What's for Dinner 4/4/13

Hey Foodies, Tonight the recipe for dinner comes from the April 2013, volume 6, number 3 Food Network Magazine pg. 100. Chipotle Chicken Burritos It is a quick and easy recipe that my family really enjoyed (and that's saying something with my kids). Anyway let me share the recipe and what I did to make it Gluten Free and what I changed because of family tastes. 1 tablespoon vegetable oil 3/4 cup pico de gallo or fresh salsa 1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can 1 14-ounce can pinto beans, drained and rinsed 1 1/2 cups shredded rotisserie chicken, skin removed 1/4 cup roughly chopped fresh cilantro Kosher salt 4 burrito-size flour tortillas 1 1/2 cups cooked white rice, warmed 1 1/2 cups shredded monterey jack cheese (about 5 ounces) 1 1/2 cups shredded romaine lettuce Guacamole, for serving (optional) 1 Heat the vegetable oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle, and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt. 2. Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo. 3. Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole. Per serving: Calories 731; Fat 30 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1,501 mg; Carbohydrate 70 g; Fiber 8 g; Protein 43 g. Okay now that you have the original recipe let me tell you what I did with it to make it GF. 1. I didn't use rotisserie chicken, we think that it's really greasy. I used chicken tenderloins instead. They cook up quickly and are much less greasy. 2. Because my family likes black beans better than pinto beans and my wife doesn't like chipotle flavor I used two different pans to make two different fillings. 3. I put a tablespoon of olive oil in each pan and cooked up the chicken. I seasoned the chicken with salt and pepper. In one pan I also put 1 can of mild Rotelle to season the chicken ( my family likes the flavor). In the other pan I put a 1/2 cup of pico. 3. After the chicken was cooked I had my kids shred it. I kept the two pans separate. 4. I followed the recipe in section one at this point. I put the chipotle in with the pinto beans, the black beans I kept chipotle free. 5. I also left out the cilantro (my family doesn't like it). 6. I used flour tortillas for my family (leaving the cheese out of my wives because she's allergic) 7. I used large corn tortillas or myself but they didn't really work. If you don't make them fresh they don't roll very well. I recommend you crush up corn chips and make a salad out of the burrito filling. If you like making homemade corn tortillas go for it. When dinner was over my kids plates were empty. That's all the proof I need to know that dinner was a success. Try it out and let me know how you like it. Happy eating.