"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Skillet-Grilled Burritos with Creamy Cilantro-Jalapeņo Sauce Recipe

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This recipe for Skillet-Grilled Burritos with Creamy Cilantro-Jalapeņo Sauce, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Quandt
Added: Wednesday, April 29, 2009


2 cups chopped cooked chicken breast
1 (15-oz.) can black beans, rinsed and drained
1 (11-oz.) can yellow corn with red and green bell peppers, drained
1 cup (4 oz.) shredded 2% reduced-fat Cheddar cheese
8 (8-inch) soft taco-size whole wheat flour tortillas, warmed
Vegetable cooking spray

Creamy Cilantro-Jalapeņo Sauce
1 cup light sour cream
1/2 cup loosely packed fresh cilantro leaves, chopped
2 tablespoons diced pickled jalapeņo peppers
2 teaspoons chopped yellow onion
2 teaspoons Dijon mustard
1 teaspoon lime zest

Prepare Sauce by stirring together all ingredients in a small bowl. Cover and chill 30 minutes. Store in an airtight container up to 2 days.

For Burritos: Toss together first 4 ingredients and 1/2 cup Creamy Cilantro-Jalapeņo Sauce. Spread 3/4 cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray.

Coat a hot griddle or nonstick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with a spatula, 3 to 4 minutes on each side or until golden brown and cheese is melted.

Serve with salsa and remaining Creamy Cilantro-Jalapeņo Sauce.




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