OK, those of you who know me know that I love, love, LOVE spicy food. That is why this recipe exists. Enjoy :)
Spicy Chicken Tequila Burritos
3 cups cooked rice (I prefer brown but it's up to you)
1 15 oz can of low sodium chicken broth
2-3 teaspoons of your favorite hot sauce
4 chicken breasts (about 1 1/2 lbs.)
15 oz package of frozen southwestern veggie blend (mine had corn, peppers, black beans, etc)
2 tablespoons olive oil
2-3 tablespoons minced hot peppers WITH SEEDS if you dare ;) (ie habanero, jalapeno)
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tequila
juice of 1 lime
1/2 cup chopped cilantro
6 burrito sized tortillas
Preheat oven to 350 degrees.
Mix hot rice with hot sauce & frozen veggie blend and set aside.
Poach chicken in broth. Simmer gently until chicken can be shredded with a fork, about 30 minutes.
Heat olive oil over medium-high heat and add onion. Cook for 5 minutes or until it begins to soften. Add garlic and minced peppers. Continue to saute for about 2-3 minutes, stirring frequently. Add tequila and lime juice and cook 1 minute more. Remove from heat.
Shred chicken and mix with onion/tequila mixture.
Lightly oil a large baking dish. Divide rice mixture equally in the center of 6 tortillas and then top with chicken mixture. Sprinkle cilantro over chicken.
Roll burritos up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot.
Serve with salsa, chopped tomatoes, avocado slices & more cilantro on the side if desired.
0 comments:
Post a Comment