Crispy Baked Chicken And Cheese Burrito Recipes

Steps:

• Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
• Preheat oven to 350 degrees F (180 degrees C).
• Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
• Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

Steps:

• Mix first 6 ingredients well & set aside. Mix flour & water until it is pasty but not dry. Put about 1/3 cup chichen mix into each tortilla roll tightly, Put paste on the bottom flap of tortilla and place flap side down for about 10 min so it will stay sealed. I like to cut them in half & fry at 350 until golden brown.
• These are good with salsa or sweet & sour sauce.

Steps:

• Heat oven to 400°F.
• Sprinkle chicken legs with chili powder, salt, and pepper and place in a roasting pan. Roast for 30 minutes, or until meat is cooked through and skin is crispy. Allow to cool and then shred the meat and thinly slice the skin. Place in a bowl.
• Roast the bell peppers and chiles over medium high heat on stove top or under a hot broiler, turning occasionally, until blackened and blistered all over. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.
• Peel the chiles and peppers and stem and seed them. Chop the pepper and chiles and add them to the chicken, along with any liquid that has collected in the bowl.
• Mince the onions and garlic. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring ocassionally, until the onions are very tender, about 15 minutes.
• Meanwhile, juice the lemon and lime (separately) and set the juices aside. Finely chop the scallions. Melt the butter and set asidew in a warm spot. Add the peppers, chiles, and chicken to the onion mixture and stir well. Add 1/2 cup water and bring to a simmer.
• When the water is almost evaporated, turn off the heat, add the lemon juice, and mash well with a large fork. Transfer to a bowl, add the goat cheese, and mix well. Add the minced scallions, cilantro, and lime juice. Taste for seasoning and add salt and pepper to taste.
• Heat oven to 400°F.
• To assemble the burritos, lay a tortilla on a flat surface and place 1/4 c of the chicken mixture in the center. Carefully fold over the two sides and press slightly, then fold over the top and bottom of the tortilla and press again to form a neat package. Brush a baking sheet with the melted butter. Place the burritos seam side down 1 inch apart and bake , turning once, for 20 minutes, until each side is crispy.
• Serve with guacamole if desired.

Steps:

• Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
• Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
• Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

Steps:

• Cook the boil in bag brown rice according to package directions, about 10 minutes.
• Drain and place in a medium sized bowl, add the salsa and cilantro and mix well, set aside.
• Put the diced avocado in a bowl and add the fresh lime juice and toss well. Set aside.
• Place the six tortillas on a work surface. Sprinkle 1/3 cup of shredded cheese in the center of each tortilla in a 3 inch strip. Top the cheese with 1/4 cup of black beans.
• Then place a heaping 1/3 cup of the rice mixture over the beans.
• Divide the avocado over the six tortillas.
• Fold up opposite sides and then the bottom and roll up to enclose the filling.
• Coat the top and bottom of the burritos with non-stick cooking spray. Place 3 burritos in the skillet seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos and cook another minute until golden brown. Repeat with 3 remaining burritos.

Steps:

• Heat oven to 400ºF.
• Cover baking sheet with foil; spray with cooking spray. Combine corn, beans, salsa and 1/2 cup cheese. Place chicken, top-sides down, on work surface; top with corn mixture. Roll up tightly, starting at one short end of each.
• Place coating mix in shallow dish. Add chicken; turn to evenly coat all sides. Place, seam-sides down, on prepared baking sheet.
• Bake 25 to 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese; bake 2 min. or until melted.

Steps:

• Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side.
• To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps.
• Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps.
• Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping.
• Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick.
• Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces.
• In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards.