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Chicken Burritos with Black Bean Salsa and Pepper Jack

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 4
Pepper Jack cheese looks innocent enough but adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead.
1 2/3 cups drained and rinsed black beans (from one 15 ounce can)
2 scallions including green tops, chopped
1 tablespoon lemon or lime juice
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/3 pounds boneless, skinless chicken breasts (about 4)
1/4 teaspoon chili powder
1/4 teaspoon fresh-ground black pepper
1/2 pound pepper jack cheese, grated
4 large (9-inch) flour tortillas
Chicken Burritos with Black Bean Salsa and Pepper Jack Recipe at
Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.

Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.

Heat the oven to 350 degrees F. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.

You can assemble the burritos ahead of time and bake them just before serving. If they've been in the refrigerator, add about five minutes to the baking time.

Embellish your burritos with sour cream or salsa, if you like. Sliced tomatoes or rice would make good side dishes.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 635
Fat. Total: 24g
Fiber: 8g
Carbohydrates, Total: 42g
Sodium: 1322mg
% Cal. from Fat: 34%
Cholesterol: 148mg
Protein: 59g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Jan, KS Reviewed: 05/19/2008
I made this recipe ahead of time before a golf game. I grilled the seasoned chicken using a George Foreman grill in the kitchen, then assembled everything and and wrapped in foil and refrigerated as directed. (I added some medium-hot chopped green chilies to the salsa.) After golf, I just popped them in the oven for 25 min -- so easy! And so delicious! I will definitely make this again -- many times.
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