GREEN CHILE CHICKEN BURRITO
Provided by Guy Fieri
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
- To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
- For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
- In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
- Make the burritos: Preheat the oven to 400 degrees F.
- Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
- In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
- Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.
GREEN CHILI BURRITOS
My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 464 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1241mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 8g fiber), Protein 29g protein.
BEEF-AND-POTATO BURRITOS
For less spicy burritos, remove the jalapeno ribs and seeds before chopping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 15
Steps:
- Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
- Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
- Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
- Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.
CHILI PIE BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
- For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
- Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.
CHILI POTATO BURRITOS
You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
Provided by Jen Neumann
Categories Mexican Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
- Bake in the preheated oven 15 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 73.6 g, Cholesterol 44.1 mg, Fat 20.3 g, Fiber 7.4 g, Protein 17.9 g, SaturatedFat 11 g, Sodium 700 mg, Sugar 3 g
CHILI BURRITOS
Kids love these - minus the onion. Great weekday meal when you're pushed for time and you're not watching calories! Leftover chili is best but canned will do.
Provided by Denise
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet.
- Add the burritos and fry on each side until golden brown and crispy.
- Drain on a paper towel.
- While burritos are frying, heat the chili on stove or microwave.
- To serve:.
- Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
- Sprinkle a few jalapenos on top.
- Finish with a couple tablespoons of salsa and a dollop of sour cream.
QUICK AND EASY CHEESY POTATO BURRITO BAKE
A quick and off the cuff recipe for those nights you don't want to spend a lot of time on prep, or you're staring at your pantry asking what you're going to do to stretch ingredients till payday. It's started in the microwave and finished in the oven.
Provided by fosterson
Categories Potato
Time 45m
Yield 8 burritos, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Place frozen potatoes in a microwave safe bowl, add about 1/4 cup of water. Cover and cook on high for about 7 minutes or until potatoes are soft. Remove and set aside for a few minutes to cool.
- Place chopped onion in microwave safe bowl, but do not add additional water. Cover and cook on high for about 2 minutes or until onions are soft.
- Add onions, jalapenos, 1/2 tablespoon garlic salt, cilantro, 1/2 package of taco seasoning and 1/2 of the can of chili to the potatoes, and stir until evenly mixed.
- In another bowl, mix remaining chili, rest of taco seasoning, rest of garlic salt, cheddar cheese, and enough water to make about 2 cups of sauce.
- Warm tortillas in the microwave between two plates, approximate 1-2 minutes on high.
- Place about 1/3 of a cup of the potato mixture onto each tortilla, roll up them up tightly, and arrange in a greased 9"x9" baking dish in two layers.
- Pour chili-cheese mixture over burritos and put in oven. Bake 15-30 minutes, until burritos are warmed through and cheese is melted.
Nutrition Facts : Calories 339.9, Fat 10.9, SaturatedFat 3.8, Cholesterol 19.3, Sodium 1692.9, Carbohydrate 51.4, Fiber 9, Sugar 5.2, Protein 11.7
TACO BELL CHILITO (CHILI CHEESE BURRITO) RECIPE!!!
For those of you who live in a place where Taco Bell does not sell their classic Chilito (and judging from Net, this includes alot of places), you can simply make them at home! This recipe is something I developed through trial and error. It is VERY close to the taste of the original. It also has that perfect "chilito" texture. Enjoy!! Important Note: The hot sauce called for in the recipe is Taco Bell's Hot or Mild Sauce (DO NOT USE the Fire sauce) You can make your own Taco Bell Hot Sauce: http://www.recipezaar.com/Taco-Bell-Hot-Sauce-45527
Provided by 856969
Categories Lunch/Snacks
Time 15m
Yield 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Brown the hamburger and crumble into very small pieces; drain, but reserve some of the fat.
- Place hamburger back onto heat and add flour and mix until it is thick.
- Add the beans and heat through.
- Add the hot or mild sauce 1 packet at a time until you achieve that 'chilito' taste (usually 8 packets will do).
- Add the cheese, enough to make a big gooey mess, under medium heat.
- Taste, and you might need to add a little more sauce.
- Now here is the trick for that 'chilito' texture:.
- Take a tortilla and run warm water all over it to soften. The pop it in the microwave for 20 seconds to "steam" it.
- Fill tortilla with hot chilito filling, fold, and eat it. There will be a smile on your face.
- :.
GREEN CHILE BEEF BURRITOS
Recipes that are leaner in fat and calories-like this one for beef burritos-helped me lose 30 pounds! The meat is so tender and delicious. -Shirley Davidson, Thornton, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.
Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 376mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
POTATO BURRITOS
Make and share this Potato Burritos recipe from Food.com.
Provided by anne 2
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slowly cook the onions in 3 T of oil on medium-low heat until they are soft and brown, about 20 minutes.
- Microwave the potatoes on high for 2 minutes to soften.
- Heat the remaining 3 T of oil over medium-high heat. Cook the potatoes in batches so they are in a single layer, about 10 minutes each, or until they are slightly browned, flipping frequently. Sprinkle with salt and pepper.
- Put slices of cheese on a tortilla and microwave for 20 seconds, or until cheese is melted. Top with 1/4 of the onions, potatoes, salsa, and ranch dressing. Add guacamole and/or sour cream if desired. Roll up into a burrito and enjoy. Repeat for other tortillas. But don't eat them all yourself; you'll die. A good death, but still death. Suit yourself. What do I know.
Nutrition Facts : Calories 534.5, Fat 37.6, SaturatedFat 9.1, Cholesterol 26.4, Sodium 668.3, Carbohydrate 39.8, Fiber 4.2, Sugar 4.3, Protein 10.9
CHILI POTATO BURRITOS
You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
Provided by Jen Neumann
Categories Mexican Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
- Bake in the preheated oven 15 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 73.6 g, Cholesterol 44.1 mg, Fat 20.3 g, Fiber 7.4 g, Protein 17.9 g, SaturatedFat 11 g, Sodium 700 mg, Sugar 3 g
CHILI POTATO BURRITOS
You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
Provided by Jen Neumann
Categories Mexican Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
- Bake in the preheated oven 15 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 73.6 g, Cholesterol 44.1 mg, Fat 20.3 g, Fiber 7.4 g, Protein 17.9 g, SaturatedFat 11 g, Sodium 700 mg, Sugar 3 g
CHILI POTATO BURRITOS
You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
Provided by Jen Neumann
Categories Mexican Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
- Bake in the preheated oven 15 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 73.6 g, Cholesterol 44.1 mg, Fat 20.3 g, Fiber 7.4 g, Protein 17.9 g, SaturatedFat 11 g, Sodium 700 mg, Sugar 3 g
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