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Ingredients

• mango-Habanero Sauce:
• 1 tbsp. vegetable or peanut oil
• 1 small onion, diced
• 1 small carrot, peeled and diced
• 1 small habanero chile, seeded and diced *note: these peppers are extremely hot, so be sure to remove the seeds and membrane. Also, you can use just half of the pepper to reduce the heat
• 1 1/2 mangos, peeled, pitted and chopped
• 1/4 cup champagne vinegar, or rice vinegar
• 1/2 tbsp. ketchup
• 1 tbsp. sugar
• 1/4 cup water
• salt to taste
• For The Burritos:
• 2 tbsp. butter
• 1 tbsp. olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 8 oz. portobello mushrooms, thinly sliced
• 3 poblano peppers, roasted, peeled, seeded and diced (you can also just sautee the peppers in a slillet)
• 1 cup cooked wild rice
• 2 tbsp. chopped fresh marjoram, or 1/2 tbsp. dried
• 3 oz. asiago cheese, grated (can sub with Parmesan)
• 3 oz. monterey jack cheese, grated (can sub with muenster cheese)
• salt and pepper to taste
• 4 cooked chicken breasts, cut into 1/2 inch thick strips, or chopped. I usually sear my chicken, but it can be grilled or broiled too.
• 4 12-inch flour tortillas

Description

These Are Unusual Burritos, Assembled With Chicken And Wild Rice, Roasted Poblanos And Portobellos. The Mango-habanero Sauce Compliments Them With A Nice Sweet And Spicy Flavor.

Group Recipes