Burrito Bowls & Roasted Poblano Corn Salsa

 Are you as obsessed with Chipotle as I am? Can you say, basic? No shame.

 However, I am so inspired by their cilantro flavors I thought I would whip up my own version of a burrito bowl and let me tell you, it was so good.

I marinated my both chicken and steak for 3-4 hours in a mixture of soy sauce, worchtershire, tiny bit of lime juice, cilantro, and a lot of spices.

I threw the chicken in the crockpot with a little chicken broth and seared the steak on the stove top.

I slow roasted the fajita veggies on the stove top in the same pan and started on the best part; the poblano corn salsa.

Now this does take a little extra work, but it is worth every second!

Start by roasting your poblano pepper in the oven until it gets really soft and charred. Use gloves if

you wish.. these peppers are no joke! Once it's nice and toasty, slice open the pepper and rinse the

seeds out. Dice it up and throw it in the food processor with a handful of cilantro and a fresh squeeze of lime.

Meanwhile, I poured two cans of corn (yes.. canned.. lazy gal confession) diced red onion, a generous handful of cilantro, and lots of fresh lime juice in a mixing bowl. 

Toss your cilantro, poblano, lime mixture over your corn. Give it another squeeze of lime, and generous amounts of garlic powder, fresh salt, and pepper.

Now, you should have all the perfect fixens for your burrito bowl. Dice up your steak, shred your chicken, put it all over your favorite rice, with your roasted veggies, cheese and sour cream of course!

Enjoy! XO

Full Recipe

For the fajita steak:

- 1 lb skirt steak/sirloin

- 3 tsp garlic powder

- generous amounts salt & pepper

- 1/4 cup soy sauce

- 1 Tbs worcestershire sauce

- handful of fresh cilantro

- squeeze of lime

Combine all ingredients into a freezer bag, allow to marinate for 3-4 hours.

Once marinated, cook on medium to high heat on the stove-top, dice into chunks.

For the fajita chicken:

- 1lb boneless skinless chicken breast

- 1 tsp garlic powder

- 1 tsp onion powder

- 1 tsp paprika

- 2 tsp cumin

- generous amounts of salt & pepper

- squeeze of lime

- 1/2 cup of chicken broth.

Combine all ingredients into a freezer bad, allow to marinate for 3-4 hours.

Once marinated, cook chicken in chicken broth on low for 3-4 hours or until tender.

For the Poblano Corn Salsa:

- 1 Poblano pepper

- 2 cans whole kernel corn

- 1 red onion

- 2 fresh limes (lime juice)

- handful fresh cilantro

- 1/2 tsp garlic powder

- generous amount of salt and pepper

1. Roast the poblano pepper in the oven on 400 degrees until roasted and soft. Once roasted, peel, and  rinse inside for seeds.

2. Dice the pepper and put into a food processor with a handful of cilantro, and a squeeze of lime juice.

3. Pour drained cans of corn into a bowl. Add diced red onion, handful of cilantro, spices, and add the diced poblano mixture from the food processor.

4. Squeeze juice of two fresh limes over the corn mixture. Allow to sit for 2 hours prior to serving.

Serve meat, poblano salsa, fajita veggies, (dice peppers and onions and cook over low heat, in a tbs of vegetable oil until soft), cheese, sour cream, over rice.