Restaurant Crisp Chicken Burritos

May 11, 2009

I don't know how many of you have a Taco Time in close proximity to you, but they have a delightful and not-health-conscious menu item called a Crisp Chicken Burrito. And it is delicious. Well here is my family's version of the recipe and it freezes very well. These are mild and creamy, yet have a slight kick.

Crisp Chicken Burritos

Makes 8

3 -4 boneless skinless chicken breasts, finely diced
1/2 cup finely diced onion
1 small can diced green chilies, drained
1 brick cream cheese, cut into cubes
8 (10 inch) flour tortillas
vegetable oil for frying

To Prepare
- saute chicken cubes and onion in a pan until just cooked through.
- remove from heat and add chilies and cream cheese.
- stir until combined and a thick and creamy sauce has formed.
- place 1/2 c. chicken mixture onto tortilla. Roll tightly, folding in sides. I like mine long and skinny, but you can roll them however you like.
- fry, seam side down, in 1/2" pre-heated cooking oil until tortilla is golden brown on both sides.
- drain on paper towels.
- serve with spanich rice and a green salad.

Freezing Options
- You can either freeze these after frying and reheat in microwave.
- You can also freeze before frying, seam side down on a cookie sheet and transfer to gallon size ziplock to store. Fry in oil when ready to eat until chicken filling is warmed through.

It helps get a fine dice on the chicken if you cut it while it is not completely thawed. If starting from fresh, throw in freezer for 30 minutes before dicing.


Cheesy Spinach Rice Bake

May 4, 2009

I am trying to feature more side dish and vegetarian dishes here. This recipe can serve as both.

Serve as a side dish to accompany healthy grilled chicken or as its own vegetarian dish. You can definitely play around with the cheeses you use...try pizza blend, Mexican blend or any other cheese your family likes. And what could get kids to eat their spinach like lacing it with various cheeses?

Cheesy Spinach Rice Bake

1 (10 oz.) package frozen spinach (thawed then hand squeezed dry to remove excess moisture)
2 cups cooked white rice or brown rice (use cold rice for this)
1/3 cup melted butter
2 cups shredded medium cheddar cheese
3/4 cup grated Parmesan cheese
1/3 cup finely minced onion
1-2 teaspoon fresh minced garlic
3 large eggs, beaten
3/4 cup milk
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon fresh ground black pepper
1 tsp. salt

1 cup grated cheddar or mozzarella cheese, for topping

To Prepare
- Generously grease a 11 x 7-inch disposable baking dish.
- In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
- Season with salt, pepper and cayenne to taste.
- Transfer the mixture to the prepared baking dish.
- Sprinkle with Parmesan cheese.

To Freeze
- Warp tightly in plastic wrap and then cover in foil.

To Serve
- thaw over night in refrigerator
- remove wrapping and bake at 350°F for 25-30 minutes or until hot.

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About This Blog

A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

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