Chicken & Pepper Burritos |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I don't remember where this one came from. I do know I've changed it over the years. They freeze well when wrapped in freezer paper. After they thaw I like to fry them, making Chimichangas. Ingredients:
4 tablespoons olive oil |
8 boneless skinless chicken thighs or 8 boneless skinless chicken breasts, defatted, cut into bite sized pieces |
1 large white onion, chopped |
1 red bell pepper, seeded, devained, chopped |
1 poblano chiles or 1 pasilla chile, roasted, skinned, seeded, devained chopped |
3 teaspoons new mexico chile powder, freshly ground |
1/2 teaspoon freshly ground cumin |
2 cups cotija cheese, crumbled |
10 -12 large burrito-size flour tortillas |
Directions:
1. Heat a large frying pan over medium-high heat.
2. Add the Oil.
3. Stir fry the chicken in partial batches'til done.
4. Set aside on paper towel.
5. Add Onion, Bell Pepper, Chiles, Chile Powder, and Cummin.
6. Stir fry 'til tender, 8-10 minutes.
7. Remove from heat.
8. Stir Chicken into mixture.
9. Heat Tortillas, 3-4 at a time, in microwave for 15 seconds.
10. Place a few spoons of mix on a tortilla, top with crumbled cheese.
11. Fold the lower flap of the tortilla up, each side in and roll to form a burrito.
12. Wrap in freezer paper, LABEL THE PAPER!
13. Repeat 'til all mixture is used.
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