White Chili Burritos

white chili burritos
  • 6Servings


  • 2 tablespoons olive oil
  • 1 1/2 pounds ground turkey or turkey breast
  • 1 onion, finely chopped
  • 1 poblano or mild green pepper, finely chopped
  • 2 - 3 cloves garlic, chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon New Mexican green chile powder or mild chile powder, such as ancho
  • Salt and pepper
  • 1/2 cup turkey or chicken stock
  • 2 tablespoons Worcestershire sauce
  • 2 ounces cream cheese (4 tbsp.), cut into small pieces, or 1/4 cup sour cream or creme fraiche
  • 1 rib celery, finely chopped
  • 2 cans (14 to 15 oz.) white beans, drained
  • 1 tablespoon fresh thyme, chopped
  • Green hot sauce, such as Bronx Hot Sauce (bronxhotsauce.com), or jalapeno Tabasco
  • 6 - 8 large flour tortillas
  • 1/2 pound pepper jack, shredded
  • Natural olive oil cooking spray


Heat a large skillet over medium-high. Add 1 tbsp. oil, one turn of the pan. Add the ground turkey and cook, breaking up with a spoon, until browned, about 5 minutes. Add half the onion, the poblano, garlic and spices; season with salt and pepper. Cook, stirring often, until soft, 7 to 8 minutes. Add the stock and Worcestershire. Cook until the liquid is absorbed, about 10 minutes. Stir in the cream cheese and remove from the heat.

In a small skillet, heat the remaining 1 tbsp. oil, one turn of the pan, over medium-high. Add the celery and remaining onion; season and cook, stirring often, until soft, 2 to 3 minutes. Add the beans and thyme; cook, stirring often, until warm, 2 to 3 minutes. Add the green hot sauce to taste.

If the tortillas are stiff, wrap them in a towel and microwave for a few seconds.

Pile some of the turkey mixture on the lower third of each tortilla, leaving a 2-inch border on either side. Top with the cheese and the beans. Fold in the sides, then roll up tightly.

Heat a large skillet or griddle over medium-high. Spray the burritos with cooking spray; place in the skillet, seam side down, and cook until crispy and browned, about 2 minutes per side. Cut in half.