Heat the oil in a large skillet over medium.

Add the onion and cook, stirring occasionally, until wilted, translucent and barely starting to lightly brown around the edges, 7 to 8 minutes.

Stir in the roasted chile strips and cook for 3 to 4 minutes, until the chile strips have softened even more.

Incorporate the cooked potatoes, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper, and cook for another 3 minutes, stirring occasionally, until all the vegetables are coated with the same cooked glimmer.

Step 5

Reduce the heat to medium-low, stir in the crema and simmer until it thickens and slightly darkens, about 4 minutes.

Set aside.

Step 6

Rigatoni with Pecorino Cheese Sauce

Rotini Frutti di Mare

Cheese Bread

Heat a comal, griddle or nonstick skillet over medium heat for 3 to 4 minutes.

Once it’s hot, reduce the heat to low and place a tortilla on it.

Once it lightly browns on one side, about 30 seconds, flip it and top with ¼ cup shredded cheese.

Once the cheese starts melting, 30 to 45 seconds later, remove the tortilla.

Step 7

Add a scant ½ cup of the chile verde and potato filling in a thick strip to one side of the tortilla.

Tuck in the top and bottom, fold and roll it into a burrito. (You can also leave it untucked and just roll it.)

If you’d like the tortilla to brown a bit, you can place the filled burrito on the comal for another minute or two.

Repeat with the remaining tortillas, cheese and filling.

Serve hot. (Though best eaten right away, you can prepare the filling ahead of time and refrigerate it in a sealed container for up to 5 days.)

Notes:

Roasting the Chiles: When roasting the chiles, you can do so over an open flame on a gas stove, in a broiler, or on a grill. The key is to char them thoroughly, as this brings out their smoky flavor and makes peeling easier.

Sweating the Chiles: After roasting, place the chiles in a lidded container to “sweat” for at least 10 minutes. This step makes the skin easier to peel off, ensuring you get a smooth texture in your filling.

Adjusting the Spice: If you prefer a milder filling, remove more of the seeds and veins from the chiles before slicing. For more heat, keep the seeds intact or use spicier chiles like jalapeños or serranos.

Cooking the Potatoes: Be sure to cook the potatoes until they are soft, but not mushy. You want them tender enough to absorb the flavors of the chile and crema but still maintain their shape in the burrito.

Tortilla Preparation: When warming the tortillas on a comal or skillet, don’t overcook them. Just a quick browning on each side ensures they stay pliable and don’t get too crisp or tough when wrapped around the filling.

Make-Ahead Tip: You can prepare the chile verde and potato filling ahead of time and refrigerate it for up to 5 days. This makes the recipe even more convenient for busy days when you want a quick meal.

Toppings: While the burritos are delicious on their own, you can add extra toppings such as chopped cilantro, avocado slices, or a squeeze of lime for extra freshness.

Nutrition Information:

Serving Size: 1 burrito

Frequently Asked Questions:

Can I use canned chiles instead of fresh ones?

Yes, you can substitute canned green chiles for fresh ones.

Use about 1 to 1.5 cups of canned green chiles, drained and chopped, as a replacement for fresh Anaheim chiles.

What type of potatoes works best for this recipe?

Yukon Gold or yellow potatoes are recommended for their creamy texture and flavor.

However, you can also use Russet potatoes if Yukon Gold is unavailable.

Is there a substitute for Mexican crema or crème fraîche?

Yes, if you don’t have Mexican crema or crème fraîche, heavy cream can be used as a substitute.

The texture may vary slightly, but it will still contribute to the richness of the dish.

Can I make the burritos ahead of time and reheat them later?

Yes, you can assemble the burritos ahead of time and refrigerate them.

When ready to eat, reheat them in the oven or microwave until warmed through.

What cheese is best for these burritos?

Asadero, quesadilla, or Monterey Jack cheese work well for their melting properties and mild flavor.

However, you can experiment with other types of cheese according to your preference.

Can I use different types of chiles for this recipe?

Yes, you can use other varieties of green chiles such as poblano or serrano peppers to adjust the spice level and flavor according to your preference.

Can I omit the cheese to make it dairy-free?

Yes, you can omit the cheese or substitute it with dairy-free cheese alternatives to make the burritos dairy-free.

Are flour tortillas the only option for making these burritos?

While flour tortillas are traditionally used, you can also use corn tortillas or other gluten-free tortilla options if you prefer or have dietary restrictions.

Can I freeze these burritos for later?

Yes, you can freeze the assembled burritos for later consumption.

Wrap them individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container.

When ready to eat, thaw them in the refrigerator overnight and reheat as desired.

How long will the cooked filling last in the refrigerator?

The cooked chile verde and potato filling can be stored in a sealed container in the refrigerator for up to 5 days.

Make sure to cool it completely before refrigerating.