Chicken Burritos with Black-Bean Salsa and Pepper Jack

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Pepper Jack cheese looks innocent enough but adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead.Plus: More Chicken Recipes and Tips

By Food & Wine
May 2014

Gallery

Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Directions

  • Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the beans, scallions, lemon juice, cumin, and 1/4 teaspoon of the salt.

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  • Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt. Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.

  • Heat the oven to 350°. Put one quarter of the cheese in a line near one edge of each tortilla. Top the cheese with one quarter of the black-bean salsa and then with one quarter of the chicken slices. Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.

Make Ahead

You can assemble the burritos ahead of time and bake them just before serving. If they've been in the refrigerator, add about five minutes to the baking time.

Serve With

Embellish your burritos with sour cream or salsa, if you like. Sliced tomatoes or rice would make good side dishes.

Suggested Pairing

With the heat from the cheese, stay away from any serious, high-alcohol, low-acid wines. Try a white from a cooler growing area such as a Riesling from the Finger Lakes region of New York or any white from the Alto Adige region of Italy. A cold beer is a great alternative.

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