The menu for today’s Memorial Day barbecue included grilled burritos as part of the main course.
We started by grilling chicken breasts seasoned with olive oil, cumin, kosher salt, and black pepper, as well as poblano chile peppers over direct medium heat. Both the chicken and peppers were used in the burrito filling.
After the chicken and peppers were removed from the grill to be diced in the kitchen, we sauteed onions with butter in a cast iron dutch oven over the live coals.
We added minced garlic, neufchatel cream cheese, tomatoes, cilantro, and the chicken and peppers.
Then we filled eight 10-inch tortillas with grated Monterey Jack cheese and the filling, wrapped them up, and placed them back on the grill, which was by this time at low heat.
Once the burritos were grilled lightly on both sides—melting the cheese and sealing the burritos—we served them warm with green chile sauce, salsa, and sour cream.