Mango Jalapeno Burritos Recipes

Steps:

• Preheat a grill to medium. Peel the mangoes and cut the flesh from the pit in large flat slices; lay on a baking sheet. Season the mango slices with salt, black pepper and cayenne and drizzle with olive oil. Turn the slices over and repeat.
• Grill the mango slices, turning once, until well marked, 2 to 3 minutes total. Transfer to a platter and squeeze the lime juice on top. Drizzle with the crema and top with jalapenos and cilantro.

Steps:

• Preheat oven or toaster oven to 350 degrees. Wrap tortillas in foil and set aside.
• Heat oil in nonstick skillet and saute pork, onion, red pepper, jalapeno and cumin, stirring to break pork up into small pieces. Cook until onion is tender and pork is no longer pink.
• Season to taste with salt and pepper.
• Place wrapped tortillas in oven and heat 7 or 8 minutes, until soft and steaming.
• Meanwhile, reduce heat under pork mixture to very low and stir in yogurt, just long enough to mix thorougly. Remove from stove so yogurt will not separate.
• Spoon some of pork mixture down the center of a tortilla. Top with salsa and fold over one-third of tortilla, then fold in sides and roll to seal completely.

Steps:

• Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

Steps:

• For the simple syrup: Combine the sugar and 1 cup water in a small sauce pot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
• For the mojito: Combine the mint, lime wedges, jalapeno and 3/4 ounce of the simple syrup (1 1/2 tablespoons) in a cocktail shaker and muddle. Fill the shaker with the ice, pour in the rum and mango nectar and shake briefly. Pour directly into a highball glass. Top off with the sparkling water and stir briefly. Garnish with a mint sprig and jalapeno slice.

Steps:

• Place chicken breasts in a 5 to 6 Quart Crock-Pot® slow cooker. Sprinkle with salt & pepper.
• Dice onion and green pepper and place on top of chicken.
• Pour chicken broth over top of ingredients in slow cooker.
• Cover and cook on LOW for 4 hours.
• Remove chicken from Crock-Pot® slow cooker and shred with two forks.
• Reserve liquid from Crock-Pot® slow cooker in a separate container.
• Return shredded chicken to Crock-Pot® slow cooker and mix with the onions & peppers.
• Add enough of the reserved liquid back just to moisten meat, about ½ Cup.
• SAUCE: Place cream cheese, sour cream, milk, 1 cup of Cheddar-Jack, garlic, jalapenos and salt & pepper in a food processor or blender and mix until well combined and jalapenos are finely chopped.
• Place half of the sauce mixture over top shredded chicken in the slow cooker and stir well.
• Cover and cook on LOW for 30 to 60 minutes longer or until warmed through.
• Meanwhile, place remaining sauce in a Crock-Pot® Lunch Crock® or Little Dipper® Food Warmer to keep warm. (Otherwise refrigerate and then warm in microwave when ready to serve).
• SERVING: Warm flour tortillas according to package directions.
• Place chicken mixture in tortilla and roll to place seam side down on a plate.
• Top with reserved warm sauce and sprinkle with shredded Cheddar-Jack.

Steps:

• To make bean filling:.
• Place beans in a large pot, cover with water, and soak overnight. Drain soaking water; rinse beans well and return to pot. Add 6 cups water, onions, and a pinch of salt, if desired. Bring to a boil; reduce heat, cover, and simmer, adding more water if necessary, until beans are soft, about 3 hours. Drain and mash beans with a potato masher or electric mixer. Stir in jalapenos, garlic, onion, spices, and corn kernels. Taste and adjust seasonings. Keep warm.
• To make gravy:.
• Combine minced chili pepper, spices, cilantro(or parsley), onion, garlic, tomato sauce, and water in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Meanwhile, in a small bowl, combine flour and olive oil, mixing until smooth. Whisk slowly into gravy mixture; return to a boil and cook, stirring frequently, until sauce thickens. Salt to taste.
• Warm tortillas one at a time for a few seconds over a hot burner. Place a small amount of beans in the center of each tortilla and roll up. Cover with Red Chili Gravy and garnish with green onions. Serve immediately. Serves 10.

Steps:

• Combine mango, pineapple, scallion, tomato, cilantro and lime juice. Season to taste with salt and pepper and refrigerate.
• Heat sausages on a microwave safe plate until skin splits and sizzles (1 - 2 minutes). Remove, dice and set aside.
• Stack tortillas on a microwave safe plate and cover with a damp paper towel. Cook on high for thirty seconds. Invert stack and repeat.
• For each tortilla, spoon hot sausage along center line. Add mango salsa alongside. Top with shredded cheese and lettuce. Fold up bottom and roll closed, leaving top open.