Chicken, Rice and Cheese Grilled Burritos

Folks, you have got to make these for your family.

One thing my family loves is Mexican food, or Mexican inspired food of any kind.  I had chicken thighs on hand and was racking my brain trying to decide what to do with them.  Usually I follow a menu plan, always have, for the past almost 20 years, but since moving to Texas, we have had family dropping in on a constant basis and I've found myself flying by the seat of my pants.

I hate it.  I can't cook that way, it's just not me.

I need to go grocery shopping but I still have a bag of frozen chicken thighs in the freezer.  I wanted to use those up, plus some pantry items on hand, and so this recipe came about.

A bit of this, a bit of that and out came these Grilled Burritos which my husband and children raved about. It's been added to the list of favorites and requested to be made again, real soon.

So here we go.....oh and did I mention it's a crockpot recipe? No? Well it is, which makes it even better.

Chicken, Rice and Cheese Burritos

For the chicken:
Chicken Thighs (I used 6 big ones)
1 cup salsa (I used Roasted Corn and Black Bean Salsa)
1 (12 oz) jar Taco Sauce, Mild
Tortillas


For the rice:
2 cups of rice, cooked
Leftover Sauce from the chicken

Throw the chicken thighs into a crockpot, add the salsa and the taco sauce and cook on LOW for 8 hours or HIGH for 4.

When done, shred the chicken using two forks, and throw out the bones.

Take some of the sauce from the chicken and add it to the rice, stir well until combined.  I didn't have an exact measurement I just eyeballed it according to our taste.

In the middle of a tortilla, add some rice, top with shredded chicken, and then put on a good helping of shredded mozzarella cheese.  Roll up like a burrito and then place on a hot skillet, grilling both sides for a few minutes until nice and brown.

Tasty Burritos

Oh I love burritos, to me they're the perfect meal, snack, breakfast, whenever you want to have them kind of treat. If I can have them grilled, then that is even better.

This is another great recipe from Taste of Home. It's pretty simple to put together and I think you could just go with whatever filling you want, change it up, go all out, or keep it simple....either way, they are a sure hit.

The original recipe calls for frying these burritos, but in an attempt to make them a little healthier, I grilled mine in a non stick skillet.

Tasty Burritos

Source: Taste of Home

1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.

Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up.

In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

Yield: 6 servings.

Cheesy Corn and Bean Burritos

I have a family that loves meat.  Usually any recipe I prepare has some sort of meat in there, but sometimes I get quite tired of it and want something simple, with just some sort of vegetable and no meat in sight.

As I was preparing my menu plan two weeks ago, I was looking through my Gooseberry Patch cookbook and saw these burritos.  That's it, just what I was wanting and since my family loves burritos, I knew this was a must try.

They are SO good, oh my goodness, delicious and no meat in sight.  I adapted them slightly from the original recipe.

Cheesy Corn and Bean Burritos

Adapted from Gooseberry Patch

15 oz can black beans, drained and rinsed
16 oz can corn, drained
8 oz can chopped grean chiles, drained
12 oz package shredded monterey jack cheese, divided
2 cups cooked rice (I added in a packet of the Sazon Goya seasoning)
6 to 8 10in flour tortillas
Salsa (I used homemade)


Combine beans, corn, chiles, 2 cups cheese; stir in cooked rice. Spoon 1/2 cup bean mixture along the center of each tortilla; top with 2 tablespoons salsa.

Roll up burrito-style and place seam side down on a plate.

Heat up a non stick skillet, and grill the burritos on each side for a minute or so until nicely brown.  You will have a nice crispy outside and a soft inside when you bite into it.

Enjoy!!!

Crockpot Steak Burritos!

These burritos are SO good. Just pop all the ingredients into the crockpot and 8 hours later you have the juiciest, most tender flavorful meat for Burritos.

I got this recipe from my Taste of Home Cookbook. Because it calls for flank steaks and those are pretty pricey, I ended up going with a different cut of meat. I used Round Steak instead but I'm sure a good cut of roast would work great too. Nowadays I have to go for what's inexpensive.

I didn't use all the meat, I kept about 2 cups for the following night's recipe which was a Flaky Beef Pie. So good!

Crockpot Steak Burritos

Ingredients:

• 2 flank steaks (about 1 pound each)
• 2 envelopes taco seasoning
• 1 medium onion, chopped
• 1 can (4 ounces) chopped green chilies
• 1 tablespoon vinegar
• 10 flour tortillas (8 inches)
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1-1/2 cups chopped seeded plum tomatoes
• 3/4 cup sour cream

Directions:

Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chilies and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through.

Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream.

Fold ends and sides over filling. Yield: 10 servings.

Easy Breakfast Burritos!

I got this recipe from Barb over at "A New Chelsea Morning" and since then I've used it constantly pretty much every week.

I love them, they're quick, they're easy and they're great for breakfast, for lunch, for hubby's lunch at work or even for Jasmine to take to school.

Barb's Burritos

1 lb maple sausage
1 small can of diced green chilies
1 bag of Potatoes O' Brien
Scrambled eggs.....depending on how much you're making either a dozen or half a dozen


In a skillet brown the sausage,



then drain and transfer to a large mixing bowl.  Fry the potatoes, add the can of chilies to the meat, add the potatoes to the chilies and sausage.



In a skillet scramble the eggs then add them to the rest of the mixture, mix everything well.

Spoon the filling into the middle of the tortilla and roll up burrito style. (BTW, the original recipe doesn't call for it, but I like to add cheese to mine too)



I use the little ziploc bags to keep mine in, but you can also wrap them in foil.



Once you're done, just pop them in the freezer, they keep really good for 3 weeks or so. To heat them up just place them in the microwave for about 2 minutes.

Crockpot Stuffed Green Peppers!

I love my crockpot and I LOVE stuffed green peppers, so when I realized that I could join the two and still have a delicious dinner, I thought.......WOOWEE!!!!

This was dinner last night and wait until I show you what you can do with the leftover filling, you will wonder why you're sitting around here reading this instead of doing it for yourself. As a matter of fact, now that I'm talking about it, I'm craving it.....too bad there's none left.

CROCKPOT STUFFED GREEN PEPPERS

I start by browning up a pound of ground beef, add some onion flakes, salt and pepper, garlic powder. Then add a can of diced tomatoes and green chilies (drained) and half a small can of tomato sauce.

Simmer for a few minutes, then add about a cup of cooked rice. Mix it well.

Start stuffing the green peppers, this recipe works for about 5 green peppers, but I only used 4.

Yes I know the picture is blurry, but hey I was too busy cooking and didn't even realize it came out this way and now it's a little too late, because you see.......they're gone, eaten, ALL GONE.


Spray the crockpot with non stick spray and place the stuffed peppers inside. Pour the remaining tomato sauce over the top.

Cook on High for 4 hours!


Now if you only make 4 stuffed peppers you will realize that you have some leftover filling, but don't throw it out. Do what I do, I made a burrito for my lunch. *drool*

I love the honeywheat tortillas, so that is what I'm using, but feel free to use whatever you have on hand.

Place the filling down the middle and then throw on a ton of shredded cheese, seriously the more you put on there, the cheesier it will be and OH YUMMY!

Pop into the microwave for 1 minute and enjoy!