13 July 2010

Chicken Fajita Burritos

This surefire crowd-pleaser was conceived after a visit to Chipotle Mexican Grill. Whoever the genius was that sat down and said "Hmm, what's better than burritos and fajitas? Oh yeah, fajita burritos!" is A-OK in my book. For the record, you should probably wash this down with something that has tequila in it. Tequila is probably the only thing that could make this masterpiece any better, but then again tequila makes everything better. Enough about tequila, on to the cooking!

Chicken Breast Cutlets
Mesquite Seasoning
Garlic Powder
Lemon Pepper
Red Bell Pepper
Taco Sauce
1 Can of Corn
1 Cup of Rice
Mexican Blend Cheese


1. Bring 1 cup of water to a boil. Stir in the rice. Squeeze in the juice of one lime and sprinkle in some cilantro, paprika and Mesquite seasoning. Stir, cover, reduce heat and let that simmer.
2. Slice the onion and pepper and dice the tomato.
3. Sautee the chicken in the EVOO. Liberally season the chicken with the Mesquite Seasoning, paprika and cilantro. Toss a bit of garlic powder and lemon pepper on there as well. Squeeze the juice of one lime over the chicken while satueeing.
4. Once the chicken is done, set it aside and sautee the onion and pepper in the same pan. Add some more lime juice, seasoning, and cilantro. See the pattern?
5. Somewhere around here you should heat up the corn.
6. Once all of that is done, set the table with tortillas and the food you've prepared.
7. Pile it on a tortilla with taco sauce, lettuce, cheese, and tomatoes, and you're good to go!