Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Chicken Burritos with Black-Bean Salsa and Pepper Jack
Serve these delicious burritos for lunch or supper. Pepper Jack cheese looks innocent enough but adds a nice kick to these burritos.
Rating:
Read Reviews(19)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 2/3 cups black beans, drained and rinsed (from one 15-ounce can)
2 scallions, including green tops, chopped
1 tablespoon fresh lemon juice, or lime juice
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/3 pounds boneless skinless chicken breasts, about 4
1/4 teaspoon chili powder
1/4 teaspoon fresh ground black pepper
1/2 pound jalapeno cheese, grated
4 large 9 inch flour tortillas




Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.

Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.

Heat the oven to 350 degrees. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.


Wine Recommendation: With the heat from the cheese, stay away from any serious, high-alcohol, low-acid wines. Try a white from a cooler growing area such as a riesling from the Finger Lakes region of New York.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//