Ingredients:
4 large tortillas
1 pound chicken breasts
1 medium carrot
1/2 cucumber
1 large onion
1 bell pepper
1 garlic clove
1 medium tomato
1 (canned) jalapeño
2 chicken bouillon cubes
2/3 tsp ground cumin
2 tsp cornstarch
2/3 cup corn
flat-leaf parsley
pepper & salt
sour cream
grated cheddar (to taste)
1 pound chicken breasts
1 medium carrot
1/2 cucumber
1 large onion
1 bell pepper
1 garlic clove
1 medium tomato
1 (canned) jalapeño
2 chicken bouillon cubes
2/3 tsp ground cumin
2 tsp cornstarch
2/3 cup corn
flat-leaf parsley
pepper & salt
sour cream
grated cheddar (to taste)
Directions:
Bring a pot of water to a boil and drop the bouillon cubes in there. My cubes are more flavor than saltness so I added a pinch of salt as well. Cook the chicken for 25 minutes—not too long or it’ll get really dry.
Don’t throw the broth away just yet. We’ll use it as the basis for the sauce.
Shred the chicken as soon as it’s cool enough to handle.
Don’t throw the broth away just yet. We’ll use it as the basis for the sauce.
Shred the chicken as soon as it’s cool enough to handle.
I turned the carrot, cucumber and bell pepper into match sticks. I cut half the onion in half-quarts and on the other side I finely minced the remaining onion, chopped the tomato and grated the garlic.
Heat a tbsp oil and saute the onion until translucent. Add the garlic and cook for another minute over low heat.
I finely minced a canned jalapeño. This sucker was HOT! Canned worked great for me because it blends into the sauce. Add it to the onion.
Also add the chopped tomato, 2/3 tsp ground cumin and pour in 2 1/2 cups of the chicken broth. Season with a pinch of salt.
Bring it to a boil and let it simmer for 10 minutes.
After 10 minutes you stir some water into the cornstarch and add it to the sauce to thicken it. Let it simmer for another minute or two.
Gives you time to chop the flat-leaf parsley. Stir it into the sauce and turn off the heat.
Heat another 2 tbsp of oil and saute the carrot for 2 minutes before adding the bell pepper and onion. Cook for 4 minutes over medium high heat white stirring.
I wanted to see what adding cucumber would do. Worked like a charm. Added a wonderful crispness and freshness.
As soon as the veggies are properly cooked you stir in the cucumber sticks and the corn.
I wanted to see what adding cucumber would do. Worked like a charm. Added a wonderful crispness and freshness.
As soon as the veggies are properly cooked you stir in the cucumber sticks and the corn.
Pour 1/3 of the sauce in with the vegetables.
Add the shredded chicken, mix it all up and give it a few moments to heat through.
Normally I would lightly toast my tortillas for a minute in a hot non-stick skillet, no oil. But because I was gonna finish them in the oven I didn’t bother this time.
Divide the chicken and vegetable mix between the tortillas, sprinkle a little grated cheddar on top and roll them up to enclose the filling. Place them in an oven dish.
Normally I would lightly toast my tortillas for a minute in a hot non-stick skillet, no oil. But because I was gonna finish them in the oven I didn’t bother this time.
Divide the chicken and vegetable mix between the tortillas, sprinkle a little grated cheddar on top and roll them up to enclose the filling. Place them in an oven dish.
Spread the remaining sauce over the tortillas.
And top them with more grated cheddar to taste.
Bake for 15 to 20 minutes at 400Fº (200Cº) until the filling is hot and the cheese has melted.
Looks good, but not quite finished yet. It needs a little somethin’ somethin’..
Like sour cream and more parsley! Now we’re talking.
What’s with the glare? I never said this would be healthy!
But it was fabulous alright. All things good rolled into one big burrito.
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