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    • #22716
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      2 lbs boneless skinless chicken breasts
      1/2 green pepper, finely diced
      1/2 large onion, finely diced
      15 -20 small flour tortillas
      2 cups shredded monterey jack and cheddar cheese blend, divided
      2 (8 ounce) packages cream cheese, softened
      2 cups sour cream
      1 (4 ounce) can diced jalapenos
      1 cup half-and-half
      2 garlic cloves
      oil, for frying
      1 Boil chicken in water (or broth) until cooked through.
      2 Let cool enough to handle, and then shred. Place in large mixing bowl.
      3 Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.
      4 Add to chicken in bowl.
      5 If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.
      6 While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapeños, half and half, and garlic cloves together in a blender.
      Blend on high speed until smooth.
      7 Add half of the sauce mix to the chicken mixture.
      8 Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.
      9 Place approximately 1/2 cup of chicken mixture on a tortilla and roll up “burrito style”. Repeat for remaining mixture.
      10 Fry “burritos” in oil until golden brown, turning once if frying in a fry pan.
      11 Remove to paper towels to drain.
      12 Preheat oven to 325°F.
      13 Place chicken “burritos” in a large glass pan (9×13 is recommended).
      14 Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).
      15 Sprinkle with remaining cheese.
      16 Place in oven for approximately 15 minutes, or until cheese is melted.

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