Friday, January 18, 2013

Chicken Burritos For My Little Hawthornelets.

If you ever asked a Hawthornelet
what they'd like for lunch/supper/snack,
you'd get a resounding, "BURRITO!"

Doesn't matter what type of protein.
It can be cow, pig chicken, fish -
you name it.

I found a frozen chicken bosom
and made a chicken burrito.

Pay attention,
'cause this was goood.

Fajita and Adobo Seasonings
sprinkled on the chicken.

Seasonings from my friend Ange in Wisconsin.
Thanks again, Ange!

Grate some Monterey Jack and Cheddar cheeses.

Present a panoply of accoutrements.
Salsa, green peppers, white onion, 
sliced avocado in lime juice.
Lime juice keeps the avocado from browning.
You could use lemon if you don't have lime,
but I like green with green.

Medium/high heat the pan.
Add equal amounts oil and butter.
Butter for flavor.
Oil to lower the smoke point.

Heat the oil and add in the chicken slices.

Cook for about 30 seconds,
then toss in onion and pepper.

Toss away!

Everything is ready to assemble.
I have:a stack of tortillas -
both flour and corn.
I have my salsa, avocado,and shredded cheeses 
in the back.
My sauteed chicken slices front left.

Fill the tortilla with the sauteed chicken, pepper, and onion.
Toss in some lime-bathed avocado cubes.

Monterey Jack and Cheddar.

Roll the tortilla fillings up.
Top with the grated cheeses.
Bake at 375 degrees until cheese is nicely browned.

Slice and serve with:
more grated cheeses
sliced jalapenos
diced avocado bathed in lime juice
sour cream

I have more avocado, salsa, and cilantro waiting for us.


I'm loving' this.
Good stuff.!

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