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Homemade Chipotle

June 21, 2010

My husband is not a hard man to please. He will literally eat just about anything with gusto and joy, especially if he doesn’t have to make it. I appreciate that a lot since I do the majority of the cooking around here. But as much as I like cooking, most of my cooking involves really simple things that don’t take a long time. Every so often, though, I get a bug to spend some extra time cooking something that I know we’ll really love – Father’s Day was the day. It worked out because the kids took late naps, John took a nap on the couch and I got to come home from work early(giving me some extra time).

His favorite all-time food/meal is Chipotle(See? Not hard to please!). Their closest location isn’t super far away, maybe 30-40 minutes, but it’s not super close either. Qdoba is much closer and very close second for me, but he will barely step foot in and definitely won’t even consider it a comparison. We could have just gone, but we decided that it would be pushing our luck with late naps and bedtimes and might be more worth just attempting it here. I knew what I wanted to make and had a rough idea of recipes in my head, but googling was just the ticket for the right combos of ingredients and little touches I wouldn’t have known to include.The chicken isn’t quite the same as theirs because I didn’t have time to marinate and grill, so I made it easier on myself and it worked out well(recipe below).

The elements of the burritos:

  • Chipotle Chicken and Beans (here’s a recipe more like the original if you have the time)
  • PW’s Pico de Gallo
  • Big flour tortillas (mini whole wheat tortillas for mini-burritos for the kids – they were cute)
  • Cilantro Lime Rice
  • Guacamole
  • Shredded Mexican cheese(I love that blend)
  • Sour Cream

We wound up being a bit heavy on the cilantro in everything, so I might leave a bit out next time(like in the guacamole), but as a whole they turned out to be FANTASTIC. Definitely worth the work and it’s nice to have multiple meals for the same amount we would have paid for one meal eating out. The one thing I forgot? We needed more aluminum foil! So we couldn’t wrap to make them easier to eat, but it worked out. I stuffed them less than I would have with foil to wrap and we still had more than enough – that one little thing saved us a whole bunch of calories.

Simple Chipotle Chicken and Beans

-2T oil

-about 1lb. of chicken thighs

-1 can chipotle salsa {note: it’s called “salsa,” but you could easily make the same thing with throwing a can of actual chipotles into a blender with a bit of tomato paste, this just saved me a step and one more thing to clean)

-1/2 onion, diced

-2 t minced garlic

-1 can black beans, rinsed and drained

-1 can pinto beans, rinsed and drained

  1. Brown the chicken in oil until cooked. Remove from pan and drain any fat left in the pan.
  2. Throw in the beans, onion, garlic and chipotle sauce and let them start to heat.
  3. Remove the skins and bones from chicken and dice remaining meat. Throw that in the pan, too.
  4. Let it all heat up.

Combine the chicken/bean mixture with everything else in a tortilla, wrap it like a pro and eat! So good!

2 Comments leave one →
  1. June 21, 2010 10:00 pm

    I’m drooling over that pico de gallo with all that cilantro. You can never have too much cilantro in my book.

  2. June 23, 2010 10:20 am

    Yum! I love how colorful fresh salsa is. Your recipe is printing…thank John!

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