A Creative Makes Gourmet Burritos

 We love Mexican food, but my recipes for Mexican recipe are severely limited. Thankfully, Dale is remedying the situation.

To encourage my husband before his major surgery next week, I’m treating him with this new Mexican dish tomorrow—rich and spicy, the way he likes it.

I would love to hear your comments on Green Chili and Burritos after you’ve tried them. Also we’d love to hear about any tips you have on creativity  in the kitchen.                                                                                                                                             [RuthAnn]

Ready to eat

Dale’s World:

Green Chili and Burritos

Most of the time green chili is made with pork. I like it that way. But yesterday I didn’t have any pork, so I responded to my situation (an important creative principle) and came up with this. It was a meal in itself.  The only other thing I added was a salad of fresh fruits to start the meal: bananas, pineapple, mangos and a couple of strawberries for color. This recipe makes four servings plus a little more in case you have unexpected company. I think you will like it.

You will need:

2 Boneless, Skinless Chicken Breasts

2 cups Chicken Stock/Broth      1 cup grated Monterrey Jack Cheese

½ Yellow Onion                          1 cup Sour Cream

¼ Green Bell Pepper                 Salt

4 oz. (1 can) Mild Roasted Green Chilies          2 tsp. Ground Cumin

2 Tbsp. Pickled Jalapeño Peppers                     1 large can Refried Beans

2 Medium Tomatillos                                          8 Flour Tortillas

4 Tbs. Butter                                                          3 to 5 Tbs. Canola Oil

4 Tbs. Flour                                                             3  Green Onions


1.    Place the chicken breasts on a microwave safe plate and cover them with waxed paper. Cook for four minutes. Then let them cool in the microwave while you prepare the rest of the recipe.

2.    Chop (mince/brunoise) the green bell pepper and onion and set them aside in a bowl.

3.    Remove the husks from the tomatillos and wash them. Chop the tomatillos and set them aside in a second bowl.

4.    Chop (mince/brunoise) the jalapenos. Place them in the bowl with the tomatillos.

Green Chili ingredients

5.    Chop the green onions into 1/8 inch segments. These are for your garnish.

6.    Grate the cheese. The cheese is also for your garnish.

7.    Open the can and mix the beans with the oil in a sauce pan.  Set them over a low  heat to warm. Why the oil? The beans do need to be thinned a bit before using.  The oil does that plus, it gives  a silkier texture to the beans. Bad Mexican restaurant thin them with water

8.    Your chicken should be cool by now, so take it out of the microwave and chop it into bite sized pieces.  Add it to the bowl with the tomatillos and jalapenos. If the chicken should not be cooked thoroughly, don’t be concerned. It will finish cooking in the chili.


1.    Heat two tablespoons of oil in a large skillet or sauté pan. Cook the bell pepper and onion until the onion is translucent. Then put them back into the bowl.

2.    Make a roux. Melt the butter in that same large skillet or sauté pan. Add the flour and cook for two minutes over a medium heat. Do not let it brown.

3.    Add the chicken stock and cook until thickened.

4.    Season the mixture with salt and cumin.

5.   Add the cooked peppers and onions, the jalapenos, tomatillos and chicken to the mixture and stir to combine.

6.   Add the can of green chilies and cook over a low heat for six to eight minutes.

7.   Meanwhile, heat the flour tortillas in the microwave until slightly warm.

8.   Put several tablespoons of beans on a tortilla and roll it up. Make two burritos for each plate.

9.  Back to the chili: Stir in the cup of sour cream and heat the whole mixture gently. Adjust the liquidity. If the mixture is too tight, add more stock or water. Taste and adjust the seasonings. More jalapenos, perhaps?


1. Pour  ½  cup or more of the chile over the two burritos on each plate.

2.  Garnish with cheese. If you would like, you could melt the cheese a few seconds under the broiler. That’s why the plates are so hot in Mexican restaurants.

3.  Sprinkle the chopped green onions over the plates.

4.  Now bring out the Mariachi Music! Vaya con dios.

A Beautiful Entree

Food for Thought:

Dale has given us one important principle of creativity—respond to the deficit in your situation. Yes, necessity is the mother of invention. If you don’t have any pork for your burrito, try chicken. If you forgot the rolls, make some parmesan cheese toast. If your grandchild is coming to visit for the weekend, and you forgot to check out library books, dramatize a Bible story,

Creativity is just plain fun. It brings life into what might be a poverty-stricken situation. Creativity brings a deep sense of fulfillment. It freshens up our lives.

But you have to be Captain Courageous. Willingness to take a risk is essential especially when it comes to altering a recipe. Ever tried using dates in a fruit salad when you don’t have grapes? Or mushrooms instead of meat? Or . . . name your own upcoming experiment.

I once read of a destitute widow whose daughter needed a dress for her high school graduation. The mom went to her linen closet to see what material she could find for making a dress. All she uncovered were two Sunday dresses she’d worn when she was young. They were both made of nice gray silk, but were out of style, tattered and stained.

She considered and meditated and finally decided on something risky. She would cut out the good pieces of the gray silk, planned a kind of puzzle with them, then sew them together with beautiful embroidery. The resulting dress was stunning.

Courage—you have to think outside the box. Brainstorm and refuse to throw out even the wildest idea. You never know what a bit of adjustment might do to transform the idea into a vibrant answer.

A 3-year-old boy had a brainstorm. He wanted to be a UPS truck for Halloween.

His mother asked him if he wouldn’t rather be a UPS truck driver. But, no, Desi wanted to be a truck. So his dad set to the task of making a UPS truck for Desi to wear. His costume was the talk of the neighborhood, and UPS is even considering using his picture for a promotion. Wild idea? It worked. But how exactly did his dad make that truck? How would you make it?

God loves for his children to be creative, because He is the ultimate Creative. He is The Creator, and He wants us to be like Him.

A UPS truck for Halloween

This entry was posted in Entreés, Sauces and tagged , , , , , , , . Bookmark the permalink.

1 Response to A Creative Makes Gourmet Burritos

  1. Diane Rutledge Hazel says:

    Love it!

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