Mexican Grill Naked Chicken Burrito
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| 1 cup | rice |
| 1/2 cup | black or pinto beans |
| 1 cup | marinated grilled chicken, sliced into bite-size pieces |
| 1/4 cup | shredded cheddar cheese |
| 3 Tbsp | salsa |
| 1 Tbsp | sour cream |
| 1 Tbsp | guacamole |
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| mound rice onto plate; top with beans then add grilled chicken. top |
| the chicken with cheese and salsa. finish with dollop of sour cream |
| and guacamole. |
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| | guacamole |
| 4 | avocados |
| 1 | jalapeno, cored, deseeded and finely diced |
| 1/2 cup | cilantro, chopped |
| 1/4 cup | red onion, finely diced |
| 1/4 tsp | salt |
| | juice from 1 lime |
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| take the stems off the avocados. cut the avocados in half and remove |
| pit. scoop out the meat and place in a bowl. mash to smooth |
| consistency; add remaining items and mix thoroughly. refrigerate |
| until ready to use. |
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| recipe_usa_gr...@yahoogroups.com |
| contact recipe_usa_group-ow...@yahoogroups.com |
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| (ID: 4834) Mirror: rec.food.recipes: Sun, Nov 21, 2004 |