GREEN CHILE PORK BURRITOS WITH GREEN, GREEN, GREEN...
Steps:
- For the green chile pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, about 40 minutes. Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth. Season with salt and pepper.
- Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done. Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat.
- Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours.
- Allow the pork to cool slightly, then shred with two forks. Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes. Taste, and add honey if desired.
- For the green rice: Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Stir in the rice. Add 2 cups of water, season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook until tender, about 18 minutes. Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes.
- For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl. Use a fork to mash to a chunky mix. Season with salt and pepper.
- For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour. Drain and discard the onion and garlic.
- Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add the oil to create an emulsified vinaigrette.
- Combine the beans and green onion vinaigrette in bowl.
- To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green chile pork and top with guacamole. Garnish with Cotija cheese, queso fresco, hot sauce and cilantro. Fold the edges of each tortilla into the center and roll them up tightly.
CHILI PIE BURRITOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
- For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
- Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.
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 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.
CHILE COLORADO BURRITOS
When I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwest-except in my kitchen! -Kelly McCulley, Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender., Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.
Nutrition Facts : Calories 414 calories, Fat 19g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 889mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.
CHILI CHEESE BURRITOS
I like to make a big pot of chili up and freeze it in meal-sized portions for later. We don't always like to eat chili plain, so I doctored up some chili and made burritos for a quick dinner. It's easy and doesn't require all the fresh ingredients that tacos would. If your chili is pretty soupy, you might have to cook it down a little longer than called for in the recipe. You can heat your tortillas in the oven if you wrap them in tinfoil, but the microwave is just so much easier, in my opinion.
Provided by Mommy2two
Categories Beans
Time 30m
Yield 10 burritos, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot.
- Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency.
- Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla.
- Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito.
- Serve with chips and salsa or green salad.
CHILI BURRITOS
Kids love these - minus the onion. Great weekday meal when you're pushed for time and you're not watching calories! Leftover chili is best but canned will do.
Provided by Denise
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet.
- Add the burritos and fry on each side until golden brown and crispy.
- Drain on a paper towel.
- While burritos are frying, heat the chili on stove or microwave.
- To serve:.
- Plate the burrito, top with a ladle of chili, add a handful of lettuce, cheese, tomatoes, and onion.
- Sprinkle a few jalapenos on top.
- Finish with a couple tablespoons of salsa and a dollop of sour cream.
TACO BELL CHILITO (CHILI CHEESE BURRITO) RECIPE!!!
For those of you who live in a place where Taco Bell does not sell their classic Chilito (and judging from Net, this includes alot of places), you can simply make them at home! This recipe is something I developed through trial and error. It is VERY close to the taste of the original. It also has that perfect "chilito" texture. Enjoy!! Important Note: The hot sauce called for in the recipe is Taco Bell's Hot or Mild Sauce (DO NOT USE the Fire sauce) You can make your own Taco Bell Hot Sauce: http://www.recipezaar.com/Taco-Bell-Hot-Sauce-45527
Provided by 856969
Categories Lunch/Snacks
Time 15m
Yield 3-5 serving(s)
Number Of Ingredients 6
Steps:
- Brown the hamburger and crumble into very small pieces; drain, but reserve some of the fat.
- Place hamburger back onto heat and add flour and mix until it is thick.
- Add the beans and heat through.
- Add the hot or mild sauce 1 packet at a time until you achieve that 'chilito' taste (usually 8 packets will do).
- Add the cheese, enough to make a big gooey mess, under medium heat.
- Taste, and you might need to add a little more sauce.
- Now here is the trick for that 'chilito' texture:.
- Take a tortilla and run warm water all over it to soften. The pop it in the microwave for 20 seconds to "steam" it.
- Fill tortilla with hot chilito filling, fold, and eat it. There will be a smile on your face.
- :.
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
CHILI-CHEESE BURRITOS
If you have made the Chicken Chili ahead (recipe#17543), this makes for a quick meal. You may also use canned chili if you want
Provided by TishT
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 F degrees.
- Grease 15 X 10 X 1 in.
- jelly roll pan.
- Wrap tortillas in damp paper towels: microwave until warm and flexible about 1 minute, or wrap tortillas in foil, heat in 350 oven for 10 minutes Spread 1 tortilla on work surface; keep remaining tortillas warm.
- Top tortilla with 3/4 cup chicken chili.
- Sprinkle with 1/2 cup cheddar cheese, Wrap up tortilla envelope fashion, to enclose filling.
- Transfer burrito, seam side down to prepared jelly roll pan.
- Repeat with the remaining tortillas, chili and cheddar cheese Bake in 350F degree oven until tortillas are crispy, filling is heated through and cheese is melted, about 30 minutes.
- Let burritos cool slightly.
- Serve with sour cream and salsa on the side.
GREEN CHILE BURRITOS
Make and share this Green Chile Burritos recipe from Food.com.
