Twice Grilled BBQ Burrito
Original Source:

Date Posted 09/26/2004
Date Modified 09/26/2004
Prep Time 0-15 Minutes
Cook Time 15-30 Minutes
Servings 4
Recipe Type Main Course
Main Ingredient Chicken
Cooking Style Grilled
Submitted By:

Mike Flaminio (Profile)
East Lansing, MI

Member Since: September 2004
Recipes Posted: 10

1/2 Green Pepper
1/2 Red Pepper
1/2 Medium Onion
2-3 Chicken Breasts (Skinless/Boneless)
BBQ Sauce
Large Flour Tortillas
Spanish Rice + Ingredients
Butter/Margarine
Shredded Colby-Jack Cheese (1 Cup)
Green Onions (optional)
Salsa (optional)

This is an attempt at doing this burrito from Chi-Chi's. They're closed down now, so have to keep trying from memory!

This makes about 4-8 burritos. You can add more chicken or just ust more rice for more filler. A serving will be 1-2 burritos per person, depending appetites and on how big you make them. The idea of this burrito is it's "twice grilled." The insides are grilled, then assembled and grilled again. I like to cook the chicken on a grill for the flavor and then for second grilling, I use the oven broiler. Putting the finished burritos on a grill might be a challenge if you're not an expert burrito folder.

I first grill the chicken. I just grill the chicken breast with garlic salt and pepper. When done, cut into strips like you would a fajita and put to the side.

Start the Spanish Rice using your favorite brand. Zatarin's has been my choice lately. Follow directions on box for any other ingredients.

In a saute or frying pan, melt a little margarine and saute the chopped peppers and onions on low. After the onions start to get translucent, add in the cut up chicken, some BBQ sauce and mix together. The idea is to get the chicken hot and mix all the flavors together. [If you'd prefer to not use a grill, you can just cook the cut up chicken raw in the pan with the onions and peppers.] I like it to be a little saucy, but not running with BBQ. To time everything you can just turn this down to warm and cover until you're ready to assemble everything.

I buy the largest tortillas I can find. This makes folding the burritos easier. When rice is ready, wet a paper towel and wipe down both sides of your burritos. I'd only do four at a time. Place them on a plate and cover with the paper towel in the microwave. Microwave them on high for 30-45 seconds.

Before we start folding burritos, you're going to want get a cookie sheet with aluminum foil ready. Fire up the broiler and start folding burritos.

Move all ingredients together for assembly. Take one tortilla and place it on a dry paper towel. You're going to want to place the food in a short perpendicular line about 1/4 away from the edge facing you. Put about two spoons full of rice with four or so strips of chicken followed by a sprinkle of shredded cheese. You want to leave about 1/4 of the tortilla without filling on each side of the line. Careful to to overload it or else it'll be tricky to fold. Now fold the 1/4 edge closest to you over the line of filling, then fold the sides inward and finally fold the rest over away from you so that the weight of the filling is resting on the edge away from you. If this all makes sense to you, you'll have a nice little burrito! It might take a couple tries, but the key is use soft tortillas and not too much toppings. You may want two burritos per person.

Place each burrito on the cookie sheet. Cover each burrito with BBQ sauce and then slide under the broiler. They can take about 5 minutes or so, but watch them. You'll want keep them under until the tortilla starts to brown, but watch for any burning on the BBQ sauce or burrito.

Serve with rice on the side. Sprinkle both the burrito and rice with some cheese. If you've got some green onions around, chop some up and place on burrito. Finally, if you have some salsa around, spoon a little on the side and you're good to go.

Chi-Chi's served this with a sweet corn cake. I haven't tried making this yet, but it's a good contrast against the spicy.

1 Comments for This Recipe
Add a Comment to This Recipe

Brian Paloski
New York, NY
Viva el Chi Chi's
08/07/2006 07:22:42
If only I could go back in time and have one of these again. Memories of Tim sucking down the salsa water still haunt me at night. I finally tried these the other day, and I do have to say that Mike has kept "El Diablo" alive. Viva el Chi Chi's!



Home | Search for Recipes | Add Recipe | Your Profile
Log In | Log Out