Posted by Sir Four at 10:23am May 5 '05To serve two (sorry for the rambling nature of this one):
Half a bell pepper, chopped in long, skinny strips
Half a medium/large onion, chopped similarly
1 chicken breast, sliced in thin strips
Put a little oil in a skillet pan on medium-high heat, toss in the peppers. After a minute, the onions. After a few more minutes, the chicken. Keep moving things around either with a spatula or that cool chef skillet-flip motion.
Take a quarter of that onion, plus half a large tomato or a whole small one, and dice them up. (actually you may want to do this step before everything else.) Then take some fresh cilantro (and don't go all cheap here, it's got to be fresh), about a handful, and wash it off thoroughly, then chop it up and mix in with the diced onion and tomato. Sprinkle some lime juice on top. That's your basic pico de gallo. Chop up a little bit more cilantro and set aside.
Back to the skillet. For the final couple minutes, turn up the flame as high as it goes, and keep moving things around. The chicken should start to brown and the peppers/onions should also get a little brown/char to them. Then turn it all the way low and head to your spice rack. You're going to sprinkle on cumin (do NOT skip the cumin!), I never measure but maybe two tsp. And some chili powder, maybe 1 tsp. And a couple dashes of paprika, a dash of garlic powder, and a dash of salt. Mix that all around to coat everything, and if it's too dry/not coating well, then add a little water to the pan and mix around. It should now look and smell like fajita goodness.
Next, lay out two big burrito tortillas. Spoon out equal portions of the fajita filling on them, in sort of a diagonal line. Then liberally add some shredded cheese (Mexican blends are best, but cheddar will do) on top of the filling. Fold the sides of the burrito over so that it becomes burrito shaped (you could fidget with the ends to get them to close in proper burrito fashion, but I usually don't bother) and pin them closed with toothpicks. Wrap them in foil if you want them to stay soft, then put them in the oven at maybe 325 or so for about five minutes. While that's happening, get out your sour cream and spoon about a third of a cup into a bowl. Microwave that for 20 to 30 seconds and stir it around, to get more thin/less creamy. Stir in that little bit of cilantro you set aside before.
Now take those babies out of the oven, put 'em on plates, and pour the sour cream/cilantro mixture down the length of them. Use the bottom of a spoon to smooth the sour cream around, giving the burritos an even coating of white with flecks of green. Add your pico de gallo either on the side or sprinkled on top of the burrito.
Serve with beans and mexican/spanish rice. =)
Half a bell pepper, chopped in long, skinny strips
Half a medium/large onion, chopped similarly
1 chicken breast, sliced in thin strips
Put a little oil in a skillet pan on medium-high heat, toss in the peppers. After a minute, the onions. After a few more minutes, the chicken. Keep moving things around either with a spatula or that cool chef skillet-flip motion.
Take a quarter of that onion, plus half a large tomato or a whole small one, and dice them up. (actually you may want to do this step before everything else.) Then take some fresh cilantro (and don't go all cheap here, it's got to be fresh), about a handful, and wash it off thoroughly, then chop it up and mix in with the diced onion and tomato. Sprinkle some lime juice on top. That's your basic pico de gallo. Chop up a little bit more cilantro and set aside.
Back to the skillet. For the final couple minutes, turn up the flame as high as it goes, and keep moving things around. The chicken should start to brown and the peppers/onions should also get a little brown/char to them. Then turn it all the way low and head to your spice rack. You're going to sprinkle on cumin (do NOT skip the cumin!), I never measure but maybe two tsp. And some chili powder, maybe 1 tsp. And a couple dashes of paprika, a dash of garlic powder, and a dash of salt. Mix that all around to coat everything, and if it's too dry/not coating well, then add a little water to the pan and mix around. It should now look and smell like fajita goodness.
Next, lay out two big burrito tortillas. Spoon out equal portions of the fajita filling on them, in sort of a diagonal line. Then liberally add some shredded cheese (Mexican blends are best, but cheddar will do) on top of the filling. Fold the sides of the burrito over so that it becomes burrito shaped (you could fidget with the ends to get them to close in proper burrito fashion, but I usually don't bother) and pin them closed with toothpicks. Wrap them in foil if you want them to stay soft, then put them in the oven at maybe 325 or so for about five minutes. While that's happening, get out your sour cream and spoon about a third of a cup into a bowl. Microwave that for 20 to 30 seconds and stir it around, to get more thin/less creamy. Stir in that little bit of cilantro you set aside before.
Now take those babies out of the oven, put 'em on plates, and pour the sour cream/cilantro mixture down the length of them. Use the bottom of a spoon to smooth the sour cream around, giving the burritos an even coating of white with flecks of green. Add your pico de gallo either on the side or sprinkled on top of the burrito.
Serve with beans and mexican/spanish rice. =)