4 to 5 chicken breasts -- (or thighs, or a mixt
1 small onion -- chopped
1 to 2 bay leaves
1 tsp cumin
1 tsp chili powder
1/8 tsp red pepper
1/8 tsp white pepper
1/8 tsp black pepper -- freshly
1 ground
1 chicken stock -- or broth
1 red onion -- chopped
1 to 2 jalepenos, seeded diced fine
1/4 to 1/2 cup chopped cilantro
1 grated colby-jack cheese
1 fat free sour cream
2 can pinto beans -- drained and
1 rinsed
1 salsa
1 lettuce chopped
1 tomatoes chopped
1 burrito-sized flour
1 tortillas
Directions
Place chicken, onion, bay leaves, spices in a pot and cover with
chicken stock. Bring to a boil, cover, reduce heat and simmer until
the chicken is done. Remove the chicken, let cool and shred. Strain
the broth and save.
Drain, rinse and drain the pinto beans. Place the pinto beans in a
food processor and process until smooth, adding a couple of
tablespoons of either salsa or chicken broth or sour cream if too
thick. In a bowl, combine the chiken and beans, again adding salsa or
the chicken stock until the filling mixture is moist enough to stick
together. (If you get it too wet, add more processed beans. Add the
chopped red onion, the jalepeno pepper, the chopped cilantro and mix.
Take a large flour tortilla and spread with a little bit of the fat
free sour cream and some grated cheese. Add a couple of tablespoons
of the filling on one end and fold the sides over and then roll up.
You can use a toothpick to keep it rolled up or place it end side
down to keep it from unrolling.
Either bake in a hot (450-degree) oven until brown and crunchy or
microwave until hot. Serve toped with lettuce, tomatoes, red onion,
fatfree sour cream, grated cheese, salsa and jalepenos.
Recipe By : George McTyre
Servings: 1 servings
Chicken & Bean Burritos Recipe brought to you by Recipe Ideas
Categories: Bean; Chicken; Mexican; Poultry
The History of Recipes
It is quite feasible to trace the history of recipes way back into ancient history, in fact as far back into history as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these old cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move into Roman times around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were split into appetizers, entrees and dessert, a very modern way of dining. He also tells us how the Roman cooks were skilled in the use of a wide range of herbs, including a few you will know such as thyme, mint and parsley. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new foods and spices created an outbreak in recipe publications, most of which are now in private cookery archives. During the following few centuries, the rich families of Europe strove to serve up the most exotic banquets, and because of this the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. The revolution that is television brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken & Bean Burritos recipe.
