Conection Of Regulator And Fan

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.