ROASTED TOMATO SAUCE:
28 ounces canned diced tomatoes
1/2 cup water
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon chopped garlic
salt and pepper
BURRITOS:
1 tablespoon olive oil
1 small onion, cut into 1/2-inch strips
1 pound small red potatoes (about 12), cut into 1/2-inch slices
1 small red bell pepper, roasted and cut into 1/2-inch strips (*see directions)
1 small green bell pepper, roasted and cut into 1/2-inch strips (*see directions)
1/2 teaspoon chili powder
salt and pepper
8 ounces grilled chicken breast, cut into strips
6 tortillas (10-inch), warmed
3/4 cup shredded jack cheese
chopped cilantro for garnish (optional)
Servings: 6
1. To make Roasted Tomato Sauce: In strainer over medium saucepan, drain tomatoes, reserving liquid in saucepan. Spread tomatoes on jelly roll pan; broil about 4 inches from preheated broiler for 10 minutes or until tomatoes are slightly charred and dry looking. Add tomatoes and remaining ingredients to liquid in saucepan; cover and simmer for 10 minutes. Cool slightly; with hand blender or in food processor, purée until still slightly chunky. Season with salt and pepper.
2. To make burritos: In large skillet, heat oil. Add onion and cook for 2 minutes or until slightly soft. Add potatoes, bell peppers and chili powder; cover and cook over medium heat for about 15 minutes or until potatoes are tender. Season with salt and pepper. Add chicken and 1 cup of the Roasted Tomato Sauce; bring to a simmer over low heat. Place 1 cup potato and chicken mixture in the middle of 1 tortilla; fold up from bottom, then fold in from sides and down from top to enclose filling completely. Repeat with remaining mixture and tortillas to make 6 burritos. Garnish each burrito with 2 tablespoons Roasted Tomato Sauce, 2 tablespoons cheese and cilantro.
3. * To roast peppers, place whole pepper over open flame or 4 inches from pre-heated broiler, turning occasionally until skin is evenly charred; place in bowl and cover tightly with plastic wrap. When cool, remove blackened skin, stems and seeds and cut into strips.
Preparation Time: 15 minutes
Start to finish: 50 minutes
Notes: Tips:
- Substitute 2 cups bottled marinara sauce for Roasted Tomato Sauce.
- Substitute 1 package (6 ounces) pre-cooked chicken breast strips for grilled chicken breast.
28 ounces canned diced tomatoes
1/2 cup water
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon chopped garlic
salt and pepper
BURRITOS:
1 tablespoon olive oil
1 small onion, cut into 1/2-inch strips
1 pound small red potatoes (about 12), cut into 1/2-inch slices
1 small red bell pepper, roasted and cut into 1/2-inch strips (*see directions)
1 small green bell pepper, roasted and cut into 1/2-inch strips (*see directions)
1/2 teaspoon chili powder
salt and pepper
8 ounces grilled chicken breast, cut into strips
6 tortillas (10-inch), warmed
3/4 cup shredded jack cheese
chopped cilantro for garnish (optional)
Servings: 6
1. To make Roasted Tomato Sauce: In strainer over medium saucepan, drain tomatoes, reserving liquid in saucepan. Spread tomatoes on jelly roll pan; broil about 4 inches from preheated broiler for 10 minutes or until tomatoes are slightly charred and dry looking. Add tomatoes and remaining ingredients to liquid in saucepan; cover and simmer for 10 minutes. Cool slightly; with hand blender or in food processor, purée until still slightly chunky. Season with salt and pepper.
2. To make burritos: In large skillet, heat oil. Add onion and cook for 2 minutes or until slightly soft. Add potatoes, bell peppers and chili powder; cover and cook over medium heat for about 15 minutes or until potatoes are tender. Season with salt and pepper. Add chicken and 1 cup of the Roasted Tomato Sauce; bring to a simmer over low heat. Place 1 cup potato and chicken mixture in the middle of 1 tortilla; fold up from bottom, then fold in from sides and down from top to enclose filling completely. Repeat with remaining mixture and tortillas to make 6 burritos. Garnish each burrito with 2 tablespoons Roasted Tomato Sauce, 2 tablespoons cheese and cilantro.
3. * To roast peppers, place whole pepper over open flame or 4 inches from pre-heated broiler, turning occasionally until skin is evenly charred; place in bowl and cover tightly with plastic wrap. When cool, remove blackened skin, stems and seeds and cut into strips.
Preparation Time: 15 minutes
Start to finish: 50 minutes
Notes: Tips:
- Substitute 2 cups bottled marinara sauce for Roasted Tomato Sauce.
- Substitute 1 package (6 ounces) pre-cooked chicken breast strips for grilled chicken breast.
