This recipe is super easy to make. I cooked my chicken ahead of time, then added the rest of the ingredients once cooled. This recipe is taken from Kraft's "What's Cooking" magazine Summer 2013. My kids love Mexican food, so I like to change up our usual recipes. I found that 1/2 a pound of chicken wasn't enough, I ended up using 3 breasts of chicken and made 6 good sized tortilla pockets. I did not need the egg to seal the tortillas that I put the refried beans in as they stuck just fine. I made 3 tortillas without the beans for my kids and used the egg to seal those ones. I served my tortilla pockets with the left-over refried beans and freshly made guacamole.
2 tablespoons oil, divided
1/2 lb. (225 g) boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup Kraft 3 Cheese Mexicana Finely Shredded Cheese
1/2 cup salsa
1/2 cup frozen corn
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
6 large flour tortillas
3/4 cup canned retried beans
1 egg, beaten
1. Heat oven to 400F.
2. Heat 1 tablespoon oil in large skillet. Add chicken; cook and stir 4 minutes or until done. Remove from heat. Stir in cheese, salsa, corn, cilantro and cumin.
3. Spread tortillas with beans. Spoon chicken mixture down centres of tortillas. Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet. Brush top edge with egg; press onto packet to seal. Place, seam-sides down on baking sheet; brush with remaining oil.
4. Bake 20 minutes or until golden brown.
This recipe took a lot of time, but it was well worth it! I took this recipe from "Food" by Guy Fieri. I highly suggest making the Grilled Ketchup. The recipe is on this blog as well.
SHRIMP
1 Tablespoon dried oregano
1 Tablespoon cumin seeds
1 garlic clove, crushed
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon olive oil
1 teaspoon hot sauce
1 pound shrimp (21/25 count), peeled, deveined, and butterflied
COCKTAIL MIXTURE
1 1/2 cups Grilled Ketchup (recipe on blog) or regular ketchup
12 ounces orange soda
1/3 cup fresh lime juice
3 Tablespoons hot sauce
1 English cucumber, peeled and cut into 1/2-inch dice (about 2 cups)
2 avocados, pitted, peeled, and cut into 1/2-inch dice
1 cup 1/2-inch-diced red onion
3 Tablespoons chopped cilantro
Lime and saltine crackers for garnish
1. FOR THE SHRIMP, mix all the ingredients except the shrimp in a resealable 1-gallon plastic bag. Add the shrimp and marinate in the refrigerator for at least 1 hour or up to 6 hours.
2. Preheat the grill to medium-high. Remove the shrimp from the marinade and drain well. Discard the marinade. Grill the shrimp until opaque, about 3 to 5 minutes. Remove from the heat and refrigerate immediately.
3. FOR THE COCKTAIL MIXTURE, combine the ketchup, soda, lime juice, and hot sauce in a large bowl and mix until blended. Gently mix in the cucumber, avocado, onion, and cilantro.
4. Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the cocktail mixture.
5. Serve in martini glasses with slices of lime and saltine crackers.
