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Category: Recipes
Prep Time: Cook Time: Total Time:
Burritos with Chicken-Mushrooms and Goat Cheese Pesto
1 tablespoon olive oil
3/4 pound boneless and skinless chicken breast meat, cut into 2 inch dice
1 teaspoon dried cumin
salt and pepper to taste
1/2 pound sliced fresh mushrooms
1 1/2 cups sun-dried tomato goat cheese pesto,recipe follows
4 12 inch flour tortillas
4 heaping tablespoons sour cream, optional
4 heaping tablespoons pickled pico de gallo, recipes follows
Heat oil in saute pan and add chicken. Add cumin, salt and pepper and toss well. Add mushrooms. Saute over medium heat, stirring often, until chicken is cooked through, about 6 minutes. Spoon off any excess liquid. Remove from heat. Blend in pesto and stir until well combined.
Lay tortillas out on a flat surface and divide the chicken mixture,
allowing 1/4 for each tortilla. Line the chicken filling down the
center of each tortilla and fold the top and bottom edges in toward the center. Roll the two outer edges toward the center, enclosing the mixture. The finished burrito will be about 9 by 3 inches.
Lay each burrito, seam side down, on a baking pan and heat in a
225 degree oven for 5 or 10 minutes before serving. Garnish each burrito with sour cream and pico de gallo. Serve hot.
Serves 4.
Sun-Dried Tomato-Goat Cheese Pesto:
15 sun-dried tomato halves
5 teaspoons roasted garlic, about 10 medium cloves, brushed with oil, wrapped in foil and baked until soft
1 jalapeno pepper, stemmed and seeded
1/2 cup, packed fresh spinach leaves, stemmed
1/2 cup soft goat cheese
2/3 cup olive oil
salt and pepper to taste
Place sun-dried tomatoes in a bowl with boiling water and let them sit
15 minutes to rehydrate. Drain well.
Place all ingredients except oil in a food processor and puree. With
motor running, pour oil in a steady steam until well blended. Serve at once or store in refrigerator, but bring back to room temperature before using.
Pickled Pico De Gallo:
5 pickled jalapeno peppers, stemmed, seeded and minced
1 cup diced tomato
1 cup chopped red onion
1/2 cup coarsely chopped cilantro
1 tablespoon fresh lemon juice
salt to taste
In a bowl, combine all ingredients.
Serve at once or cover and store in refrigerator for as long as two days.
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Burritos with Chicken-Mushrooms and Goat Cheese Pesto
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Category: Recipes
Prep Time: Cook Time: Total Time:
Burritos with Chicken-Mushrooms and Goat Cheese Pesto
1 tablespoon olive oil
3/4 pound boneless and skinless chicken breast meat, cut into 2 inch dice
1 teaspoon dried cumin
salt and pepper to taste
1/2 pound sliced fresh mushrooms
1 1/2 cups sun-dried tomato goat cheese pesto,recipe follows
4 12 inch flour tortillas
4 heaping tablespoons sour cream, optional
4 heaping tablespoons pickled pico de gallo, recipes follows
Heat oil in saute pan and add chicken. Add cumin, salt and pepper and toss well. Add mushrooms. Saute over medium heat, stirring often, until chicken is cooked through, about 6 minutes. Spoon off any excess liquid. Remove from heat. Blend in pesto and stir until well combined.
Lay tortillas out on a flat surface and divide the chicken mixture,
allowing 1/4 for each tortilla. Line the chicken filling down the
center of each tortilla and fold the top and bottom edges in toward the center. Roll the two outer edges toward the center, enclosing the mixture. The finished burrito will be about 9 by 3 inches.
Lay each burrito, seam side down, on a baking pan and heat in a
225 degree oven for 5 or 10 minutes before serving. Garnish each burrito with sour cream and pico de gallo. Serve hot.
Serves 4.
Sun-Dried Tomato-Goat Cheese Pesto:
15 sun-dried tomato halves
5 teaspoons roasted garlic, about 10 medium cloves, brushed with oil, wrapped in foil and baked until soft
1 jalapeno pepper, stemmed and seeded
1/2 cup, packed fresh spinach leaves, stemmed
1/2 cup soft goat cheese
2/3 cup olive oil
salt and pepper to taste
Place sun-dried tomatoes in a bowl with boiling water and let them sit
15 minutes to rehydrate. Drain well.
Place all ingredients except oil in a food processor and puree. With
motor running, pour oil in a steady steam until well blended. Serve at once or store in refrigerator, but bring back to room temperature before using.
Pickled Pico De Gallo:
5 pickled jalapeno peppers, stemmed, seeded and minced
1 cup diced tomato
1 cup chopped red onion
1/2 cup coarsely chopped cilantro
1 tablespoon fresh lemon juice
salt to taste
In a bowl, combine all ingredients.
Serve at once or cover and store in refrigerator for as long as two days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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