Tortilla Omelet Burrito With Pulled Chicken And Salsa Verde Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TORTILLA OMELET BURRITO WITH PULLED CHICKEN AND SALSA VERDE



Tortilla Omelet Burrito with Pulled Chicken and Salsa Verde image

Provided by Bobby Flay

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 16

6 tomatillos, husks removed, halved or quartered
4 whole garlic cloves
3 jalapenos, stems removed, halved lengthwise
1 small red onion, coarsely chopped
Canola oil
Kosher salt and freshly ground black pepper
1/4 cup fresh lime juice
2 tablespoons honey
1 store-bought rotisserie chicken, skin removed and cut into pieces, meat shredded in large pieces
5 large eggs
Few dashes hot sauce, optional
Four 10-inch flour tortillas
1/2 cup chopped fresh cilantro, plus whole leaves for serving
3/4 cup grated sharp Cheddar
3/4 cup grated Monterey Jack
1/4 cup creme fraiche

Steps:

  • Preheat the oven to 375 degrees F.
  • On a baking sheet, toss the tomatillos, garlic, jalapenos and onions with 1/4 cup canola oil. Season with salt and pepper. Roast in the oven until everything is nice and soft, 20 to 25 minutes. Reduce the oven heat to 200 degrees.
  • Transfer the roasted vegetables to the bowl of a food processor and process until smooth. Pulse in the lime juice and honey. Set aside.
  • Heat 1 tablespoon canola oil in a large skillet. Add the shredded chicken, season with salt and pepper, and cook, stirring a bit, to just warm the chicken, about 2 minutes. Stir in the salsa and cook until warmed through, another 1 to 2 minutes. Cover and keep warm.
  • Heat 2 tablespoons canola oil in a medium nonstick pan over medium-high heat. When hot, add the chicken skin and cook until golden brown and crispy on both sides, about 20 seconds. With a slotted spoon, remove the chicken skin to a paper-towel-lined plate and season with salt and pepper.
  • Whisk together the eggs in a large baking dish until light and fluffy. Sprinkle with salt and pepper, and add a few dashes of hot sauce if using.
  • Heat 2 tablespoons canola oil in a large nonstick pan until it begins to shimmer. Dip a tortilla in the egg mixture and turn to coat; make sure the tortilla is totally submerged and fully covered in egg. Transfer the tortilla to the pan, letting excess egg run off; fry until golden brown on both sides, about 1 1/2 minutes per side. Remove to a plate. Repeat with the remaining tortillas.
  • Stir the chopped cilantro into the chicken mixture. Spoon some of the chicken and salsa verde across the center of the tortillas, leaving 2-inch borders on either end. Top the chicken with some Cheddar and Monterey Jack and some of the crispy chicken skin. Fold the short sides of the tortilla over the ends of the chicken, then roll up into a burrito and place, seam-side down, on serving plate. Keep the first two burritos warm in the oven while you repeat with the remaining tortillas and filling.
  • To serve, dollop each burrito with some creme fraiche and garnish with cilantro leaves. Serve hot.

ROLLED OMELET BURRITO



Rolled Omelet Burrito image

Provided by Bobby Flay

Time 10m

Yield 1 serving

Number Of Ingredients 9

2 tablespoons canola oil
4 ounces Mexican chorizo (ground)
1 small jalapeno, sliced, with seeds
1 1/2 tablespoons butter
3 large eggs
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground black pepper
1/2 cup grated Monterey Jack cheese
One 12-inch flour tortilla

Steps:

  • Heat a skillet over high heat. Add the canola oil and chorizo and start to brown, about 2 minutes. Then add about half the jalapeno and cook until the chorizo is golden brown and cooked through, stirring occasionally. Set aside. Heat the butter in a small nonstick pan over medium heat. Whisk the eggs in a bowl and sprinkle with salt and pepper. Pour the egg mixture into the pan. Cook the eggs by whisking constantly and shaking the pan vigorously until the eggs begin to set but are still quite loose. Spoon the chorizo mixture down the center, top with the remaining jalapeno slices and the cheese, and continue cooking until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Fold the omelet into thirds, and turn it out onto a cutting board or a plate. Over a burner on medium heat, soften the tortilla, 8 to 10 seconds on each side, or in a skillet over medium heat for 1 to 2 minutes per side. Gently place the omelet onto the tortilla and wrap around it tightly. Slice in half on a diagonal.

