Saturday, July 24, 2010

Grilled Chicken and Corn Burrito Bake

We are gluten-free and are trying to get more protein/less grains in our diet. I tried making egg tortillas and it worked perfectly!

Grilled Chicken and Corn Burrito Bake

6-7 Roma tomatoes
1 onion
1 tsp chili powder
1 tsp cumin
2-3 chicken breasts
8 eggs
3 ears of corn
handful of shredded cheese

Send your husband outside to grill the chicken, corn and tomatoes.

While he's outside feeling manly, you stay inside and cook up your onion. Chop it up and cook it with the spices and a dab of butter until it's soft and starting to brown.

Puree the onion and the grilled tomatoes together to make your sauce.

While the chicken is finishing, start your tortillas. Crack two eggs and whisk until well blended. Heat a skillet over medium low, cover it in butter, and drop your eggs in the middle. It will naturally flatten out into a circle shape. Let it cook on the bottom. Once the top edges start to cook through you can flip it over and cook the other side for just a minute.

Cut up your grilled chicken and cut the corn off the cob. Mix your sauce, chicken and corn together. Fill each tortilla with some mixture and roll it up.

Top with cheese if you want. Bake for 10 minutes at 325 degrees, or until cheese is melted.

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