CHICKEN AND/OR STEAK BURRITOS

CHICKEN AND/OR STEAK BURRITOS


The Meat:

1 ½ pounds steak or chicken

¼ cup olive oil

1 lime juiced, about 2 tablespoons

2 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

2 teaspoons cumin


The Rice and Beans:

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 cups cooked white rice

1, 15 ounce can black beans, drained and rinsed

1 teaspoon cumin

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

½ teaspoon salt

2 tablespoons fresh lime juice

1/3 cup cilantro leaves, rough chopped


The Salsa:

1 pint grape tomatoes, cut in half (or 1 cup chopped tomatoes, seeds removed)

1 small onion, chopped

2 cloves garlic, minced

1 jalapeno, chopped (seeds included unless you like less spice, then seeds removed)

½ cup fresh cilantro leaves, chopped

1 lime, juiced (about 2 tablespoons juice)

¼ cup olive oil

1 tablespoon brown sugar, packed

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon cumin


The tortillas and Cheese:

5-6, 10” (burrito size) flour tortillas

4 cups shredded cheddar or cheddar jack cheese


Sides:

Guacamole (recipe below)

Sour Cream


To make prepare your chicken or steak, cut the meat into thin strips across the grain.  This is the same for beef or chicken (you can also use chicken tenders instead of slicing boneless breasts).  Combine the olive oil, lime juice, Cajun seasoning, and cumin in a large ziplock bag.  Add the meat to the bag and massage to fully coat.  Refrigerate and let marinade for at least 3 hours or overnight.  If you are using both chicken and steak, marinade in separate bags.  Bring the meat to room temperature for 30 minutes before cooking.


Prepare your rice and beans while your meat marinades.  Heat the olive oil in a large deep skillet over medium high heat and cook the onions and garlic until soft and fragrant, about 3 minutes.  Add the rice, beans, cumin, Cajun spice, salt, lime juice, and cilantro to the pan and stir to coat.  Cook for 3 more minutes, stirring frequently.  Set aside or refrigerate (if making a day in advance) until you are ready to assemble your burritos


Prepare your salsa the same day you plan to make the burritos.  Mix all of the ingredients together in a large bowl and toss to combine.  Let sit for 30 minutes – 1 hour to let flavors marry.


Lightly oil your grill and heat to 400 degrees (or grill pan to very hot over medium high heat).  Add the chicken or steak to the grill and cook for about 2-3 minutes per side until just cooked through (for chicken) or medium rare (for steak).


Preheat your oven to 375 degrees and prepare a 9” x 13” baking sheet with non-stick spray.


Place one tortilla on your work surface and place several slices of chicken or steak down the center.  Top with about 1/3 cup of the rice and beans and several tablespoons of the salsa.  Top with about 1/3 cup of the shredded cheese.  Fold the bottom half of the tortilla over the filling and then fold the left and right sides into the center.  Roll the burrito forward to tightly close the tortilla around the filling ‘burrito style’.  Place seam-side-down in the baking dish. Repeat making a total of 5 or 6 burritos.


Bake for 20 minutes and then top the burritos with about 1 ½ cups more of the shredded cheese bake for 10 more minutes.  Garnish with cilantro and serve with guacamole and sour cream on the side.


GUACAMOLE:

3 large ripe avocados, peeled and pitted

¼ cup red onion, finely chopped plus 1 Tbs. for garnish

2 garlic cloves, minced

½ teaspoon salt

¼ teaspoon black pepper

1 lime, juiced (about 2 tablespoons juice)

To make the guacamole, place all of the ingredients together in a small bowl and mash the avocados with a fork until almost smooth, but with some small lumps or desired texture.

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Casseroles

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Chicken