Posie’s Place

When compiling my top ten cookbook list I was going through Eat and Two Veg and as I said in my last post I came across this recipe and realized I could put my chipotles to good use at long last.

I should have taken a photograph before I started cooking since I managed to get the pages covered in oil splashes, oops..

CHICKEN AND MUSHROOM BURRITOS WITH A CREAMY CHILE SAUCE

(a slight adaptation since I didn’t use butter) from Eat and Two Veg by Sue Style

Serves 4

INGREDIENTS

• 500g Boneless chicken breast cut into strips
• Salt and freshly ground black pepper
• 2tbsp Olive oil
• 300g Mushrooms sliced
• 300ml Double cream
• Eight-ten 16cm flour tortillas
• Can chiles chipotle en adobo

PREPARATION

1. Preheat the oven to 200ºC. Season the chicken strips with salt and pepper. Fry the chicken gently until just stiffened but barely cooked - this will only take a couple of minutes. Remove the chicken with a slotted spoon and put it on a plate. Set aside.
2. Sauté the mushrooms in the same pan that the chicken was cooked in until the water starts to come out. Increase the heat and cook briskly whilst stirring, until all of the water has evaporated and the mushrooms are quite dry. Remove the pan from the heat and stir in 3 tablespoons of cream.
3. Warm the tortillas briefly using a dry frying pan, grill pan or microwave, to make them pliable. Divide the chicken and mushrooms among the tortillas, roll them up and lay them in an well greased ovenproof baking dish. If the dish is not to be baked immediately then all the tortillas to cool and refridgerate until needed.

Bake the tortillas until thoroughly hot and crispy (about 10-15 minutes depending on your oven). Meanwhile, using a blender blitz the whole can of chipoltes until smooth and add a little at a time, as it is VERY spicy to the remaining cream until you attain the desired level of heat, (we love chiles and for us the right level was about 3 tsp).

4. Pour the sauce over the tortillas and return to the oven for a few minutes, long enough to heat the sauce without making the tortillas soggy.

Absolutely delicious! I now need to figure out what to do with the rest of the can of chipotle chiles I have blitzed up in the fridge..

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