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Epicurious

Southwestern-Style Chicken Burritos

3.8

(19)

Recipe information

  • Yield

    Serves 4

Ingredients

Marinade

1/2 cup fresh lime juice
1/3 cup vegetable oil
1/3 cup tequila
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried crushed red pepper
4 large boneless skinless chicken breast halves (about 1 1/4 pounds)
4 10-inch flour tortillas
3 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, sliced
1 garlic clove, minced
2 cups shredded Monterey Jack cheese (about 8 ounces)
4 canned whole green chilies (about 1 4-ounce can)
Fresh cilantro
Purchased salsa

Preparation

  1. For marinade:

    Step 1

    Mix first 7 ingredients in large shallow baking dish. Add chicken and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning chicken occasionally.

    Step 2

    Prepare barbecue (medium heat). Preheat oven to 350°F. Wrap tortillas tightly in foil and place in oven. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add peppers, onion and garlic and sauté until tender, about 4 minutes. Season to taste with salt and pepper. Keep warm in oven.

    Step 3

    Remove chicken from marinade and grill until golden brown and almost cooked through, about 3 minutes per side. Layer 1/4 cup cheese, 1 chili, then another 1/4 cup cheese onto each breast half. Grill until chicken is cooked through and cheese melts, about 3 minutes.

    Step 4

    Arrange 1 chicken breast on each tortilla. Top each with 1/4 of sautéed pepper mixture. Wrap tightly. Place tortilla, seam side down, in center of each plate. Garnish burritos with cilantro and serve, passing salsa separately.

TagsBurritoWrapTequilaAlcoholBeveragesSouthwesternAmericanChicken BreastChickenPoultryBell PepperVegetableRed OnionOnionRoot VegetableMonterey JackCheeseDairyChileMainDinnerNut FreeGrillingBon Appétit
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