I‘m not sure how it happens (no one has gone over the birds and the bees of flat bread reproduction with me) but somehow there is an unfailingly steady supply of nearly expired tortillas in our refrigerator. My wandering mind is intrigued. Is the tortilla reproduction an asexual “budding” event as is common in yeast or are we talking about some hot tortilla on tortilla action? Anyhow, in an effort to combat this tortilla proliferation (since I don’t have any flat bread prophylactics), I offer a special chili burrito recipe.
1 T olive oil
¾ C red onion, diced
1 pound boneless, skinless chicken breast, diced
1 T chili powder
1 T chipotle in adobo sauce
1 t garlic powder
1 t cumin
1 t paprika
1 C tomato sauce
1 T sugar
1 T cider vinegar
1 can (15 Oz) Great Northern Beans drained
Sliced sweet orange peppers
1) Sauté onion and chicken in oil until nearly cooked through.
2) Add chili powder, chipotle, garlic powder, cumin, and paprika and stir to coat the chicken.
3) Sauté an additional 3 minutes.
4) Add sauce, sugar, vinegar, and beans.
5) Stir well and simmer 30 minutes- the final 15minutes uncovered.
6) Place chili on tortilla and added sliced peppers. Roll.
It appears that I have found a tasty was to cull the tortilla herd. I had aimed for a spicy, sweet, and sour combination in using the chipotle, sugar, and vinegar. In the end, the chili was not too spicy, or sweet or sour but reasonably balanced on all fronts. Heck, it tasted pretty damn good. The ITP ate it without complaint. All was very quiet until Pre commented that it tastes pretty similar to some of the other chilis I have made this year. In the same breath he suggested that we next embark on 365 days of oatmeal. Do you see the hypocrisy? Anyway, oatmeal- Ick.