Thursday, January 27, 2011

Creamy Chicken Burritos and My New Favorite Salsa Recipe

We're having a rough day over here so I'll quickly post what we ate a few nights ago (behind as usual!). This burrito recipe is quick and delicious. I always buy a rotisserie chicken at Costco when I'm there because I ultimately will make something during the week that requires cooked chicken--this is one of them. This salsa recipe is AWESOME!! Of course everything Ree makes is awesome. I make this salsa at least once a week and it's highly addictive (Kath, grab the Juanita's chips and make this salsa!). I half the recipe for me and my hubby to munch on during the week.

Creamy Chicken Burritos

3 chicken breast halves cooked and cubed
1 4 oz pkg cream cheese (not fat-free!)
1 cup salsa
1/4 tsp garlic powder
1 15 oz can pinto beans drained
1 1/2 cup shredded cheddar cheese
6 flour tortillas

Preheat oven to 350.Grease 9x13 baking dish.Add cream cheese and salsa to large saucepan. Cook over medium heat until cheese is melted and blended with salsa. Add garlic, beans and chicken. Mix well. Fill tortillas, roll up and place in baking dish. Mixture will be a bit runny so be careful not to burn yourself filling tortillas. Sprinkle burritos with cheese cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes. Serve with lettuce, tomatoes, olives etc.

Restaurant Style Salsa
recipe courtesy of The Pioneer Woman

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)(drain the juice)
¼ cups Chopped Onion (I double this)
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (I double this, too)
½ whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour.

2 comments:

  1. that salsa recipe sounds good, but I really like my recipe. instead of the can of whole tomatoes next time, why don't you try 5 romas? just to see what happens.....

    ReplyDelete
  2. Yeah, but that takes effort:) I didn't know you had a salsa recipe, what is it? I've been searching forever for one.

    ReplyDelete

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