There really are no hard and fast rules as to what can go inside a burrito although burritos (tacos, actually — click here for the explanation) traditionally include rice and beans in the filling. But we wanted a light dinner last night so I simply omitted all the excess carbs. I opted for chicken and mushrooms. And tomatoes and chilis.
How much filling you will need depends a lot on how large your tortillas are. Store-bought tortillas are usually eight or ten inches. In the Philippines, varieties include plain flour tortillas and whole wheat tortillas. You can use either. If you’re lucky and you find corn tortillas, the better. Personally, I’d rather own a tortilla press so I can make my own tortillas at home. But, alas! Even Gourdo’s and Cooks Exchange haven’t heard of tortilla presses.
Anyway… There were only three of us for dinner last night so I made six burritos, two for each person.
- 6 pcs. of 10-inch tortillas
meat from 3 cooked chicken thighs, about 1-1/2 cups, roughly chopped
1 large onion, peeled and chopped
6 large mushrooms (I used brown Swiss mushrooms but you can use other varieties), chopped
4 large tomatoes, chopped
3 finger chilis, trimmed and thinly sliced
4 to 5 tbsps. of olive oil
salt and pepper
1-1/2 c. of grated cheese (I used a mixture of Edam and mozzarella; feel free to use other kinds of cheese)
Heat the olive oil in a pan. Add the chopped onion and allow to sweat until translucent. Add the chicken, chilis, mushrooms and tomatoes. Season with a little salt (you’ll be using a lot of cheese later so go easy on the salt) and lots of freshly ground black pepper. Cook for about three minutes, stirring occasionally, or just until the chicken pieces are heated through (the mushrooms should be cooked at about the same time).
Spoon two to three tablespoonfuls of the filling on a tortilla. Top generously with cheese.
Take two sides of the tortilla and fold inward.
With an unfolded edge of the tortilla nearest you, roll the tortilla outward to make a neat package. Just like a spring roll so it shouldn’t be too unfamiliar for Asians.
Repeat the filling, folding and rolling procedures until all the tortillas are prepared or until you run out of filling, whichever comes first.
Place the burritos, seam sides down, on a hot grill and heat to melt the cheese. Once the cheese melts, it will bind the filling together and it will be easier to turn over the burritos to grill the opposite side. Grill for about three minutes per side.
Another option is to simply place the burritos, seam side down, under a very hot broiler. This was what I did and it saved me the trouble of turning over the burritos. Broil for five minutes at 425oF and the cheese will be perfectly gooey by then.
Serve the burritos very hot. Top with fresh cilantro, if you wish.
Cooking time (duration): 25 minutes
Number of servings (yield): 3