It’s been a while since I shared my recipe for southwest chicken burritos. I should be saying: ‘Bonnie’s recipe for southwest chicken burritos!’ Either way this recipe is a dandy. It’s a great way to stretch the meat and get a great deal of bang for the time spent in the kitchen!
This week I prepared a delicious rump roast in the crockpot. Which I might add is a good place to prepare a rump roast. The cost for the big roast was about $20.00. Our family has had about 4-5 different meals from the $20. Roast. This weekend I decided to do a beef version of the Southwest Chicken burritos. They turned out great. The big recipe yields our family plenty for daily lunches. When everyone says they’re done with them, the wraps head to the freezer for a fast meal at another time. (Usually they don’t get to this stage!!!)
Here are some changes I made as I flipped it to beef:
I used 1 1/2 large green and red peppers
NO cilantro, because my spouse doesn’t like it!
I drained both corn and black beans into the dish.
The beef was chopped very small.
Left the spinach in, my favorite part
Switched the cheese around.
Added wild rice I had cooked in the freezer 1 1/2 cups, approx.
With all the added vegies and rice we stretched the contents even more.
I also didn’t use as much meat as the chicken version indicates. Maybe 2 cups.
Usually if I make a couple of large meals each week it carries our family for 3-5 meals. This week I was also able to procure 3 quart jars of ‘Rebecca’s’ Tomato
Basil Soup. You bet, I know how to make good homemade soup, but after an 8-9 hour workday, it’s divine! It’s divine even after you’ve been home all day!
Add the grilled cheese sammies and it becomes a gourmet meal. I knew you would ask me where you can purchase this wonderful soup. Here in Branson I get mine at the Amish Store, $5.95 a quart. You can order it on line, but it’s just way out there in price. If you live near any Amish or Mennonite stores I would check with them or consider asking them to carry it.
Remember whenever you are making tomato soup, especially good ole’ Campbell’s, don’t add water, add milk or half an’ half & milk together.
Put in a pat of butter, dry basil, and lastly a sprinkling of parmesan or a light white cheese on the top. A couple of years ago I did grilled cheese sandwiches, gourmet style, and tomato soup for a baby shower. Everyone raved about the soup, gang, it was Campbell’s with all the embellishments!! (I did sneak in a little heavy cream.)
This past weekend I shopped with my friend, Jan, and with Ervin & Phillip, on Sunday, for household items. I didn’t get much done on the home front except laundry, but it was a great weekend. Even got in a few banana pancakes for
Breakfast.
Look out for those friends and neighbors this week. Reach out, see if you can lighten someone’s load. Simply yours, The Covered Dish.
Southwest Chicken Eggrolls
3 tablespoons olive oil
2/3 cup red pepper chopped fine
1 onion chopped fine
4 cups cooked chicken diced and seasoned with salt & pepper
1 1/2 cups cooked black beans drained
2 cups fresh spinach chopped fine
1 cup frozen corn
1/3 cup jalapenos chopped fine
2 1/2 teaspoons cumin
2 1/2 teaspoons chili powder
1/2 teaspoon cayenne
1 tsp garlic powder
1/3 cup finely chopped cilantro
12 oz. shredded pepper jack cheese
Flour Tortillas
Heat 3 tablespoons olive oil in a large skillet. Add red peppers, onions, jalapenos and corn. Cook until tender. Stir in cooked chicken, black beans and spinach. Add cumin, chili powder, and cayenne and garlic powder. Stir and cook until thick; stir in cilantro, melt in cheese.
Using medium soft taco size flour tortillas, place 1/3 cup of filling into the center of the tortilla. Fold the side edges in and roll tightly. Wrap each in plastic wrap and place on a cookie sheet. Freeze overnight. Then place in Ziploc freezer bag and put back in the freezer.
Monterey Jack can be used if Pepper Jack is too spicy. To bake place frozen unwrapped eggrolls on a jelly roll pan. Bake at 350 degrees until golden brown and crispy. Approximately 30 minutes. Could also be deep fried.
Serve with a sauce mixture of sour cream, salsa of choice and guacamole.
Bonnie started in 2015 as my assistant. I’ve gained a great cook & friend.
The staff says we’re foodie trouble. We’re both creative and we throw something new around on a daily basis.
