This recipe is inspired by Southwest Eggrolls at Chili’s. That is by far my all-time favorite appetizer, and I’m always tempted to get them whenever I see them on a menu.
I love this recipe for a number of reasons. Not only does the filling taste amazing, it’s highly adaptable. We made burritos, but this filling could easily be used to fill eggrolls or wontons. Additionally, these can be frozen and reheated for an easy and delicious lunch. No need to buy frozen meals when you’ve got these handy!
The only change I’ll make next time we make these is to add a chipotle in adobo (or maybe half of one). Now that I’ve discovered what an awesome flavor those give to dishes, I’m looking for new recipes to try them in.
Southwest Chicken Burritos
2-3 chicken breasts
4 tablespoons minced red bell pepper
1 small white onion, finely diced
2 cloves garlic
2/3 cup frozen corn
1 can black beans, rinsed and drained
2 tablespoons canned jalapenos, diced
2 teaspoons fresh parsley, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
dash red pepper flakes
2 cups shredded Mexican blend cheese
9 flour tortillas (This will very depending on the size of the tortilla.)
-Drizzle the chicken breasts with olive oil and sprinkle with Kosher salt and freshly cracked pepper.
-Grill (we use a grill pan) until chicken is cooked through.
-Allow chicken to cool slightly and then shred.
-In a medium skillet, add red pepper, onion and garlic and cook over medium high heat for one minute.
-Add shredded chicken and remaining ingredients through red pepper flakes and cook until warmed through.
-Meanwhile, microwave tortillas in a damp paper towel for 15-20 seconds.
-Add cheese, mixing until incorporated.
-Fill tortillas and eat immediately or wrap in foil to freeze. (If freezing, burritos take about 3 minutes to reheat.)
Source: Adapted from Crazy Delicious Food