Digital Edition

2012-04-12 digital edition

Special Sections

 


2012-04-12 / General Stories

From the Chef’s Corner

Skillet Grilled Burritos Creamy Cilantro Jalapeno sauce 1 cup light sour cream ½ cup loosely packed fresh cilantro leaves, chopped 2 tbsp. diced pickled jalapeno peppers 1 tbsp. chopped yellow onion 2 tsp. Dijon mustard 2 tsp. lime zest
by Chef Deedle

My wife and I spend many hours in the kitchen. We have many happy memories of all our children and grandchildren cooking and helping with the meals. Most of the pictures taken of family gatherings are in the kitchen. Many of the meals we share are some of their own recipes. Here is one we all have enjoyed – eating on the “Light Side”.

2 to 3 cups chopped deli-chicken
1 (15 oz.) can black beans, rinsed and drained
1 (11 oz.) can yellow corn with red and green bell peppers,
drained
1 cup (4 oz.) shredded 2% reduced fat cheddar cheese
Creamy Cilantro Jalapeno sauce
8 (8-inch) soft taco-size whole wheat flour tortillas, warmed
Vegetable spray






Salsa Toss together first four ingredients and ½ cup Creamy Cilantro Jalapeno sauce. Spread ¾ cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray. Coat hot griddle or nonstick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with a spatula, 3 – 4 minutes on each side or until golden brown and cheese is melted. Serve with salsa and remaining Creamy Cilantro Jalapeno sauce.

Stir together all ingredients in a small bowl. Cover and chill 30- 45 minutes. Store in an airtight container for up to 2 days.

Return to top














Today's Special Links