Southewestern Burritos Recipe

Just so a certain someone knows. We changed the name of the recipe. (and I'm late posting :)

When I first found this recipe it was called Southwestern Egg Rolls but since we always bake them and always use flour (though corn would be excellent) tortillas in making them, they are more burrito than egg roll. In fact, should you decide to make these I would tell folks you're making burritos. Reason being, if you follow the recipe and bring these to the table with guests or family expecting Egg Rolls, well, let's just say you're going to get some puzzled looks :) The original recipe also called for these to be fried.

The recipe is a good one provided you like chicken and southwestern flavor. It is also an easy recipe to expand the serving. As with most recipes, try it per directions the first time, take notes and make your changes reflecting your taste. And I'm a big advocate of changing around a recipe to what you like, so have fun messing with it. I know I did!

peace
fm

Southwestern Burritos (Baked)

INGREDIENTS:

· 2 tablespoons vegetable oil

· 1 skinless, boneless chicken breast half

· 2 tablespoons minced green onion

· 1 4 oz can chopped or diced green chilies

· 1/3 cup frozen corn kernels

· 1/4 cup black beans, drained

· 4 tablespoons frozen creamed chopped spinach, thawed and drained

· 2 tablespoons diced jalapeno peppers

• 2 tablespoons diced red pepper
  

· 4 oz Tomatillo salsa

· 1/2 – 1 tablespoon minced fresh cilantro

· 1/2 teaspoon ground cumin

· 1/2 teaspoon chili powder

· 1/3 teaspoon salt

· 1 pinch ground cayenne pepper

· 3/4 cup shredded Monterey Jack cheese

· Lime juice (quick squirt into mixture)

· Package flour tortillas

DIRECTIONS:

1. Dice chicken.

2. Rub chicken with 1 tablespoon cooking oil, lightly season with salt, pepper and garlic powder.

3. Add to a medium size saucepan or skillet, over medium heat cook chicken approximately 5 minutes per side or until meat is no longer pink and juices run clear.

4. Remove from heat and set aside.

5. Heat remaining 1-tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir approximately 5 minutes or until tender.

6. Add chicken to pan with green onion, green chilies, corn, black beans, spinach, diced jalapeño peppers, fresh cilantro, cumin, chili powder, tomatillo sauce, salt and cayenne pepper. Cook, careful not to burn for approximately 5 minutes. Stir frequently.

7. Remove from heat and stir in Monterey Jack cheese so that it melts, mixing thoroughly.

8. Spoon approximately 2 or more tablespoons onto a flour tortilla. Fold and wet ends to
seal.

9. Lightly spray the tortilla with cooking spray. Place fold side down on cooking sheet.

10. Bake at 425 for 15 minutes

11. Loosely cover burritos with aluminum foil for first 7 minutes of baking to prevent burning.

12. Serve with your favorite condiments: cilantro cream sauce, fresh salsa, sour cream, shredded lettuces, chopped fresh tomatoes and sliced black olives.

I thought I would add the recipe for the Cilantro Cream Sauce...

Cilantro Cream Sauce

INGREDIENTS:

· 1 (8 ounce) package cream cheese, softened

· 1 tablespoon sour cream

· 1 (7 ounce) can tomatillo salsa

· 1 teaspoon freshly ground

black pepper

· 1 teaspoon celery salt

· 1/2 teaspoon ground cumin

· 2 teaspoons garlic powder

· 1 bunch fresh cilantro, chopped

· 1 tablespoon fresh lime juice

DIRECTIONS:

1. Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor.

2. Blend until smooth and creamy.

3. Place in a serving bowl.

Is today the day we hear referrals have been mailed? We can only continue to hope and pray... As our race to Alyzabeth An marks #2 on the Count Down! Except, #2 doesn't get a checkered flag in our race :)