Chicken Burritos With Pineapple Salsa
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
48
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 medium
Yellow Onion (1 peeled)1 small
Red Onion (diced)2 tbsps
Cilantro (chopped)1 tbsp
Chili Powder2 tbsps
Lime Juice1 cup
Jack Cheese (shredded)Directions:
1
In a large pot, put the chicken, 1 whole onion, and large pinch of salt and cover with cold water
2
Bring to a boil then reduce to a simmer and cook until the chicken is cooked through, about 1 hour
3
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
4
Cover and refrigerate until ready to serve
5
Remove the chicken and allow it to cool
6
Strain the cooking liquid and reserve it and the onion for the round 2 recipe, tortilla soup
7
When the chicken is cool enough to handle, remove the meat, discarding the bones and skin
8
Save 1 cup of meat for the tortilla soup
9
Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable
10
Heat the beans in a small pot over low heat
11
Lay out one tortilla onto a flat surface
12
Place 1/4 of the chicken, into the middle of the burrito
13
Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa
14
Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom
15
Repeat with remaining ingredients and garnish with remaining salsa