Sunday, June 26, 2011


I'm still a bit bummed about having to kill off the weekly video linkup, but I have another idea that I want to run by you all - what about a recipe swap linkup?

I've shared several recipes here before, and when I can I like to include photographs.  Here's the "grilled burrito" recipe I made for my family last night:

2 boneless, skinless chicken breasts
1 can cooked pinto beans
1 1/2 cups grated cheese
1/2 cup sour cream
8 small flour tortillas
2 Tbsp taco seasoning mix
1 cup water
chopped onion
BUTTER (not margarine)

1. chop and cook chicken breasts in a covered nonstick pan, using a few tablespoons of water if needed.  Add onions and taco seasoning, with remaining water, cover and simmer on low heat.

2. while chicken seasons, assemble the other ingredients & open the can of beans.  I like to arrange the ingredients in bowls in the order they will go into each burrito - sour cream, then beans, then cheese.  In this case, the chicken will go in between the sour cream and the beans.

3. uncover chicken and stir, cooking until the water is mostly gone.

4. heat tortillas on low heat on a griddle/skillet (this allows them to roll easier)

5. spread a spoonful of sour cream onto a warmed tortilla, then add chicken, beans, and cheese. Fold top and bottom ends of tortilla in first, then roll the sides, keeping it tight enough to hold itself together through the final grilling step.  Repeat this process for each of the remaining burritos, and stack them all on a large plate.

6. spread butter along the tops of the burritos.  You can use a little, or a lot - play with it to get the effect you want.

7. pre-heat your griddle or skillet to HIGH (the same one you used to warm the tortillas should be fine) and place the burritos on it, butter side down.  If you don't hear an immediate 'sizzle' when the first burrito makes contact, then your pan is not hot enough. 

8. Butter the second side of the burritos (now facing up) and then flip them all.  The cooking time for each side should not exceed one minute, so the burritos will be a crispy GOLDEN brown.

9. Once the second side is against the pan, you can turn off the burner and let the burritos cook with the heat left in the pan.  If you've used A LOT of butter, like I did last night, then you may want to place a paper towel on the serving platter before moving the burritos.

10. Serve with chips and salsa, or a side of spanish rice.

**variations: try using ground turkey or ground beef for the meat; try different types of beans - refried, or black beans, etc.

I am not including an official linkup on this post, but if you have a recipe post (even if it's an old post somewhere in your archives) that you'd like to share, please paste the URL into a comment below.  

If I do a weekly recipe linkup, will you participate?  If so, which day of the week are you MOST LIKELY to participate?

THANKS EVERYONE, for reading, commenting, and especially those of you who share your links! 


Post a Comment!

Thanks for dropping in!

Template c/o Designs Etc.