Chipotle Chicken Burrito, Wet


 
John Solak

John Solak

TVWBB 1-Star Olympian
One of my favorite meals using leftovers. Shredded and deboned 4 chicken thighs from the other day and pinto beans from yesterday.

In a CI skillet I added the chicken, chipotles in Adobo sauce, roasted corn, 14 oz can crushed tomatoes, 1.5 cups rice, approx 3 cups water and Lawry's salt to taste and cooked indirect.


Once the rice was cooked I took it off of the grill


Warmed the tortillas on the grill and added sour cream, the chicken mixture, cheese and Sriracha sauce


placed the burritos on the grill and added cheese to the top. Removed them once the cheese melted


Plated the burritos and topped with some enchilada sauce that was warmed on the stove and some more cheese
 
John, that is one fantastic looking burrito. Yummy from the word go, you nailed that one my friend.
 
That looks so delicious John. You said chipotles in adobo sauce, plural. Must have had a nice bite to it. Sure got me wanting a burrito.
 
Cliff Bartlett said:
That looks so delicious John. You said chipotles in adobo sauce, plural. Must have had a nice bite to it. Sure got me wanting a burrito.
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What I do is take two cans and blend them really good. Run it through a strainer to get the skins and seeds out if you want it smooth. Then I put the liquid in a large ziplock bag and shape it into a log and freeze it. Whenever I need some I just slice the amount I want.
 
John Solak said:
What I do is take two cans and blend them really good. Run it through a strainer to get the skins and seeds out if you want it smooth. Then I put the liquid in a large ziplock bag and shape it into a log and freeze it. Whenever I need some I just slice the amount I want.
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Thanks John. I will give this a try.
 
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