Quick chicken burritos

Since I normally never eat lunch, I am always hungry when I arrive home from the office. Often, I plan out a big meal while driving home. This wasn't the case the other day. 

I wasn’t sure what to make for dinner, I looked in the freezer, and found a boneless chicken thigh. Hmm. I could do something with that. Then, in the fridge, I saw some large tortillas. Ok, I know what’s on the menu now. Here’s how I made dinner. These are a little milder than my normal burritos.

1 boneless chicken thigh,

Olive oil

Red pepper flakes

Garlic powder

Cumin

Oregano

1 bell pepper

1 large onion

Worcestershire sauce

Soy sauce

3 large burrito sized tortillas

Louisiana Hot Sauce

Mozzarella cheese

Preparation

You want to heat two cast iron pans. One medium one for the chicken, and one very large one, to heat the tortillas. While they are heating, cut up the chicken thigh into bite sized pieces. Add enough olive oil to coat the bottom of the medium cast iron pan, and add the chicken. Stir and let that sizzle while you cut the onion and peppers.

Cut the bell pepper into bite sized strips, and cut the onion into wedges. Stir the chicken and continue cooking that until it browns on all sides. Sprinkle the chicken with about a teaspoon of cumin, and give it a generous sprinkle of red pepper flakes. Now dust it with a little oregano. 

Add the bell peppers and stir. Give that a minute, and then add the onion wedges. Stir and break up the onion wedges. Let that sizzle for a couple of minutes, until the onions have softened a bit. Splash on some Worcestershire sauce, and then splash on some soy sauce. Stir as that sizzles. Turn the heat off. You are ready to heat the tortillas.

Take each tortilla, heat it on the large cast iron pan, for about fifteen seconds per side. Set it on a plate, and spoon on some of the chicken and vegetables. Splash on a little Louisiana Hot Sauce, and then sprinkle on some shredded Mozzarella cheese. Fold the sides over and roll up the burrito. Set it seam side down on the hot cast iron for about fifteen seconds, and remove to a serving plate. Repeat with the other two tortillas. This should be exactly the right amount of filling for three stout burritos.

Serving

Along with your burritos, you need tortilla chips and a good hot salsa. I also suggest a tossed salad. If you want to get fancy, you can serve some jalapeño poppers (I’ll have to do that recipe one of these days). Ice cold beer is always good, but a chilled Riesling, or other off-dry white will do. Or, grab some limes and make some margaritas.