Fiesta Chicken Burrito Recipe – Made with Pain Is Good Batch #218 Smoked Jalapeño Salsa from Peppers.com
Ingredients:
- 1 pound skinless boneless chicken breasts
- 2 teaspoons Butter
- 1 pinch Pinch salt
- 1 pinch Pinch pepper
- 2 cups shredded Cheddar
- 2/3 cup Sour Cream
- 1 cup diced green pepper
- 1/3 cup Pain Is Good Batch #218 Smoked Jalapeño Salsa
- 1/2 cup sliced black olives (optional)
- 1 Jalapeño pepper, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 4 large flour tortillas
Pain Is Good Batch #218 Smoked Jalapeño Salsa
Directions:
- Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, Pain Is Good Batch #218 Smoked Jalapeño Salsa, olives, Jalapeño, and cilantro.
- Preheat oven to 350 degrees F (180 degrees C).
- Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
- Bake in center of oven for about 20 minutes or until cheese is melted and tortillas are crispy.
Check out all of our great sauces and spices at www.Peppers.com