Provided by keen5
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Simmer pork in broth until tender and thoroughly cooked.
- Add chiles and canned tomatoes.
- Simmer 15 to 20 minutes longer.
- Spread each tortilla with refried beans.
- Using a slotted spoon, put some pork mixture on each tortilla, reserving liquid to serve as sauce.
- Roll each tortilla and place in a shallow baking dish.
- Bake uncovered at 350 degrees for 15 minutes or until hot.
- Thicken sauce with a little flour and spoon over burritos.
- Serve topped with grated cheese, shredded lettuce and chopped tomato.
Nutrition Facts : Calories 864.9, Fat 31.3, SaturatedFat 13.5, Cholesterol 128.8, Sodium 2861.9, Carbohydrate 81.8, Fiber 13.7, Sugar 9.7, Protein 63.1
More about "chili burritos recipes"
CHILI CHEESE BURRITO - CULINARY HILL
From culinaryhill.com
Ratings 7Category Main CourseCuisine AmericanTotal Time 30 mins
- Lay a tortilla on a flat surface. Arrange about 1/2 cup chili in the middle of the tortilla. Top with 1/2 cup rice and 1/4 cup cheese. Sprinkle with cilantro if desired.
- Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate. Repeat with remaining tortillas and filling ingredients.
- Preheat a nonstick skillet over medium-high heat. Coat lightly with nonstick spray if desired. Heat the filled burritos on one side until golden brown, 3 to 5 minutes. Carefully flip and continue heating on the second side.
QUICK AND EASY HOMEMADE CHILE VERDE BURRITOS
From foodiecrush.com
CHILE COLORADO BURRITOS - A FAMILY FEAST®
From afamilyfeast.com
CHILI CHEESE BURRITO RECIPE - A MOM'S TAKE
From amomstake.com
CHILI BURRITO RECIPE, EASY CHEESY | COOKING ON THE RANCH
From highlandsranchfoodie.com
WHITE CHILI BURRITOS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHEESY LEFTOVER CHILI BURRITOS - MIGHTY MRS
From mightymrs.com
EASY CHILI CHEESE BURRITOS - GOOD CHEAP EATS
From goodcheapeats.com
5/5 (1)Total Time 20 minsCategory Main Course, SnackPublished 2021-07-06
GRILLED CHILI BURRITOS {WITH EASY QUESO} - OUT GRILLING
From outgrilling.com
TIO MARIO'S FAMOUS CHILI CON CARNE COLORADO-STYLE BURRITOS
From chefaaronsanchez.com
CHILI CHEESE BURRITO - TACO BELL - CANADA
From tacobell.ca
CHILI BURRITOS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CROCKPOT RED CHILI BURRITO - MADE IT. ATE IT. LOVED IT.
From madeitateitlovedit.com
CHILI CHEESE BURRITO - TEXAS-STYLE - GOOD. FOOD. STORIES.
From goodfoodstories.com
17 RED CHILI BEEF BURRITO RECIPES - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE CHILE COLORADO BURRITOS WITH AARON SANCHEZ
From youtube.com
RED CHILE CHICKEN BURRITOS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CROCKPOT CHILE COLORADO BURRITOS – FIT MAMA REAL FOOD
From fitmamarealfood.com
CHILI CHEESE BURRITO | ORDER ONLINE TODAY! | TACO BELL®
From tacobell.com
GREEN CHILE BURRITOS | BEAN AND CHEESE BURRITO RECIPE
From goodcheapeats.com
CHILI CHEESE BURRITO - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
THE BEST CHILE RELLENO BURRITO | CHEESY, FLAVORFUL, AND AMAZING!
From atablefullofjoy.com
SMOTHERED CHILE COLORADO BURRITOS - CREME DE LA CRUMB
From lecremedelacrumb.com
SMOTHERED GREEN CHILI BURRITOS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GREEN CHILE BREAKFAST BURRITOS | A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
RESTAURANT MENU - ORDER ONLINE FOR LUNCH & DINNER | CHILI'S
From chilis.com
BEEF GREEN CHILI BURRITOS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE TRUTH ABOUT TACO BELL'S CHILI CHEESE BURRITO
From mashed.com
EASY CHILI CHEESE BURRITOS WITH LEFTOVER CHILI - THE BEAN BITES
From thebeanbites.com
GREEN CHILI CHICKEN BURRITOS - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
16 LEFTOVER CHILI RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
13 TYPES OF BURRITOS ACROSS AMERICA AND MEXICO
From tasteofhome.com
CHICKEN CHILI BURRITOS | CANADIAN LIVING
From canadianliving.com
MENU - GREEN CHILE HOUSE
From greenchilehouse.com
TURKEY CHILI BURRITOS - HOT ROD'S RECIPES
From hotrodsrecipes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beans #mexican #easy #kid-friendly #stove-top #dietary #inexpensive #equipment
You'll also love