Monday, August 29, 2011

Santa Fe Chicken Burritos


Welcome to...Kim's!  I was recently catching up on some magazine reading and ran across a recipe for Santa Fe Grilled Chicken Soft Tacos.  In my de-clutter mode, I cut it out and added it to my recipe pile.  I liked the fact that it was a recipe that I didn't have to go shopping in order to prepare it.  I did do some bulk shopping recently though, which included burrito sized tortillas, boneless skinless chicken breasts and a pico de gallo salsa.  I originally planned to make a few batches of our chicken fajitas to freeze for later use.  I ran across the recipe again this weekend and made a last minute change.  A good move!

I gathered the necessary ingredients...chili powder, cumin, paprika, crushed red pepper flakes, salt, pepper, brown sugar, olive oil & boneless skinless chicken breasts. {We tend to buy some spices in bulk.  It seems to be cheaper.  We also buy bulk olive oil, but I was finishing off the little bottle we had to buy on vacation.}


Measure the spices and brown sugar into a bowl.



Mix them together using a whisk or fork.




Add the olive oil & mix together.  The mixture will be crumbly paste-like.  Now, it's time to get your hands dirty...rub both sides of each chicken breast with the seasoning.




Let the chicken sit at room temperature for 30 minutes.  Grill over medium heat until done.  Let sit 5 minutes before thinly slicing.


While the chicken was marinading, Pete cut up some of the peppers and onions from our CSA to grill while he was grilling the chicken.  We loaded our tortillas with pinto beans, grilled chicken, grilled onions & peppers, cheese, sour cream, pico de gallo salsa {I sampled this in-store & loved the flavor - spicy but not too - as well as the texture.  It isn't mushy like a lot of salsas are.} & even a few fresh tomato chunks.  I then learned that I have mad burrito wrapping skills.


We also had tortilla chips with pico de gallo salsa and a dab of guacamole.  The burritos. were. awesome.  They were a big hit with the kids and Pete too.  So big a hit that I used the rest of the pack of chicken and now have 2 dinners' worth {and lunch too with leftovers} marinating in the freezer.  They all raved that it was great and as good as going to one of those burrito places.  I'm happy to have a new Mexican recipe to add to my collection.


Santa Fe Chicken Burritos
Adapted from All You's Santa Fe Grilled Chicken Soft Tacos


2 tbsp chili powder
2 tbsp cumin
1 tbsp paprika
1/2 tsp crushed red pepper
1/4 tsp salt
1/8 tsp pepper
1 tbsp firmly packed brown sugar
2 tbsp olive oil
2 lbs boneless skinless chicken breasts
6-8 burrito sized tortillas


Extras: grilled onions & peppers, pinto beans, cheese, sour cream, pico de gallo, lettuce, olives and/or whatever else you like in your burrito


In a small bowl, mix chili powder, cumin, paprika, red pepper, salt, pepper & brown sugar.  Stir in oil until moistened & crumbly.


Rub the seasoning on both sides of chicken breasts.  Let sit at room temperature up for 30 minutes {or freeze for later}.


Grill chicken over medium heat until done.  Let sit for 5 minutes before thinly slicing.


Serve with tortillas and desired extras.





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