Burritos! by Donna Kelly

Author:Donna Kelly
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2015-08-24T16:00:00+00:00

Bring chicken broth to a boil in a saucepan over high heat. Slowly whisk in grits. Reduce heat to low and simmer, whisking often about 20 minutes. Stir in milk and pepper jack cheese. Season with salt and pepper, set aside, and keep warm. When ready to serve, stir in bacon.*

Cut chicken into 1-inch cubes. Whisk flour and seasoning mix together in shallow pan. Toss chicken in flour mixture and coat all sides. Remove chicken and set aside to rest while heating oil, 3–5 minutes.

Pour 3 inches of oil into bottom of a deep pot or Dutch oven. Oil should not fill pot more than 1/3 of the way up sides. Heat over medium-high heat to 365 degrees or until bubbles appear when a handle of a wooden spoon is submerged in hot oil.

Divide chicken into 3 to 4 batches and fry until golden brown on all sides and cooked completely, 8–9 minutes. Remove chicken from oil and drain on paper towels.

Assemble burritos by spooning grits onto tortillas. Sprinkle cheddar cheese and jalapeños, if using, over grits and top with fried chicken and cabbage, if using. Roll burritos as desired.

* You can replace the jalapeño grits with 1 recipe of Red Green Rice or Mexican Green Rice.

Makes 4 to 6 burritos

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