Tasteful Tuesday

~ Spicy Chicken Burrito ~

If I could snap my fingers and have anything appear before my eyes this very minute, I would snap my fingers and wish this spicy hunk of Mexican goodness. I stumbled on it today, via www.ZoomYummy.com.

It looked so delicious, it's definitely going on my to-do list of recipes for the very near future. I am a lover of all manner of Mexican foods such as this and even now my mouth waters at the colors, the smells and tastes I imagine eminate from this dish.

Anyways, if you should happen to be looking for delicious, simply recipe for supper tonight, I'll go ahead and post the recipe for you. I'd love to hear your feedback when you're through!

~ Spicy Chicken Burritos ~

8 Tortillas                                       1 Jalepeno

1 Large Red Onion                    2 Medium Tomatoes

1 C. Canned Corn                        1/2 C. Canned Black Beans

4 Tsp. Lime Juice                    3 Tbs. Chop Parsley/Cilantro

Pinch of Salt.                                1 TBS. Vegetable Oil 

3 Skinless Chicken Breasts                  1/4 Tsp. Ground Red Pepper

 

1 1/2 C. Shredded Lettuce                             1/2 C. Sour Cream

1 C. Shredded Cheese of Choice                                                       

                                                Chop the Jalepeno finely.   Dice the Onion.

 

 

                                                              Now dice the tomatoes.

                                                   Grab the canned corn and beans.

 

                                         Juice your lime. You can squeeze it by hand as well.

                       We’ll need 2 tsp for the vegetable filling and another 2 tsp for the chicken.

                       Mix all your ingredients in a bowl, add chopped Parsley or Cilantro.
                           Add 1/3 tsp Salt (leaving the other 1/3 tsp for the chicken).

                            In a large skillet, heat the vegetable oil over medium-high heat.

 

                        Cut the chicken breasts into 1-inch cubes and place them into the pan.

 

                           Fry, stirring constantly, for about 3 minutes. Add remaining salt.

                          Then add 2 tsp lime juice and 1/4 tsp red pepper powder and cook for
                      another 1 minute, stirring constantly. Remove from heat.


                      Heat Tortillas in a skillet so they are a little toasty and warm. Fill with your
                     Chicken Burrito mixture and top with Lettuce, Cheese and Sour Cream!