Thursday, November 29, 2012

Southwest Chicken Burritos




Cinco de Mayo might be six months away and a Mexican style feast the farthest thing from your mind while you're dashing through the snow, but these simple burritos will have you from work to the dinner table in mere minutes (literally, after posting a photo of the finished product on instagram (@ktvcox) my co-workers couldn't believe I had already made and consumed dinner). 

So here's a food blogger confession. You should take a seat before I reveal this. Are you ready for it? I didn't roast a turkey for Thanksgiving. While everything else we had was made from scratch, we didn't even have a chicken. Our party of three feasted on a rotisere chicken. Yes, a chicken--pre-cooked, from our local market (and while we're sharing this moment of complete honestly, by "market" I really mean local grocery store). But the chicken was moist and delicious and I freshened it up with some lemon and fresh herbs and handcrafted everything else. 

So, now that the cat chicken is out of the bag--that leads me to this post. There was some left over chicken we had laying around, along with some cheese leftover from the mac and cheese, tomatoes from the garden salad, and kitchen staples black beans, onions and whole wheat tortillas.

*If you don't have leftover chicken, grill or bake a chicken breast and shred it up (kitchen tip: if you're grilling chicken always throw an extra breast on the grill to use later in the week for quick dinners). 

Southwest Chicken Burritos (makes 4 burritos + some extra filling)

For the Burritos:
  • ~1-2 cups shredded chicken (whatever amount you have left is fine!)
  • 1 can black beans, drained and rinsed
  • 1/2 onion chopped
  • 2 roma tomatoes, diced
  • 1/2 tbsp chili powder
  • 1/8-1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt & pepper
  • 1/4 c shredded cheddar cheese
  • 1 tbsp olive oil 
  • 1/2 c water
  • 1 tbsp butter
For the cheese sauce:
  • 1 tbsp unsalted butter
  • 1 tbsp flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
 Getting started on the burritos:
In a deep skillet heat the olive oil over medium heat. Add the onion and cook 3-5 minutes until soft. Add the chicken and beans and cook until heated through. Season with the chili powder, cumin, cayenne, garlic, salt and pepper. Stir to combine. Reduce the heat and add the water. Stir again and allow water to reduce by half. 

Assemble the burritos with 1 tbsp cheese, then bean/chicken mixture and tomatoes. Roll the burritos. In a separate skillet, melt 1 tbsp of butter over medium heat. Place the rolled burritos in the pan seam side down. Cook about 2-3 minutes per side until golden brown.

For the cheese sauce:
In a small sauce pan, melt the butter over medium heat. Whisk in the flour and cook for a minute. Slowly whisk in the milk. Allow the milk to heat about 5 minutes until it thickens (whisk every minute or so). Once the milk thickens, whisk in the cheese. Generously serve over the burrtios.

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