Place the poblano on a foiled lined cookie sheet. Put it on the oven rack closest to the top. Set oven to a low broil and broil for 5 minutes or until the skin is blackened and blistered. Flip the pepper and allow to broil for another 5 minutes. Remove and allow to cool.
Peel and rub off the loose skin from the cooled poblano. Use a knife to cut down the center and carefully spoon out the seeds. Discard loose skin and seeds. Dice the poblano into small pieces.
Combine, tomatoes, onions and the diced poblanos in a bowl. Squeeze lime over top and sprinkle with garlic salt. Set aside
Place mayo, cream cheese, sour cream and chipotle pepper in a blender. Blend until all ingredients are well combined and set aside.
Rinse the rice to remove extra starch.
Set your insta pot to saute, and toast the rice in 1 tablespoon of oil.
Mix your tomato bullion into the water until well combined, then pour it over the rice in the insta pot. Secure your insta pot per instructions, then cook at high pressure for 5 minutes and allow to naturally release for 20 minutes.
In a medium stove top pot add beans, cream and water. Cook over medium -low heat for 5-10 minutes remembering to stir often. When beans look creamy and combined remove and set aside. (If your beans do not have salt, this is where you can add garlic salt to taste.)
Heat oil in a large deep skillet, over medium heat. Add shrimp garlic and seasoning, saute for 3-5 minutes.
Pour in the clamato, and lime juice. Cook for an additional 5 minute or till shrimp reach an internal temp of 120F.
Warm tortillas and lay flat. Layer ingredients in the center in this order, beans, rice, cheese, salsa, shrimp, then chipotle sauce. Fold the two sides in and roll to make a burrito.
Ingredients
Directions
Place the poblano on a foiled lined cookie sheet. Put it on the oven rack closest to the top. Set oven to a low broil and broil for 5 minutes or until the skin is blackened and blistered. Flip the pepper and allow to broil for another 5 minutes. Remove and allow to cool.
Peel and rub off the loose skin from the cooled poblano. Use a knife to cut down the center and carefully spoon out the seeds. Discard loose skin and seeds. Dice the poblano into small pieces.
Combine, tomatoes, onions and the diced poblanos in a bowl. Squeeze lime over top and sprinkle with garlic salt. Set aside
Place mayo, cream cheese, sour cream and chipotle pepper in a blender. Blend until all ingredients are well combined and set aside.
Rinse the rice to remove extra starch.
Set your insta pot to saute, and toast the rice in 1 tablespoon of oil.
Mix your tomato bullion into the water until well combined, then pour it over the rice in the insta pot. Secure your insta pot per instructions, then cook at high pressure for 5 minutes and allow to naturally release for 20 minutes.
In a medium stove top pot add beans, cream and water. Cook over medium -low heat for 5-10 minutes remembering to stir often. When beans look creamy and combined remove and set aside. (If your beans do not have salt, this is where you can add garlic salt to taste.)
Heat oil in a large deep skillet, over medium heat. Add shrimp garlic and seasoning, saute for 3-5 minutes.
Pour in the clamato, and lime juice. Cook for an additional 5 minute or till shrimp reach an internal temp of 120F.
Warm tortillas and lay flat. Layer ingredients in the center in this order, beans, rice, cheese, salsa, shrimp, then chipotle sauce. Fold the two sides in and roll to make a burrito.