Chicken Burrito, Dip

  

For the big game, let's go South...by Southwest. We present the flavors of the southwest, brought out beautifully in a dip!  Dana Bowen, who's the Executive Editor for Every Day With Rachael Ray told Tonia's Kitchen about a recipe for Chicken Burrito Dip. Dana told Tonia you don't even have to cook chicken, just use shredded rotisserie chicken and cook it all in a cast iron skillet. That transfers heat more efficiently and, as a result, the cheese will stay as hot as the valley floor in Phoenix!  It's a true taste of the southwest.

Ingredients

• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 2 cups shredded rotisserie chicken
• 1 1/2 cups canned black beans, rinsed
• 1 cup frozen fire-roasted or regular corn, thawed and drained
• 1 cup red enchilada sauce
• 1 medium canned chipotle in adobo, chopped, plus 1 tbsp. adobo sauce
• 2 teaspoons ground cumin
• 3 cups shredded Monterey jack cheese
• Sour cream and chopped fresh cilantro, for garnish
• Corn chips, for dipping

Directions

1. Preheat the broiler. Heat a medium cast-iron skillet over medium. Add the onion and garlic and cook, stirring often, until the onion is charred in spots, about 5 minutes. Stir in the chicken, beans, corn, enchilada sauce, chipotle and adobo sauce, cumin and half the cheese. Increase the heat to medium-high and bring to a simmer; remove from the heat.
2. Sprinkle with the remaining cheese. Broil until brown and bubbly, 3 to 5 minutes. Garnish with the sour cream and cilantro. Serve with the corn chips.

Can a Burrito be Healthy?

  

Yes it can be!..thanks to delicious ingredients like brown rice, chickpeas and cauliflower, but it doesn't skimp on the taste.  Susie Middleton, who wrote the cookbook Simple Green Suppers stopped by Tonia's Kitchen to talk about her Spiced Cauliflower, Chickpea and Brown Rice Burrito with Arugula.  It's really a symphony of fine flavors with her Susie's Lime-Chipotle sauce.  All in all, a fresh take on a south-of-the-border classic, that can really make your lunch or dinner!

Spiced Cauliflower, Chickpea, and Brown Rice Burrito

with Arugula

Makes 4 burritos

2 cups cooked short-grain brown rice

1 cup cooked chickpeas or canned chickpeas, drained and rinsed

4 large (burrito-size, 10-inch) flour tortillas

Double recipe Spiced Cauliflower Sauté (recipe below) reheated if necessary

⅓ cup or more chopped toasted pecans or toasted sliced almonds

⅓ cup Lime-Chipotle Sauce (recipe below)

1 large or 2 small avocadoes, cut in half and sliced

1 to 1½ cups loosely packed arugula, or 20 to 30 small sprigs of fresh cilantro

1. In a medium bowl, stir together the rice and the chickpeas. Reheat in a microwave on high for 2 minutes or in a medium saucepan, covered, over low heat.

2. Warm the tortillas.

3. Place 1 tortilla on your work surface. Spoon about ½ cup of the warm rice and chickpeas onto the lower center of the tortilla, forming a rough shape a little bigger than a deck of cards (with the long side facing you). Put a portion (one quarter) of the cauliflower sauté on top of the rice and chickpeas. Sprinkle with a quarter of the pecans. Add a generous spoonful of lime-chipotle sauce and several arugula leaves or sprigs of cilantro. Top with a portion of avocado slices and a bit more lime-chipotle sauce if desired.

4. Wrap the burrito: Start by folding up the bottom (the side closest to you); then fold the two sides in, keeping the filling layered and compact. Then roll the whole burrito tightly over the rest of the tortilla to close it. Cut the burrito in half on a sharp diagonal and arrange the two halves on a plate. Repeat with remaining tortillas and filling.

Spiced Cauliflower Sauté

Makes about 1½ cups,

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon paprika

¼ teaspoon red pepper flakes, or to taste

2 teaspoons grapeseed or vegetable oil

2 cups small (1-inch) cauliflower florets

½ teaspoon kosher salt

2 teaspoons unsalted butter

1 teaspoon minced fresh garlic

Lemon wedge

1 to 2 tablespoons chopped fresh parsley, to taste (optional)

1. In a small bowl, stir together the cumin, coriander, paprika, and red pepper flakes. Set aside.

2. In a medium skillet, heat the oil over medium-low heat. Add the cauliflower and salt and stir, then cover and cook, uncovering occasionally to stir, until the cauliflower has lost its opacity and is browning in spots, 7 to 9 minutes. Push the cauliflower to one side, and add the butter. When the butter has melted, add the garlic and the spice mixture, and cook until softened and fragrant, about 30 seconds. Stir together

the sautéed spices and cauliflower. Remove from the heat and season with a squeeze of lemon. Toss in the parsley (if using). Spoon onto the warm pancake or add to another

dish.

Lime-Chipotle Sauce

Makes ½ cup

¼ cup mayonnaise

3 tablespoons Greek yogurt

1 tablespoon plus 1 teaspoon fresh lime juice

½ teaspoon freshly grated lime zest

½ to 1 teaspoon minced canned chipotle in adobo, or 1 teaspoon sriracha sauce plus ¼ teaspoon dried chipotle powder or smoked paprika

Pinch of kosher salt

In a small bowl, whisk together all the ingredients. Let sit for 1 minute. Taste, and adjust seasonings as you like. Transfer to a small serving bowl.