Mexican food and a heat wave… 2nd June recipe test with Anna!

Kansas is hot. Like, triple digits hot. One thing that I love about my state is that we get all of the seasons, but we don’t necessarily always have 105 degree days in the summer. It’s enough to drive one a little batty and definitely keep you inside!

Maybe it was the temperatures, but Anna and I were feeling some Mexican food. We tried out a recipe for Chicken burritos, and it was pretty good! ūüôā

The Cast of Characters:

Salsa assembly:

      

      

Anna googled how to cut a mango- pretty clever!:

Tasty!!:

      

Dinner is served! Yum! Next time I wouldn’t add as much lime juice or cilantro. And would use fresh or jarred cilantro instead of paste. ūüôā

Anna on left and me on right:

               

We had a great time making the meal and watching the US Olympic swimming trials. We even had a severe thunderstorm threat, but ended up with only a couple of drops. Very fun day!! ūüôā

Recipe:

Chicken Burritos
  • 1/2¬†cup¬†finely chopped plum tomato
  • 1/2¬†cup¬†finely chopped, peeled mango
  • 1/4¬†cup¬†finely chopped red onion
  • 4¬†tablespoons¬†lime juice
  • 3¬†tablespoons¬†snipped cilantro
  • 2 – 3¬†teaspoons¬†finely chopped, seeded jalapeno pepper
  • 12¬†ounces¬†skinless, boneless chicken breast halves
  • 1/2¬†cup¬†water
  • 1/4¬†teaspoon¬†salt
  • 1/8 – 1/4¬†teaspoon¬†ground red pepper
  • 8¬†6¬†inches¬†corn tortillas
  • 1 1/2¬†cups¬†shredded romaine or leaf lettuce
  • 1/4¬†cup¬†light dairy sour cream

1.For salsa, in a medium bowl combine the tomato, mango, red onion, 2 tablespoons of the lime juice, the cilantro, and jalapeno pepper. Cover and chill for 30 minutes.

2.In a large heavy skillet place the chicken and the water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is tender and no longer pink. Drain well; let cool until easy to handle. Using two forks, shred the chicken. Toss shredded chicken with the remaining lime juice, the salt, and ground red pepper.

3.Meanwhile, wrap the tortillas in foil. Bake in a 350 degree F oven for 10 minutes or until warm.

4.To serve, spoon shredded chicken down centers of warm tortillas. Top each with salsa, romaine or leaf lettuce, and sour cream. Roll up. Makes 8 burritos.

Find the source of the recipe here: http://www.bhg.com/recipe/poultry/chicken-burritos/

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One response to “Mexican food and a heat wave… 2nd June recipe test with Anna!

  1. Pingback: 2012 Manifesto End of Year Wrap up! | thegreentreeischirping

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