Buffalo Chicken Burritos
A traditional Mexican dish gets kicked up North.
"The kids even liked this. I was surprised since one thinks black pepper is "spicy" and hates tomato and the other hates carrots. I omitted the celery, but that''s normal because I don''t like it, and as the chef, I get what I want. I also omitted the chicken broth because I used a non-stick pan and there was a significant amount of liquid in the bottom already, so I didn''t think it was necessary. I like the cheese. I had not had it before, but it melted nicely and was very good. "- scturner97
36 people want to try | 50 have favorited
|8 mediumflour tortillas|
|1 tablespoonextra-virgin olive oil; (EVOO)|
|2 ground; all-white meat chicken breast|
|1 largecarrot; peeled and finely chopped|
|1 largeOnion; chopped|
|3 stalksribs celery; finely chopped|
|5 large clovesgarlic; chopped|
|Salt; and freshly ground black pepper|
|1 cupchicken stock; (eyeball it)|
|1/4 hot sauce; (up to 1/2 cup) depending on how hot you like it|
|1 15-oz canblack beans; drained and rinsed, 15-ounce can|
|1/4 cupCilantro leaves; (about handful) chopped|
|3/4 poundManchego cheese; divided, grated or crumbled blue cheese|
|2 avocados; cut into bite-size pieces|
|2 vine-ripe tomatoes; seeded and chopped|
Buffalo Chicken Burritos Preparation
Preheat oven to 250F.
Wrap the flour tortillas in a damp kitchen towel and place in the low oven until they warm through and become pliable.
Place a large skillet over medium-high heat; add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Cook until brown, about 5-6 minutes, using the back of a wooden spoon to break the meat up into small pieces.
Add the carrot, onion, celery, garlic and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.
Add the chicken stock, scraping up any brown bits on the bottom of the pot. Add the hot sauce, black beans and the cilantro. Stir to combine and cook until the beans are heated through, a minute or two.
Remove the warm tortillas from the oven, place a few heaping spoonfuls of the buffalo chicken/black bean mixture on the bottom of a tortilla, but don't overfill it.
Top with some cheese, avocado and tomato. Roll the short end of the tortilla over the filling, fold in the other two sides and then continue to roll it up until you have a tight burrito package. Once you have finish rolling all the burritos, turn the oven up to broil. Place burritos in a shallow backing dish and sprinkle with remaining cheese, place under the broiler for 2-3 minutes to melt the cheese.
Not bad. Would like more cheese sauce over the top. Maybe the blue cheese sauce from my blue cheese porkchop recipe? Either that or add more cheese crumbles on top. Extra guacamole or avacado and tomato on top are also excellent!
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Buffalo Chicken Burritos Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven