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Chicken burrito with cilantro and chipotle cream (4 people)

Ingredients:

northern flour tortillas 8 (30 cm. In diameter, approx.)

4 chicken breast cutlets.

garlic salt.

Salt and pepper.

4 cups white rice, cooked, steamed.

4 cups whole black beans (can be canned) drained, ie without broth.

1 / 2 l of whole cream.

1 small can of chipotles La Costena.

2 bunches cilantro, finely chopped.

200 g of Manchego Cheese.

200 g mature cheddar cheese striped (orange).

You will need a large skillet.

Preparation:

1. On a grill or a nonstick pan, roast the chicken cutlets with garlic salt and pepper until well browned. When ready, cut into small cubes and set aside.

2. Strongly Blend cream with a little salt, pepper and the can of chipotles. Reserve.

3. Heat 1 tortilla in the pan over very low heat to avoid burning. When soft hand it to a plate.

4. Placed in the center of the tortilla, first a little rice, then cilantro, bean seeds, chicken, a few tablespoons of chipotle cream and finally a handful of each cheese.

5. When you finish and have the mountain of food on the tortilla, turning in the right and left of the tortillas. Hold that position with the four long fingers of each hand and with the thumbs up back and begins to roll forward to you are sealed. If this step makes you just roll it like a giant taco.

7. Repeat steps 3, 4 and 5 for each tortilla to form the 8 burritos.

Serve immediately. If you take a while to serve, beat of the electric toaster oven for 5 minutes on HIGH.

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Spaghetti poblano con pollo (6 persons)

Ingredients:

1 boneless chicken breast.

500 g of spaghetti type pasta.

5 bay leaves.

2 tablespoons olive oil.

1 / 2 onion wedge.

skinned 4 poblano chiles seeded, cut into strips.

cream 2 tablespoons whole.

2 cups whole milk.

30 g of butter.

20 g white wheat flour.

Switzerland Knor 1 cube chicken.

1 / 2 finely chopped onion.

2 cloves garlic, finely chopped.

Salt and pepper. Fresh parmesan cheese

scratched.

1 tablespoon vegetable oil.

Preparation:

1. Cut chicken breasts into strips and then pictures so they are small pieces. Then Roast in a nonstick skillet or grill with a little salt and pepper. Once the pieces are golden brown, place them on a plate and set aside.

2. To remove the skin from the peppers, broil directly on the burners of the stove until they turn black (ash). Once they are good little black on all sides, put in a plastic bag and seal well so they sweat. Take them out 10 or 15 minutes later and slip through the tap water to remove all the ash of the skin. Remove the heart, the seeds and cut into strips.

3. Put on high heat in a deep pot with salt water, leaves bay, the 1 / 2 chopped onion and 2 tablespoons olive oil. Once boiling, add the pasta to be cooked. It will take 7 to 10 minutes, the pasta must be cooked but firm, not watery. When ready, empty into a large colander and pass by the cold water tap to "cut cooking" and leave it uncovered draining.

4. Dry the same pot of pasta with a napkin and it melts in 20 g of butter over low heat, when it is liquid add the sifted flour (passed through a fine mesh strainer.) Stir until it forms a "paste" yellow. Let the paste (roux) cook for a couple of minutes and turn off the fire. Reserve.

5. In another pan, put onion and fry the chopped garlic with 10 grams of butter and a tablespoon of vegetable oil until onion becomes transparent. Add a pinch of salt and pepper.

6. Blend milk, chilies and Knor cube Switzerland.

7. Add this mixture to the pan with the onion and fried garlic. Add 2 tablespoons of cream and stir well. Let it cook for 5 minutes over medium heat. Then, strain the entire contents of the pot, to remove any residue of chile, garlic and onion, and empty it into the pot where you have the roux (butter yellow paste with flour).

8. Stir well with a balloon (egg beater). You'll see the sauce begins to become thick, when everything is well mixed and set aside.

9. Place on individual plates and sprinkle the cooked spaghetti over her poblano chile sauce.

10. Next, place a few cubes of chicken on top and finally sprinkle with parmesan cheese.

Enjoy!

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cambray fried potatoes (6 persons)

Ingredients: 2 k

cambray potatoes.

1 large onion, finely chopped.

1 sprig of rosemary leafless.

4 large garlic cloves, minced finely.

pepper and salt to taste.

juice 1 tablespoon Maggi.

3 tablespoons vegetable oil.

10 g of butter.

Preparation:

1. Cook the potatoes, and for this, place them in a pot with cold water and 1 tablespoon of salt. Turn the stove on high heat. When cooked enough (ie they are still a little hose connections) remove from heat and take them out of hot water. Reserve.

2. In a tall pan, put in the oil fry the onion with butter, garlic and rosemary. (Medium heat).

3. When the onion is slightly transparent add potatoes and stir gently to avoid breakage. Let fry for 5 minutes over high heat.

4. Maggi adds juice, salt and pepper. Stir again to cook for a couple of minutes.

5. Remove from heat, empty the potatoes in a bowl.

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cilantro cream (4 people)

Ingredients:

1.25 l of whole milk.

40 g white wheat flour.

40 g of butter.

1 medium bunch of cilantro.

250 ml of water.

2 cubes chicken Knor Switzerland.

4 tablespoons full cream.

150 g of fresh cheese cut into cubes about 1 cm.

1 avocado, cut into strips, peeled.

Preparation:

1. In a Teflon pan with a lid, melt butter over low heat.

2. Add the sifted flour, ie passed through a fine mesh strainer, stir until it becomes a kind of dough and cook for 1 minute over medium heat.

3. Stir in milk and stir with a balloon (egg beater) until a uniform white cream, remove from heat and reserve.

4. Blend the cilantro bunch of water and 2 cubes Knor Switzerland.

5. Stir the mixture to pot with milk, cook for 5 minutes over medium heat. Stir constantly so no water to boil.

6. At boil, add the tablespoon of cream and stir in the world. Cook for 1 minute.

7. Remove from heat and strain the entire contents of the pot to remove any remaining lumps of flour and cilantro.

8. Serve in individual bowls, add a little fist each dish cheese, avocado and some chopped cilantro for garnish.

Join the cream with fresh bread.

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Summer Vacation 2009.