Monday, April 11, 2011

Whole Grain Faux-Polte Burittos

Let me start by saying, I am no. good. at following recipes! I have ruined many a frosting and scone with my failure to realize missing ingredients or mix time. I think(/know) that once I even tried to substitute 3 cups of whole wheat flour for 4 cups of all-purpose flour. If you've ever know what that spells: rock solid, better-as-baseballs muffins and wasted ingredients.

However, fortunately, one of my favorite activities is to create meals from whatever is already in our kitchen, and I am at least much better at it. The flavors are new, the challenge is creative, and the end result is something to share and critique with friends or Hubs. When I make a meal, anything that gets more than three unprompted "Lis this is really good" comments from Husband during the meal is made a repeat dinner option. Anything that makes him laugh with glee (this has happened only once...with some berry pie), is added to our special occasion list.

Tonight I made what we are now calling "Whole Grain Faux-Polte Burritos". Faux-Polte is short for Faux-Chipolte. (Our one and only preferred fast food restaurant is Chipolte.) With their ingredients and tortilla wrapping style in mind, I set out to use healthy, whole grain ingredients to make a tasty burrito, yums.

Ingredients :
4 12" Whole Grain Tortillas
1/2 c. Quinoa, unprepared
1 Large Chicken Breast
3 Heaping Spoonfuls of Your Favorite Salsa
1/2 Can of Black Beans, washed and drained
2-3 Chipoline onions
1 Ripe and Beautiful Tomato (you can leave this out if they are out of season)
3-4 Tbs. Lime Juice
Shredded Cheddar Cheese to taste
2-3 Tbs. Olive Oil
1 tsp. Ground Basil leaves
3 tsp. Chili Powder
3 tsp. Col.'s Chipolte Spice Blend (mixture of salt, paprika, sugar, chipolte, garlic, onion, cumin, and coriander...I'm sure any chipolte blend works just as well! Or just throw some of those ingredients together)
Cooking Instructions:

  1. Prepare Quinoa on the stove top as instructed on the package, however, add about 2 Tbs. of lime juice to the water before turning on the heat. Set aside when finished.
  2. Mix Col's Chipolte Spice Blend and Chili Powder together in small bowl.
  3. Cut chicken breast into 1/2"-3/4" pieces and toss in spice mixture.
  4. Heat olive oil, pinch of salt, and a pinch of pepper in skillet on medium heat. When hot, add spiced chicken and cook until no longer pink anywhere inside, tossing and stirring consistently. Set aside when finished. Note : Don't clean the skillet! After assembly, the burritos can be crisped right in the same pan and pick up some of the same spice!
  5. Clean and dice chipoline onions and tomato; combine in medium bowl with the Basil.
  6. Add 1 Tbs. lime juice, salsa, and black beans to the onion mixture. Stir.
  7. Now for the fun assembly part! Lay 1/4 Quinoa into a a line on a flat tortilla. Add 1/4 of the spiced chicken, 1/4 of the onion mixture, and as much cheddar cheese as you like. Fold the ingredients into the tortilla, and secure it shut with toothpicks. Repeat to make four secure pouches.
  8. In the same skillet used to cook the chicken, place the pouches into the skillet, still on Medium heat. Let the side brown, then flip and repeat. Add a teeny bit of butter to the skillet at any time if the oil is running too low to brown the tortillas.
  9. Take off the heat, remove the toothpicks, and serve while warm!
Please do note, that all of my measurements are estimations of what I did, and you should totally just go with what feels and tastes best to you!

This is one of my favorite things I've made. I accompanied the heart-healthy burritos with a dry Riesling, and Hubs accompanied it with his normal big glass of water. In terms of our own personal ranking system, this meal got five "Lis, this is really good"s.

I'll leave you with this in-process shot of my counter top! Ah!


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