NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"My father used to play with my brother and me in the yard. Mother would come out and say, 'You're tearing up the grass.' 'We're not raising grass,' Dad would reply. 'We're raising boys.'" ~ Harmon Killebrew
Last week we celebrated my husband's birthday so he got to choose the menu. He chose Mexican, and he prefers cream sauce…so I combined several recipes to come up with these burritos. I prefer a taste not quite as smoky so I used only one package of dried chipotle chiles in the recipe below and substituted fresh jalapeno peppers for the rest of the chiles.
CHICKEN & BEEF BURRITOS with CHIPOTLE CREAM SAUCE
CHIPOTLE CREAM SAUCE
- 12 dried chipotle chiles, stemmed (2 packages)
- 1/2 cup unsalted butter
- 1/2 cup diced onion
- 1 tablespoon fresh rosemary, minced
- 1 1/4 teaspoons freshly ground pepper
- 1 teaspoon minced shallot
- 1/2 teaspoon minced garlic
- 1 cup dry white wine
- 2 cups whipping cream
- 1/2 teaspoon cornstarch dissolved in 2 teaspoons water
Bring large pot of water to boil. Add chiles and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in blender or food processor. Strain through sieve. Set aside.
Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desired. Add cornstarch mixture and boil 1 minute, stirring constantly. Set aside. (Can be prepared 1 day ahead.)
BURRITOS
- 1 1/4 pound chicken breasts
- 1 1/4 pound 80% lean ground beef
- 1 small can chopped green chiles
- 1/2 teaspoon minced garlic
- 3-4 cups shredded cheese, divided (cheddar, co-jack…)
- 10-12 flour tortillas
- Chopped lettuce
- Chopped tomatoes
- Salsa
- Sour cream
Brown and drain beef, set aside. Cook chicken in same skillet, shred with two forks. Combine with beef. Add chiles, garlic and 2 cups cheese.
Warm flour tortillas in microwave or wrap in foil in 350 F oven for 10 minutes. Divide filling among tortillas. Fold and place in baking dish. Pour on chipotle cream sauce, spooning if necessary to moisten all tortillas with sauce. Cover with foil. Bake in 350 degree oven for 15-20 minutes until heated through. Remove foil and top with remaining cheese. Bake another 5-10 minutes, until cheese is melted.
Serve, garnishing with chopped lettuce, tomatoes, salsa and sour cream as desired.
Sharlene Hensrud, RE/MAX Results- Email– HomesMSP.com
