Southwestern-style chicken burritos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fresh lime juice |
| ⅓ | cup | Oil |
| ⅓ | cup | Tequila |
| 4 | Cloves garlic, minced | |
| 1½ | teaspoon | Ground cumin |
| 1 | teaspoon | Dried oregano, crumbled |
| ½ | teaspoon | Dried crushed red pepper |
| 4 | Skinless boneless chicken breast halves | |
| 4 | 10 inch flour tortillas | |
| 3 | tablespoons | Oil |
| 1 | Red bell pepper, thinly sliced | |
| 1 | Green bell pepper, thinly sliced | |
| 1 | Red onion, thinly sliced | |
| 1 | Clove garlic, minced | |
| 8 | ounces | Monterey jack cheese, shredded |
| 4 | ounces | Canned whole green chilies, drained |
| Fresh cilantro | ||
| Purchased salsa | ||
Directions
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 ¼ cup cheese, 1 chili, then another ¼ 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 ¼ 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.
NOTES : I heat the tortillas on the grill. I also slice the chicken breasts before putting in tortillas.
Posted to MC-Recipe Digest V1 #367 Recipe by: Bon Appetit, April 1993 From: DarlingCL@...
Date: Sat, 11 Jan 1997 07:57:53 -0500 (EST)