You will need:
- Cutting board
- Small sharp knife
- Large heatproof spoon
- Large saucepan or deep skillet
- Measuring spoons
- Garlic crusher
- Large baking sheet
- Pastry brush
- ½ cup (125 mL) measuring cup
- Can opener
- Oven mitts
- Large serrated knife
A thick chili con carne with cubes of melting cheese is enclosed in tortillas to form a burrito. See other variations to serve it in a bowl or on top of baked potatoes or cooked pasta.
Preparation Time:12 minutes
Cooking Time:33 minutes
||pre-sliced fresh Mushrooms
|| medium onion
||olive oil or vegetable oil, divided
||lean ground chicken
||can (7.5 oz/213 mL) tomato sauce
||can (14 oz/398 mL) beans in tomato sauce
|1 - 1 1/2 tbsp
||Pinch hot red pepper flakes (optional)
||large (10" 25cm) tortillas
||(200g) block cheddar cheese
||low fat sour cream
|| mild, medium or hot salsa
How To Make it:
- On cutting board stack 2 mushrooms slices one on top of the other; with sharp
knife slice crosswise into narrow short strips; repeat with remaining mushrooms; set side. With sharp knife cut onion in half on cutting board, place flat side down and cut in both directions to coarsely chop.
- Add 1 tbsp (15 mL) oil to skillet and place on burner; turn to medium high heat. Add ground chicken and with large spoon stir while cooking (about 3 minutes) to break up into small pieces. Stir in onion and mushrooms; crush garlic into pan and continue cooking and stirring until lightly browned, about 5 minutes. Stir in beans with sauce, tomato sauce,1 tbsp(15 mL) chili powder, cumin and hot red pepper flakes if desired. Lower heat to medium-low and cook stirring occasionally 8-10 minutes or until very thick. Turn off burner and move skillet to a cold burner. Taste and add more chili powder if desired.
- Preheat oven to 400º (220ºC). On cutting board cut cheese into 30 (½”/1cm) cubes.
- Lay tortillas on counter; spoon ½ cup (125 mL) filling on to the bottom third of each tortilla, leaving a 1”(2.5 cm) border; arrange 5 cubes of cheese on top each one. Fold the bottom of tortilla over filling and fold the sides in to seal filling. Roll up tightly from bottom to enclose completely.
- Using pastry brush lightly coat baking pan with 1 tsp (5 mL) oil and place rolled tortillas, seam side down on the pan. Brush remaining oil on tops and sides of filled tortillas.
- Place baking pan in middle of oven; bake for about 15 minutes or until lightly browned on the bottom. If desired turn on broiler for 2-3 minutes to crisp and brown the tops.
- Cool 4-5 minutes; mix sour cream and salsa in small serving dish. Using serrated knife cut tortilla rolls in half diagonally. Serve with dipping sauce.
Makes 6 servings
Variations: To serve chili in a bowl reduce cooking in the skillet to 4-5 minutes or until just slightly thickened. This also makes a great topping for baked potatoes or serve it over cooked pasta and garnish with grated cheese and dipping sauce.