Thursday, July 05, 2007

Spike’s Baja Burritos

From “Weber’s Charcoal Grilling – The Art of Cooking with Live Fire”

Prep Time: 30 minutes
Grilling Time: 10 to14 minutes

4 boneless, skinless chicken breast halves, 6-8 ounces each
Extra Virgin Olive Oil
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 medium poblano chile peppers
2 tablespoons unsalted butter
1 large yellow onion, cut into ½ inch dice
2 teaspoons minced garlic
1 package (8 ounces) Neufchatel cream cheese, cut into 8 pieces
¼ cup finely chopped fresh cilantro
1 ¾ cups grated Monterey Jack cheese
8 flour tortillas (8 to 10 inches)
1 can (15 ounce) black beans, drained
2 cups good-quality tomato salsa

1. Prepare a two-zone fire for medium heat.

2. Lightly coat the chicken on both sides with oil. Season evenly with cumin, salt, and pepper. Brush the cooking grate clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice. Swap their positions as needed for even cooking. At the same time, grill the chile peppers until evenly charred on all sides, 7 to 9 minutes, turning as needed.

3. Place the chile peppers in a bowl and cover with plastic wrap to trap the steam. Set aside for 10 minutes, then peel away and discard the charred skin, stems, and seeds. Cut the peppers into ¼ inch dice. Cut the chicken into ¼ inch strips.

4. In a medium saucepan over medium heat, melt the butter. Cook the onion until soft, about 5 minutes, stirring occasionally. Add the garlic and cook for another 2 to 3 minutes. Add the cream cheese. Stir constantly until the cheese has a smooth consistency. Add the diced peppers, tomatoes, and chicken. Mix well and continue to cook for 5 minutes. Add the cilantro and remove from heat.

5. Spread a layer of grated cheese over each tortilla, keeping a 1-inch border around the edges. Then add some of the chicken mixture and black beans. Fold the sides over the filling then roll up the tortilla to enclose the filling. Grill the burritos, seam sides down first, over direct medium heat, with the lid open, until the cheese is melted and the tortillas are well marked, about 2 minutes, turning carefully as needed. Serve warm with salsa.

Makes 8 burritos.

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