PRESSED CHICKEN WITH SALSA VERDE



Pressed Chicken with Salsa Verde image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups (packed) fresh Italian parsley leaves
1/4 cup fresh tarragon leaves
5 cornichons
3 cloves garlic, crushed
2 anchovy fillets
3 tablespoons white wine vinegar
2 tablespoons capers, drained
Kosher salt and freshly ground black pepper
1/2 to 3/4 cup extra-virgin olive oil
4 each bone-in, skin-on chicken breasts and thighs
Kosher salt and freshly ground black pepper

Steps:

  • For the salsa verde: Put the parsley, tarragon, cornichons, garlic, anchovies, vinegar, capers and some salt and pepper in a food processor. Pulse a few times to coarsely chop the herbs. With the machine running, drizzle in the olive oil to make a thick but pourable sauce. Taste and adjust the seasoning as needed.
  • For the pressed chicken: Heat a charcoal or gas grill to medium-low.
  • Season the chicken on both sides with salt and pepper. Line up the breasts skin-side down on the grill and lay a piece of foil on top to cover; do the same with the thighs. Set a heavy skillet on top of the breasts and a second skillet atop the thighs. Weight each skillet with a foil-wrapped brick. Cover the grill and cook, checking for color once or twice, until the skin is deep golden-brown and crisp, 15 to 20 minutes. Remove the bricks, skillets and foil and set aside. Flip the chicken, cover the grill and cook until the chicken reaches an internal temperature of 160 degrees F, another 5 to 10 minutes depending on thickness.
  • Remove the chicken to a cutting board and let rest for 5 minutes. Cut each breast through the bone into 3 or 4 pieces and transfer to a platter along with the whole thighs. Drizzle the chicken with some salsa verde. Serve the remaining salsa verde on the side.

CHICKEN SALSA VERDE



Chicken Salsa Verde image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Four 6-ounce chicken thighs, boneless and skinless, at room temperature
2 tablespoons plus 4 teaspoons canola oil
4 teaspoons kosher salt, for seasoning
2 teaspoons freshly ground black pepper
5 cloves garlic, crushed with sprinkle of salt
2 anchovies in oil, drained, finely chopped
1 cup fresh flat-leaf parsley
1/4 cup fresh chives
1/4 cup fresh tarragon leaves
1 tablespoon lemon zest
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
  • Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
  • For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.

NEW MEXICAN-STYLE SOFT TACOS WITH HACKED CHICKEN AND SALSA VERDE



New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 20

3 tablespoons olive oil
2 pounds chicken legs and thighs, skin removed
Salt
3 tablespoons ancho chile powder
1 large yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 ancho chile, coarsely chopped
2 New Mexican chilies, coarsely chopped
4 cups chicken stock
6 sprigs cilantro, plus more chopped, for garnish
12 flour tortillas, warmed
Salsa Verde, recipe follows
2 tablespoons olive oil
1 medium red onion, coarsely chopped
1 jalapeno, coarsely diced
8 tomatillos, husked and coarsely chopped
3 tablespoons fresh lime juice
2 tablespoons honey
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, skin-side down, in the oil until golden brown. Turn over and brown on the other side. Remove the chicken to a plate.
  • Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes. Remove the chicken from the pot and strain the cooking liquid into a bowl.
  • When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm.
  • Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
  • Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.

More about "tortilla omelet burrito with pulled chicken and salsa verde recipes"

GREEN CHICKEN ENCHILADAS - DAMN DELICIOUS
Mar 1, 2019 In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2 …
From damndelicious.net


SLOW COOKER CHICKEN VERDE BURRITOS RECIPE - FOOD …
Add the chicken to a 4- to 6-quart slow cooker. Top with the jar of salsa verde. Place the lid on the slow cooker and cook on low for 4 hours. Remove the chicken and shred with two forks. Return ...
From foodnetwork.com


SMOTHERED BAKED CHICKEN BURRITOS – EASY AND CHEESY RECIPE
Oct 27, 2024 Bake in the preheated oven for 18-20 minutes or until the burritos turn golden brown. For added crispiness, broil each side of the burritos for a few minutes until golden …
From optimalrecipes.com


SMOTHERED CHICKEN VERDE BURRITOS - MEAL PLANNING …
Apr 29, 2018 In a medium bowl, mix soup, salsa, and broth together. Scoop out 2 cups and set aside. Mix in shredded chicken with the remaining soup/broth mix. Put 1 cup of the broth mixture that you set aside in the bottom of a 13x9 inch …
From mealplanningmommies.com


