Recipe Southwest Burritos with Southwest Ranch Dipping Sauce
These Southwest burritos take everything good about a loaded Southwest egg roll and make it easier on a weeknight — a flour tortilla and a hot skillet stand in for the deep fryer, so you still get a crisp, golden exterior around a cheesy, spiced filling, with a lot less cleanup.
The filling itself is a meal on its own — peppers, onion, black beans, corn, and shredded chicken, seasoned and bound together with two kinds of melted cheese. Rolled up tight and crisped in a dry pan, it turns into something closer to a quesadilla’s crunchier cousin. The Southwest ranch on the side is what pulls it all together: cool, tangy, and just spicy enough to keep you reaching for another dip.
Pro Tip: Press down gently on each burrito with a spatula while it crisps in the skillet — it helps the tortilla make full contact with the pan for an even, golden crust on every side.
Southwest Burritos with Southwest Ranch Dipping Sauce
Tips & Variations:
- Swap in rotisserie chicken to save a step, or leave the chicken out entirely for a vegetarian version.
- Use whole wheat or low-carb tortillas for a lighter take.
- Extra filling keeps in the fridge for a few days — it’s just as good on its own over rice or piled into a bowl.
However you serve them, don’t skip the extra dunk in that ranch — it’s the best part.
Recipe
- Make the dipping sauce first so it has time to chill: combine the mayonnaise, Greek yogurt, buttermilk, cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne (if using), salt, and pepper in a blender and blend until smooth.
- Refrigerate the sauce for at least a couple of hours to let the flavors come together while you make the filling.
- Warm the olive oil in a large skillet over medium heat. Add the diced red and green bell peppers, red onion, and jalapeño (if using), and cook, stirring occasionally, until softened and lightly browned at the edges, about 5-7 minutes.
- Stir in the black beans and corn and cook for another 2-3 minutes, just until heated through.
- Add the shredded chicken, chili powder, cumin, garlic powder, cayenne (if using), salt, and pepper. Stir until everything is evenly coated and cook for 2-3 more minutes.
- Lower the heat and stir in the Monterey Jack and pepper jack cheeses until fully melted into the filling.
- Take the skillet off the heat, fold in the fresh cilantro, and let the filling cool slightly before you start rolling.
- Lay a tortilla flat and spoon about a quarter of the filling into the center. Fold in both ends, then roll it up snugly to seal it into a burrito.
- Repeat with the remaining tortillas, then set the rolled burritos seam-side down in a dry skillet over low heat. Cook, turning occasionally, until the tortillas are golden and crisp on all sides, about 8-10 minutes.
- Slice in half if you like, and serve warm with the chilled Southwest ranch sauce on the side for dipping.
Ingredients
- • 1 tablespoon Olive oil (for the filling)
- • 1 medium Red bell pepper, finely diced (for the filling)
- • 1 medium Green bell pepper, finely diced (for the filling)
- • 1 medium Red onion, finely diced (for the filling)
- • 1 Jalapeño pepper, seeded and minced, optional for extra heat (for the filling)
- • 1 (15-ounce) can Black beans, rinsed and drained (for the filling)
- • 1 (15-ounce) can Corn, drained (for the filling)
- • 1 cup Cooked chicken breast, shredded, about 2 small breasts (for the filling)
- • 1 cup Monterey Jack cheese, shredded (for the filling)
- • 1/2 cup Pepper jack cheese, shredded (for the filling)
- • 1/4 cup Fresh cilantro, chopped (for the filling)
- • 2 tablespoons Chili powder (for the filling)
- • 2 teaspoons Cumin (for the filling)
- • 1 teaspoon Garlic powder (for the filling)
- • 1/2 teaspoon Cayenne pepper, optional for extra heat (for the filling)
- • to taste Salt and black pepper (for the filling)
- • 4 Burrito-size flour tortillas
- • 1 cup Mayonnaise (for the dipping sauce)
- • 1/2 cup Plain Greek yogurt (for the dipping sauce)
- • 1/4 cup Buttermilk (for the dipping sauce)
- • 2 tablespoons Fresh cilantro, chopped (for the dipping sauce)
- • 1 tablespoon Lime juice (for the dipping sauce)
- • 4 teaspoons Chili powder (for the dipping sauce)
- • 2 teaspoons Cumin (for the dipping sauce)
- • 1 teaspoon Garlic powder (for the dipping sauce)
- • 1 teaspoon Onion powder (for the dipping sauce)
- • 1/4 teaspoon Cayenne pepper, optional for extra heat (for the dipping sauce)
- • to taste Salt and black pepper (for the dipping sauce)