Southwestern-Style Chicken Burritos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup fresh lime juice |
1/3 cup vegetable oil |
1/3 cup tequila |
4 garlic cloves, minced |
1 1/2 teaspoons ground cumin |
1 teaspoon dried oregano, crumbled |
1/2 teaspoon dried crushed red pepper |
4 large boneless skinless chicken breast halves (about 1 1/4 pounds) |
4 10-inch flour tortillas |
3 tablespoons vegetable oil |
1 red bell pepper, thinly sliced |
1 yellow bell pepper, thinly sliced |
1 red onion, sliced |
1 garlic clove, minced |
2 cups shredded monterey jack cheese (about 8 ounces) |
4 canned whole green chilies (about 1 4-ounce can) |
fresh cilantro |
purchased salsa |
Directions:
1. For 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.
2. Prepare barbecue (medium heat). Preheat oven to 350°F. 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 sauté until tender, about 4 minutes. Season to taste with salt and pepper. Keep warm in oven.
3. Remove chicken from marinade and grill until golden 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.
4. Arrange 1 chicken breast on each tortilla. Top each with 1/4 of sautéed pepper mixture. Wrap tightly. Place tortilla, seam side down, in center of each plate. Garnish burritos with cilantro and serve, passing salsa separately.
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