GREEN CHILE CALABASITAS BURRITOS
This is a mostly vegetarian burrito that I came up with using mild green chiles. I love the textures and flavors and it's light with the filling's main ingredients being zucchini and black beans. It is easy to put together and you can make it totally vegetarian or even vegan by substituting the cheese for your favorite veggie cheese and using meatless green chile sauce. Hope you enjoy!!
Provided by ChefLee
Categories Lunch/Snacks
Time 23m
Yield 8 burritos, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil on medium heat in a medium skillet and then add the garlic, onions, and zucchini. Stir well and saute for 10 minutes, stirring often, until vegetables are soft. Stir in the salt and pepper then remove zucchini to a bowl.
- In the same skillet; pour in the green chile sauce, green chiles, and black beans. Stir well to blend then heat through (about 5-7 minutes) until it starts to bubble a little.
- Remove from heat and serve in warmed flour tortillas with the zucchini then sprinkle with cheese and wrap up burrito-style.
- Garnish with your favorite toppings like tomato, avocado, and cilantro.
Nutrition Facts : Calories 323.8, Fat 15.5, SaturatedFat 7.1, Cholesterol 29.8, Sodium 424.7, Carbohydrate 33.1, Fiber 6.5, Sugar 4.7, Protein 14.6
GREEN CHILE CHICKEN BURRITO
Provided by Guy Fieri
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
- To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
- For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
- In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
- Make the burritos: Preheat the oven to 400 degrees F.
- Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
- In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
- Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.
GREEN CHILE BEEF BURRITOS
Recipes that are leaner in fat and calories-like this one for beef burritos-helped me lose 30 pounds! The meat is so tender and delicious. -Shirley Davidson, Thornton, Colorado
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.
Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 376mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
GREEN CHILI BURRITOS
My husband introduced me to this recipe when we were engaged. It's become our family's favorite dish for birthday meals, informal get-togethers and everyday dinners.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 464 calories, Fat 14g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 1241mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 8g fiber), Protein 29g protein.
NEW MEXICO GREEN CHILE BREAKFAST BURRITOS
Hatch green chile from New Mexico may be the most addictive substance on Earth. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe. Dozens of local Santa Fe eateries, stands, gas stations and taco trucks make their own variation. This may be on the Heart Association hit list, but you will die with a smile on your face.
Provided by The Jazz Chef
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
- Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
- Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
- Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
- Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
- Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
- Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.
Nutrition Facts : Calories 872.9 calories, Carbohydrate 66.4 g, Cholesterol 491.6 mg, Fat 49.7 g, Fiber 5.8 g, Protein 40.2 g, SaturatedFat 17.4 g, Sodium 1291.1 mg, Sugar 5.1 g
GREEN CHILE BURRITOS A LA CROCK-POT
Found this recipe in a newspaper a long time ago. Easy and tasty. Freezes very well. I once ate on these for a couple of months!
Provided by jennyonthespot
Categories Roast Beef
Time 10h30m
Yield 8 burritos, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
- Reserve broth. Shred meat into 3 quart saucepan.
- Add broth, onion, tomatoes, chiles, and salsa.
- Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
- Bring to boil and heat through, until onion is translucent.
- Put mixture in center of warmed tortilla and fold.
Nutrition Facts : Calories 1075.1, Fat 27.3, SaturatedFat 8.1, Cholesterol 149.8, Sodium 2790, Carbohydrate 136.9, Fiber 9.7, Sugar 10.9, Protein 70.3
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