Wednesday, March 19, 2008

Chicken, Mushroom and Goat Cheese Burritos

I pulled this recipe out of a magazine and held on to it for a long time. Thinking about it later, I'm not sure why. I love burritos, yes. But burritos with mushrooms and spinach? What was I thinking?

My older self must have known something my recent self didn't, because I could hug old me. These burritos, as weird as they are, are scrumptious. Filling and delicious and HEALTHY! How many burritos can claim that? And quick-to-make! I got home and 20ish minutes later, Dave and I were chowing down on burritos with spinach in them. Crazy!

For whatever reason, I couldn't find green salsa at the store or they were out, but I didn't get it. We had lots of jars of salsa in the fridge already, so I dumped in some of a couple. Please feel free to use whatever salsa your heart desires. This is a perfect opportunity to impulse-buy a rotisserie chicken, too. (Except, if it's on your grocery list, it isn't much of an impulse-buy, now is it?)


Chicken, Mushroom and Goat Cheese Burritos
c/o Everyday Food Magazine
http://www.marthastewart.com/recipe/chicken-mushroom-and-goat-cheese-burritos?autonomy_kw=goat%20cheese%20chicken%20mushroom%20burrito&rsc=header_1

2 tablespoons olive oil
1 medium onion, chopped
1 jalapeno chile (ribs and seeds removed for less heat), minced
Coarse salt and ground pepper
10 ounces white button mushrooms, trimmed, thinly sliced
1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
1 package (10 ounces) frozen corn kernels
1 cup prepared green salsa, plus more for serving
6 burrito-size (10-inch) flour tortillas
1 bunch flat-leaf spinach, thick stems removed (3 cups)
1 log (5 ounces) soft goat cheese, crumbled

In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.

Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.

Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.

Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.

Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.


2 comments:

Deborah said...

Yeah, I would have never thought to add mushrooms and spinach to a burrito, but it sounds like this really works!

Flanboyant Eats said...

Hi Katie...nice meeting you today...i'm so excited and hope to be selected!! you too!! do you feel good about it?? :)

Wonder what Jason's thinking! LOL!

Anyway, just wanted to say hello since I found your site. Love this recipe! Love the combination!

Let me know if you make it!

Best,
B