Chicken Burritos
I recently found a way to make Chicken Burritos SOOOOO easily and so tasty that it blew my mind.
Ingredients:
2 boneless chicken breasts
9 to 12 regular sized flour tortillas
1/2 onion (red, white, purple, choose your favorite)
1 green bell pepper
1 TBS Olive Oil
6 oz Mild Cheddar Cheese
6 oz Monterey Jack Cheese
Pepper and Salt
Chicken preparation.
Take two boneless chicken breasts. Rinse them and pat dry and put inside a Ziploc plastic bag. BUT? Be sure you use the freezer bags. The sandwich bags end up leaking, and are NOT worth it.
Now ADD the ingredients to marinate your chicken to the FLAVOR you want to produce.
Here's what I use (sometimes), but you can certainly use your own imagination. I add about 1/4 cup of Louisana Hot Sauce, a table spoon of Olive Oil, some ground black pepper and a little salt. Let this marinate a few hours or overnight in the refrigerator.
Finishing this treat:
Remove your chicken bag from the fridge and put on a plate. Open the ziploc a little to let steam escape and place in a microwave oven. Set the timer for 5 minutes at 40% power level (NOT HIGH!) and start chicken.
Dice onion and bell pepper (dice to the size you prefer) and place in a non-stick pan with just a bit of oil to prevent sticking. At medium high heat, cook your veggies until the bell pepper starts to become limp.
When the microwave goes off, turn the chicken over and cook another 3 minutes at 40% power level again.
When the chicken is done, carefully (it's hot!) open the bag and add to the juices to the finished onion and bell peppers in the pan. They are delicious!
Set your chicken on a cutting board and slice lengthwise into 1/4 to 1/2 inch thick strips. For thicker breasts, cut slices in half again. Or? Cube the chicken if you wish. Your choice! But? It's sooooo tender and juicy it will work perfectly any way you want. Add to your skillet.
Allow some of the water to now cook off as you continue to heat the chicken and veggies. Watch carefully so you don't scorch anything. Mix the ingredients lightly until most of the water has evaporated. Then remove from heat and set aside.
Slice your cheeses or grate to your preference.
Put 3 tortilla shells on a plate and heat in the microwave on HIGH for 30 seconds (making them pliable). Add some of the Chicken and veggie mix, top with cheese. Placing your hands on both sides of the burrito, fold over the right and left side a little towards the center. Holding down the middle, place both thumbs under the tortilla (closest to your belly) and fold over and away from you, then continue to fold over, away from you, one more time. Perfect burro. Don't fold too tightly, or they will burst.
If you are ready to eat right away, then place on a plate and heat in the microwave about 1 minute. They'll puff up quite a bit as the cheese melts and bubbles. (Puffing means I'm DONE! Remember, all the ingredients are already cooked, you are just melting the cheese and bringing the mixture to temperature.)
If you aren't going to eat these right away, just wrap in plastic wrap, they freeze wonderfully. To eat later, remove your chicken burros and let them come to room temp (defrosting in the microwave tends to make them too soggy). Remove from the plastic wrap, put on a plate, cover with the plastic wrap again and heat on HIGH in the microwave about 1 minute or till Puffy.