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Add a photoRaciónes: 12
Ingredientes
- 12 lrg flour tortillas
- 1 x green pepper
- 1 med white onion
- 2 stalk celery
- 2 x tomatoes, whole and peeled
- Â Â water to cover bottom of stock pot
- 6 lb boneless chicken meat, white and dark
- Â Â garlic, salt and pepper to taste
- 1 lb cream cheese
- 1/2 c. half-and-half
- 1/2 ounce fresh jalapenos, diced
- 1/2 ounce chicken base
Direcciones
- For the Guisado: Add in vegetables, except tomatoes, to pot and cook till softened, about 30 min. Crush tomatoes and add in, along with spices. Add in chicken and cook for another 30 min till meat is cooked cooked.
- For the cream cheese mix: Soften cream cheese, place all ingredients in a mixer and blend proportionately. Make chicken burros by placing meat in center of large soft flour tortilla, rolling halfway, folding both ends and completing the rolling process. If needed, use a toothpick to hold tortilla in place.
- Fry burro in vegetable oil and set aside. Cut each into thirds. Place 1/2 oz of cream cheese, along with a cheddar cheese slice, on top of each. Bake in 3507 oven till cheese melts, about one minute. Serve with rice and beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 12 servings | |
| Calories 485 | |
| Calories from Fat 334 | 69% |
| Total Fat 37.41g | 47% |
| Saturated Fat 14.68g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 240mg | 10% |
| Potassium 455mg | 13% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.51g | 2% |
| Protein 31.65g | 51% |
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