Jalapeño Tomatillo Green Burritos

Burrito Close UpI really love foods with a little kick, and this one is another example of one of my favorite comfort foods. I made it up a few weeks ago, and thank goodness I quickly wrote down the recipe while it was still fresh in my mind(!)

I made it a couple of nights ago, and once again, it came out just as hoped: delicious!

I started with a tomatillo sauce, but unlike my typical sauce, I used an entire bunch of Italian (flat) parsley, and an entire jar of my favorite savory treat: Jeff’s Naturals Sliced Tamed Jalapeños, which I add to many different dishes. I also added and subtracted a few other ingredients, and came up with a yummy start to dinner.

After I’d made the sauce, I used most of it to cook in with some chicken, corn, and black olives. At the end, I wrapped it up in a giant tortilla, along with 2 different jalapeño cheeses, avocados, and tomatoes.


The end result?
I pretty much hoarded all of the leftovers.

**Note: if you omit the flour tortillas, and replace with gluten free corn tortillas, this entire recipe will be gluten free.

Here are the visual steps (full recipe follows):

Green Sauce Ingredients
Fresh:  1 bunch flat parsley, 2 bunches green onions, 5 tomatillos, and 1 jalapeño


Avoiding jalapeno seeds
Slice the jalapeño to avoid the seeds and white membrane
rough chop
Rough chop the first 3 ingredients before putting into the food processor
Green Sauce in Food Processor
Process ingredients, adding the garlic powder and jarred jalapeños
Cooked Tomatillos
Boil tomatillos and cut out core, using a sharp knife
tomatillos in Food Processor
Add cooked tomatillos and process
Bite Sized Pieces of chicken
Cook chicken in both olive oils
Add Corn and Olives
Add corn and olives
Add Sauce
Add 2/3 of the green sauce & heat


Filling the Burrito
Lay out giant tortilla on plate. Sprinkle cheeses on one side. Add meat/sauce mix, & top with avocados. If you use gf corn tortillas, this recipe will be gluten free.
Burrito Finish
Fold ends in, and roll. Top with plain sauce, cheeses, tomatoes, avocados, & black pepper

Looks tasty, huh?

Here’s the final recipe:



Jalapeño Tomatillo Green Burritos

This recipe makes 5 meals, & has a gluten free option 🙂

5 tomatillos
1 bunch flat parsley
14 green onions (2 bunches)
2 teaspoons garlic powder
1 jar Jeff’s naturals sliced tamed jalapeños, drained
1 medium jalapeño
1 1/2 teaspoons dried cilantro
1/4 teaspoon pink Himalayan salt

2 chicken breasts
(1 lb.), cut into bite-size pieces
2 teaspoons lemon olive oil
2 teaspoons garlic olive oil
1 cup frozen corn
1 small canned sliced olives, drained
1/4 teaspoon black pepper

5 extra large sized flour tortillas (dinner plate sized)
– OR gf corn tortillas – adjust amounts of filling, as they are much smaller(!)
6 oz. jalapeño Havarti cheese, shredded
3 oz. jalapeño Jack cheese, shredded
3 medium tomatoes, diced
1 large avocado, diced

Heat water in a large pot.

Meanwhile, cut stems off of parsley bunch.
Remove root ends from green onions and discard.
Cut flesh from jalapeño to avoid the seeds. *See photo above.

Rough cut these three ingredients, and put into bowl of food processor.
Sprinkle garlic powder over the top and lock top of food processor on. Process for about 30 seconds till all are finely chopped.

Add drained jalapeños to food processor bowl.

Sprinkle cilantro on top, and lock the top piece into place. Run food processor for 20 seconds.

The water in the pot should be boiling now. Add tomatillos to water and cook for three minutes. Using a spatula, flip tomatillos over and cook for an additional three minutes. Move tomatillos to a cutting board and carefully remove just the core with a sharp knife. See photo.

Place tomatillos into food processor bowl, lock lid on top, and turn on motor. Let process for 30 seconds. Unlock and using spatula, push down any large chunks of tomatillo that are remaining. Lock the top back on, and process for another 20 seconds. Repeat this procedure until sauce has no lumps at all. The sauce should be approximately 3 1/2 cups.
Set aside.

In a tall sided, large wide pan, cook chicken pieces in both olive oils on a low heat setting until they are white all the way through.
Add corn, olives, and black pepper and stir. Heat through.
Add 2 cups’ worth of sauce to the pan with chicken. Cook on medium until all is heated through.

Meanwhile, shred cheeses together. Set aside 1/3 of the mixture for finishing.
Set out the remaining 2/3 of the mixture for immediate use.

Heat 1 tortilla on a large plate for about 20 seconds in the microwave.
Place 1/5 of the cheese mixture on the tortilla. Top with 1/5 of the meat mixture, and 1/5 of the diced avocados.
Fold the top and bottom edges toward the center of the tortilla, and then fold the tortilla in thirds from left to right, making sure that the edge is on the bottom, touching the plate.
Repeat this with remaining 4 tortillas.
Spoon the reserved plain sauce over the top of the five burritos.
Sprinkle each with cheese from the mixture that was set aside.
Top each burrito with remaining tomatoes, and avocados. Finish with a slight pinch of black pepper.

Burrito Finish

I hope you try this – it really is quite yummy!

Until next time… cheers!

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