Chicken Burritos with Pineapple Salsa

Name: Chicken Burritos with Pineapple Salsa
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 can red or black beans, drained and rinsed; 2 kilograms chicken; 1 Tbsp chili powder; 2 Tbsps chopped cilantro; 8 flour tortillas (reserve 2 for round 2 recipe Tortilla Pizza and 2 for Tortilla Soup); 237 milliliters shredded jack cheese; 1 jalapeno pepper, seeded and chopped; 4 servings Kosher salt and fresh ground pepper; 2 Tbsps lime juice; 227 grams pineapple chunks, drained and chopped; 1 small red onion, diced; 3 scallions, chopped; 1 medium yellow onion, 1 peeled

You can never have too many main course recipes, so give Chicken Burritos with Pineapple Salsan a try. This recipe serves 4. One portion of this dish contains approximately 87g of protein, 73g of fat, and a total of 1207 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. A mixture of pineapple chunks, chili powder, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

In a large pot, put the chicken, 1 whole onion, and large pinch of salt and cover with cold water. Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour.

Ingredients you will need

Whole Chicken

Onion

Water

Salt

Equipment you will use

Pot

While the chicken is cooking, make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve.

Ingredients you will need

Pineapple Chunks

Salt And Pepper

Chili Powder

Lime Juice

Red Onion

Cilantro

Jalapeno Pepper

Whole Chicken

Salsa

Remove the chicken and allow it to cool. Strain the cooking liquid and reserve it and the onion for the round 2 recipe, tortilla soup. When the chicken is cool enough to handle, remove the meat, discarding the bones and skin. Save 1 cup of meat for the tortilla soup.

Ingredients you will need

Tortilla Soup

Meat

Onion

Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable.

Ingredients you will need

Wrap

Equipment you will use

Microwave

Heat the beans in a small pot over low heat.

Ingredients you will need

Beans

Equipment you will use

Pot

Lay out one tortilla onto a flat surface.

Ingredients you will need

Tortilla

Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Beans

Salsa

Roll

Equipment

Pot

Microwave

Ingredients

Servings:

1can

red or black beans, drained and rinsed 2kilograms

chicken 1Tbsp

chili powder 2Tbsps

chopped cilantro 8

flour tortillas (reserve 2 for round 2 recipe Tortilla Pizza and 2 for Tortilla Soup)237milliliters

shredded jack cheese 1

jalapeno pepper, seeded and chopped 4servings

Kosher salt and fresh ground pepper 2Tbsps

lime juice 227grams

pineapple chunks, drained and chopped 1small

red onion, diced 3

scallions, chopped 1medium

yellow onion, 1 peeled

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.