CHIPOTLE MEATBALL BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
- Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
- Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.
CHIPOTLE BREAKFAST BURRITO #5FIX
Make and share this Chipotle Breakfast Burrito #5FIX recipe from Food.com.
Provided by strawberry_lemon
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook Simply Potatoes according to package directions.
- Meanwhile, in a small bowl, combine chipotle with mayo.
- Scramble the eggs: heat a non-stick pan over medium-low heat. Whisk eggs in a bowl. Add eggs to pan; allow to set for a minute, then slightly lift eggs with a spatula, allowing the liquid to run under the cooked portion. Repeat until eggs are completely cooked. Season with salt and pepepr and remove to a bowl.
- Spread chipotle mayo on each tortilla.
- Pile the eggs and potatoes on top of the mayo.
- Wrap up and enjoy!
Nutrition Facts : Calories 327.3, Fat 20.1, SaturatedFat 4.6, Cholesterol 317.6, Sodium 518, Carbohydrate 23, Fiber 0.9, Sugar 2.8, Protein 13.2
CHIPOTLE PEPPER BREAKFAST BURRITOS
Came up with this recipe as a way to use up some leftover canned Chipotle Peppers in Adobo sauce. Everyone in my family enjoyed them as well. Try and rate!
Provided by Josh Gillman
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat frying pan (preferably non-stick) on medium heat.
- Add small amount of butter (1/2 tsp) to heated skillet.
- Chop Whole Chipotle Peppers covered in Adobo sauce into small pieces (Optional:remove seeds if you don't want as much spiciness).
- Add chopped peppers to heated butter and allow to fry for several minutes.
- Slice olives and add to pan.
- Crack all eggs into bowl and use fork to scramble them thoroughly.
- Add scrambled raw eggs to pan.
- Cook all added ingredients turning every minute or so until eggs are partially done, then add all remaining ingredients.
- Allow everything to cook to desired taste and texture, then place in a warm tortilla and enjoy.
Nutrition Facts : Calories 304.9, Fat 14, SaturatedFat 4.1, Cholesterol 332.3, Sodium 708.2, Carbohydrate 26.9, Fiber 0.5, Sugar 0.4, Protein 17.1
CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY
Here's what you need: fire-roasted diced tomatoes, chipotle pepper in adobo sauce, ground cumin, garlic powder, kosher salt, Kroger® Hardwood Smoked Pulled Chicken, rice, lime, lime, fresh cilantro, flour tortillas, monterey jack cheese, pico de gallo, avocado, sour cream
Provided by Kroger
Categories Lunch
Time 30m
Yield 4 burritos
Number Of Ingredients 15
Steps:
- Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
- Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
- In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
- Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
- Enjoy!
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