Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage (Rachael Ray) Recipe

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Tequila-Orange BBQ Chicken Burritos with Sharp Cheddar, Baked Beans and Red Cabbage (Rachael Ray)
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Ingredients
32
Count
Nutrition
2453
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Toast the chile peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning occasionally, for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor, then return the mixture to the pan. Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves. Grate enough zest from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime and the orange. Reduce the heat to a low boil and cook for 20 minutes. Add the chicken and stir to coat with the sauce.
  2. Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat. Add the bacon and cook until browned. Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper.
  3. Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO. Add the cabbage and toss to combine. Season with salt and pepper. Drain the slaw before using.
  4. Char the tortillas for 30 seconds on each side. Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly.
  5. Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans and the slaw can be refrigerated separately until ready to use.
  6. Poached Chicken Breasts:
  7. Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2453.31 Kcal (10272 kJ)
Calories from fat 1112.77 Kcal
% Daily Value*
Total Fat 123.64g 190%
Cholesterol 374.37mg 125%
Sodium 5389.78mg 225%
Potassium 2810.83mg 60%
Total Carbs 214.78g 72%
Sugars 41.6g 166%
Dietary Fiber 27.27g 109%
Protein 125.1g 250%
Vitamin C 139.6mg 233%
Vitamin A 0.6mg 20%
Iron 11.7mg 65%
Calcium 711.2mg 71%
Amount Per 100 g
Calories 164.69 Kcal (690 kJ)
Calories from fat 74.7 Kcal
% Daily Value*
Total Fat 8.3g 190%
Cholesterol 25.13mg 125%
Sodium 361.82mg 225%
Potassium 188.7mg 60%
Total Carbs 14.42g 72%
Sugars 2.79g 166%
Dietary Fiber 1.83g 109%
Protein 8.4g 250%
Vitamin C 9.4mg 233%
Iron 0.8mg 65%
Calcium 47.7mg 71%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 58.6
    Points
  • 64
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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