In case you missed my Pampered Chef show last weekend, I have a recipe to share with you. Keli Germann from Pampered Chef made a family-size baked burrito using a large pizza stone. This was delicious!
The Pampered Chef Family-Size Baked Burrito Recipe
2 plum tomatoes, thinly sliced
3 cups diced cooked chicken (we chopped w/ the food chopper)
½ cup chopped onion
¾ cup thick and chunky salsa
1 tablespoon Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
1 ½ cups (6 ounces) shredded Colby & Monterey Jack cheese blend, divided
4 burrito-size flour tortillas (11-11 ½ inches)
1 can (9 ounces) bean dip
Assorted toppings such as shredded lettuce, sliced pitted ripe olives, snipped fresh cilantro and Avocado Lime Sauce (see below, optional)
1. Preheat oven to 425˚F. Using Ultimate Slice & Grate fitted with adjustable thin slicing blade, thinly slice tomatoes; set aside. Dice chicken using Chef’s Knife. Chop onion using Food Chopper. Juice lime half into Classic Batter Bowl using Citrus Press. Add chicken, onion, salsa, seasoning mix and garlic pressed with Garlic Press. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally using Mix ‘N Scraper®. Stir in ½ cup of the cheese.
2. Arrange tortillas in an overlapping circular pattern on Large Round Stone, covering entire surface of baking stone. (Tortillas will extend off edge of baking stone by 5 inches). Starting in center, spread bean dip over tortillas using Large Spreader, forming a 10 x 10-inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.
3. Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles using Utility Knife; serve with assorted toppings and Avocado Lime Sauce, if desired.
Nutrients per serving: Calories 330, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 60 mg, Carbohydrate 25 g, Protein 24 g, Sodium 840 mg, Fiber 1 g
Cook’s Tip: To make Avocado Lime Sauce, mash 1 ripe avocado in Classic Batter Bowl using Nylon Masher. Stir in 1/4 cup sour cream, 1 tablespoon lime juice and 1/4 teaspoon salt. Drizzle over burrito.
© The Pampered Chef, Ltd., 2001
In addition to the burrito, we had an assortment of other goodies – most notably coconut cupcakes a la Barefoot Contessa. This is possibly the best mix I’ve ever had! The only ingredients not included are eggs, unsalted butter, and cream cheese (for the frosting). These cupcakes were a real crowd pleaser and so easy. Is there a better combination than that?! One recommendation I would make – the frosting was a little thin since I placed the cupcakes on the table for guests to help themselves. After the party, I put the leftover cupcakes in the fridge and I liked how the frosting thickened up. Another note: the package states it will yield 10 cupcakes. The Barefoot Contessa must make jumbo cupcakes because I had plenty of batter for 12 cupcakes.
Now, I’m eager to try the Barefoot Contessa’s chocolate chunk blondie mix. Can’t wait for that!
Yield: 8 servings or 16 sample servings