BBQ CHICKEN BURRITO WITH HABANERO PICO DE GALLO, SALSA, FRESH GUACAMOLE AND REFRIED BEANS

 

LOVE LOVE LOVE EATING BURRITOS

I WILL NEVER BECOME TIRED OF EATING BURRITOS SUCH A GLORIOUS MOUTHFULL OF FLAVOURS AND SUCH A WIDE VARIATIONS OF FILLINGS

 

(serves 4)

 

Ingredients

 

FOR THE SMOKEY CHARRED SALSA

3 fresh plum tomatoes

1 fresh green jalapeno or chilli

2 cloves of garlic

1 lrg pinch of sea salt

1 pinch ground black pepper

2 tbsp chopped coriander

 

 

TO MAKE THE SALSA

Place the tomatoes, a jalapeno or green chilli and a couple of cloves of garlic, skin on in a hot non stick pan and char the skins.  Remove the garlic skin and place all the ingredients in to a pestle and mortar, you can blend this in a blender but you will not get the same beautiful flavour you get from using a pestle and mortar. 

 

Once you have pounded the tomatoes, chilli and garlic, (skin off), add the coriander and pound until you have a nice salsa, season with salt and pepper to taste.  I like to then heat this salsa up and keep some reserved for the finished dish.

 

 

 



FOR THE BURRITO FILLING

400g left over roast chicken

100g good quality bbq sauce

8 x 10-12"" flour tortilla

200g grated mozzarella and cheddar cheese

1 ice gem leaves separated

200g sour cream

40 slice's of jalapenos peppers

1 tin of re-fried beans

 

TO ASSEMBLE YOUR BURRITO

I find it is much easier to have all the ingredients ready to use, then assembly just takes a couple of seconds to serve which helps keep the burritos hot.

 

Place the chicken and bbq sauce in a pan and gently warm through, keep ticking over until you are ready to use it. 

 

Warm the re-fried beans in a pan with a tbsp of water and bring to simmer then turn down to tick over, add a lrg handful of cheese and stir in well.

 

Place the ice gem leaves on a plate with the jalapenos, put a spoon in the sour cream pot and a spoon

 



TO MAKE THE HABANERO PICO DE GALLO

2 fresh tomatoes de-seeded, fine diced

1 small  onion finely diced

1 habanero chilli finely diced

1 spring onion finely diced

1 bunch fresh coriander rough chopped

1/2 lime juiced

1 pinch sea salt and black pepper

 

Mix all the ingredients together and season with the lime juice, salt and pepper.

 

FOR THE GUACAMOLE

1 ripe hass avocado

1 spring onion

1 bunch fresh coriander

1 pinch sea salt and black pepper

1/2 tomato de-seeded

1 chilli de-seeded

Sea salt and black pepper

 

Place the avocado in the pestle add the rest of the ingredients and pound to a chunky consistency, season to taste.

 

 

TO MAKE THE BURRITO
Heat the tortillas in a warm oven or microwave for a minute or so just to warm them so that they are soft and easy to work with. 

For each burrito, place two flour tortillas 1/3 over lapping on you worktop, spread the re-fried beans in the centre and spread out to the left and right, add some more cheese if you want at this stage.

Now place your bbq chicken on top, followed by the hot smokey salsa, ice gems, jalapenos, habanero pico de gallo, guacamole and finish off with some sour cream.

Now to wrap the burrito, take the side nearest to you and roll over half way and pull back just a little, now take each side and fold in, still holding the ends, place your thumbs behind the side you have already folded and roll over the rest of the filling, lift and place on your plate, finish off with a drizzle of the hot salsa.