Chicken Burrito (makes 6-8)

With all of these beautiful peppers at my disposal at this time of year it is hard to resist making chicken burritos with the peppers playing the lead role.

luscious peppers, and lots of 'em!

There is really nothing better than burritos made with seasonal produce and home-made flour tortillas. Yes, this seems like a mad attempt to earn the housewife of the year award (is there such a thing?), but making my own tortillas is a must. I cannot think of going to all the trouble of growing peppers, and seeking out geogeous tomatoes, only to stick them into a store-bought doughy covering posing as a tortilla. I’m sure there are some good brands out there but nothing comes close to the real deal.

The very best burritos ever

I made them a  long time ago just as an experiment, and to say that I had actually made tortillas, but after one bite I was hooked. if I don’t have time to make the tortilla I don’t bother making burritos. It’s as simple as that!

The tortilla along with all of the fresh goodies around me made these burritos the best tasting ones I have ever put together. While tomatoes and peppers are abundant I encourage you to try out this recipe for you, and your family and friends. And, if you are looking to impress, this is the way to do it!

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You will need: 4 boneless, skinless, chicken breasts, trimmed of fat and thinly sliced, juice of 1 lime, 2 tbs extra-virgin olive oil, 2 garlic cloves, finely chopped,  3 chipotle peppers, finely chopped (you can find these smoked jalapeno peppers in the international section of your supermarket. They come in a can. Once opened, they keep in a covered container for up to 1 month), 3 tbs olive oil, a variety of peppers such as 1 green, yellow, red, some long sweet peppers, 1 Anaheim pepper, all thinly sliced lengthways, 1 jalapeno pepper, sliced (I don’t bother taking out ribs and seeds), Sour cream, 2 cups strong white cheddar cheese, grated, hot sauce (I use Tapatio), 4 cups fresh spinach leaves, washed & dried, 3 medium great quality tomatoes, sliced, ( I used lovely freshly picked heirlooms),  8 flour tortillas (see below, if you don’t use store-bought)

* I make my own flour tortillas, and if you could taste them, you would too. I am imploring you to try them at least once. The store-bought ones taste like eating a brown paper bag compared to the beautiful soft floury tortilla that a home-made one produces. They are easy to make, but you need to add another 1/2 hour to you prep time. To find my recipe, type Flour Tortilla in the search box to the right of my blog. You will not be disappointed.

home-made flour tortillas

1 – If you are making the tortillas, do this step first.

2 – Place sliced chicken, lime juice, garlic, chipotle peppers and extra-virgin olive oil in a dish and mix everything together. Cover and set aside for at least a 1/2 hour. This step can also be done ahead of time and left in the fridge until ready to cook.

3 – Slice all of the peppers. Place in a bowl and set aside.

look at the lovely colorful array of peppers - so delish!

4 – When tortillas are made put big saute pan on high heat and add 2 tbs olive oil. When it is smoking hot, add the peppers and cook for about 5 minutes, until their color turns vibrant and they begin to char.

stir-fry the peppers on high heat

5 – Remove peppers to a bowl and add 1 tbs of oil to the pan. When the pan is hot add the chicken and spread quickly and evenly over surface of pan. Do not touch for at least 3 minutes. Flip chicken with a spatula or wooden spoon, and cook for another 3 or 4 minutes.

add the peppers back to pan

6 – Add the peppers back to pan and stir everything together. Turn off heat.

add your fillings

It is now time for everyone to serve themselves. Start out with an open tortilla on your plate and add some chicken and peppers, followed by spinach, cheese, tomatoes, sour cream and hot sauce. Of course you can add all of the above or make whatever version you feel like.

Burritos packed with absolutely everything my man Dave could get his hands on!

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