CROCKPOT SALSA VERDE CHICKEN (SLOW COOKER RECIPE) - MSN
Place chicken in slow cooker. Sprinkle chicken with taco seasoning. Pour salsa verde over chicken. Top with lid, and cook on high for 2-3 hours or low for 4-6 hours or until chicken is 165 ...
From msn.com


BEST SPICY SALSA RECIPE - AMANDA COOKS & STYLES
Nov 15, 2024 More Dips/Salsa Recipes: Spicy Pineapple Avocado Salsa - Fresh chunks of pineapple, avocado, tomatoes, peppers and cilantro with a touch of fresh lime juice, salt and pepper. Avocado Salsa Verde - Fresh and creamy …
From amandacooksandstyles.com


SALSA VERDE BURRITO - LOVED - PLATED
May 20, 2022 warm tortillas over open flame of stove. lay out rice. top with shredded chicken. add avocados (and any other toppings you like) top with adobo sauce (extra! go heavy) close burrito- if you like for it to be sealed, do so in a …
From lovedandplated.com


SMOTHERED CHICKEN SALSA VERDE BURRITOS (LOW CARB)
Jan 25, 2024 Alternative meat – Instead of shredded chicken, make the filling with shredded beef, pulled pork, shredded pork carnitas, or cooked and crumbled chorizo. Storing & Freezing. Storing: To store leftover salsa verde burritos, …
From ameessavorydish.com


BOBBY FLAY’S BEST-EVER BRUNCH RECIPES - FOOD NETWORK …
Nov 6, 2023 The banana, mango and coconut almonds in this recipe provide a bright, delicious contrast to the warm spices of ... Tortilla Omelet Burrito With Pulled Chicken and Salsa Verde. These burritos are packed with ... Persian …
From foodnetwork.ca


HOW TO MAKE BOBBY'S TORTILLA OMELET BURRITO WITH PULLED CHICKEN …
Start the new year off STRONG with Bobby Flay's hearty brunch burritos! Get the recipe: http://foodtv.com/3nFbHMn.
From facebook.com


TORTILLA OMELET BURRITO WITH PULLED CHICKEN AND SALSA VERDE RECIPES
Steps: In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and …
From tfrecipes.com


BOBBY FLAY’S TORTILLA OMELET BURRITO | BRUNCH @ BOBBYS | FOOD …
Nov 8, 2020 Heat 1 tablespoon canola oil in a large skillet. Add the shredded chicken, season with salt and pepper, and cook, stirring a bit, to just warm the chicken, about 2 minutes. Stir in …
From lovetoeatblog.com


CHICKEN BURRITOS WITH AVOCADO SALSA VERDE - MEXICAN …
Jan 9, 2019 Add the roasted tomatillos to a blender along with 1/2 onion, 1 peeled garlic clove, 10-12 sprigs cilantro (using the upper stems is fine), and 1/2 of the jalapeno pepper. (Be sure to give the cilantro and jalapeno a good …
From mexicanplease.com


BEST TORTILLA OMELET RECIPE - HOW TO MAKE A TORTILLA …
Jul 2, 2020 Step 2 Heat butter in a medium nonstick skillet over medium heat. Add eggs and let bottom set, about 45 seconds. Dip tortilla in eggs then flip tortilla and place on top of eggs, so the dipped ...
From delish.com


MEXICAN OMELET - ISABEL EATS
Jan 25, 2022 Instructions. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add onions, jalapeno, and garlic. Cook for 3 minutes, stirring occasionally, until onions begin to soften. Add corn, black beans, tomatoes, …
From isabeleats.com


CHICKEN TORTILLA CASSEROLE WITH SALSA VERDE - VALERIE'S …
Dec 8, 2019 Instructions. Preheat oven to 400 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray. In a small bowl, combine the chicken, sour cream and ¾ cup salsa. Pour ½ cup salsa on the bottom of the prepared …
From fromvalerieskitchen.com


TORTILLA OMELET BURRITO WITH PULLED CHICKEN AND SALSA …
Aug 29, 2023 Spoon some of the chicken and salsa verde across the center of the tortillas, leaving 2-inch borders on either end. Top the chicken with some Cheddar and Monterey Jack and some of the crispy chicken skin. Fold the …
From foodnetwork.ca


Related Search