Southwestern-Style Chicken Burritos Recipe - Cooking Index
Southwestern-Style Chicken Burritos Recipe - Cooking Index
| 1/2 cup | 118ml | Fresh lime juice |
| 1/3 cup | 78ml | Oil |
| 1/3 cup | 78ml | Tequila |
| 4 | Garlic - minced | |
| 1 1/2 teaspoons | 7.5ml | Ground cumin |
| 1 teaspoon | 5ml | Dried oregano - crumbled |
| 1/2 teaspoon | 2.5ml | Dried crushed red pepper |
| 4 | Skinless boneless chicken breast halves | |
| 4 | Flour tortillas | |
| 3 tablespoons | 45ml | Oil |
| 1 | Red bell pepper - thinly sliced | |
| 1 | Green bell pepper - thinly sliced | |
| 1 | Red onion - thinly sliced | |
| 1 | Garlic - minced | |
| 8 oz | 227g | Monterey jack cheese - shredded |
| 4 oz | 113g | Canned whole green chilies - drained |
| Fresh cilantro | ||
| Purchased salsa |
Marinade: Mix first 7 ingredients in large shallow baking dish. Add chicken and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning chicken occasionally.
Prepare barbecue (medium heat). Preheat oven to 350F. Wrap tortillas tightly in foil and place in oven. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add peppers, onion and garlic and saute until tender, about 4 minutes. Season to taste with salt and pepper. Keep warm in oven.
Remove chicken from marinade and grill until brown and almost cooked through, about 3 minutes per side. Layer 1/4 cup cheese, 1 chili, then another 1/4 cup cheese onto each breast half. Grill until chicken is cooked through and cheese melts, about 3 minutes.
Arrange 1 chicken breast on each tortilla. Top each with 1/4 of Sauteed pepper mixture. Wrap tightly. Place tortilla seam side down, in center of each plate. Garnish burritos with cilantro and serve, passing salsa separately.
By [email protected] on Jan 11, 1997
Source:
Bon Appetit, April 1993
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