Andouille Sausage and Chicken Burritos
Andouille Sausage and Chicken Burritos
Servings: 0
Ingredients
- 1.5 pounds of chicken breasts slice these in half so they're about 1/2 to 3/4 inch thick
- 12 ounce package of smoked andouille sausage
- Olive oil
- Salt
- Pepper
- 3 cloves garlic
- 1 tablespoon chopped cilantro plus more for garnish
- 1/2 lime
- 3 bell peppers (red orange, green), sliced thinly
- 1 large sweet onion sliced thinly
- 1 jar of salsa verde
- 1 jar of red salsa of choice
- 1 10 ounce package of yellow rice prepared according to package directions
- 1 16 ounce can of refried beans prepared according to package directions
- Shredded Mexican cheese for topping
- 8 burrito tortillas
Instructions
- Slice chicken breasts in half. Lay breasts on cutting board and brush both sides of chicken with olive oil. Season with salt and pepper to taste.
- Place chicken in container and mix in 3 cloves of garlic, juice of 1/2 of a lime, and 1 tbsp of finely chopped cilantro. Cover container and let marinate in fridge for at least 2 hours.
- Slice peppers and onions thinly. Coat with olive oil and salt to taste. Place on grilling pan (if pan has holes, use aluminum foil under the veggies).
- Turn grill on to 500 degrees. Once grill reaches 500, turn down to 450 and place veggies pan on grill.
- Grill veggies until tender, stirring occasionally, about 10-12 minutes.
- Place chicken directly on grill. Heat until cooked through, about 2 minutes per side.
- Place andouille sausage on grill and cook until heated through.
- Chop chicken and sausage into bite sized pieces.
- Time to prepare the burritos ... lay down tortilla and fill with beans, rice, red salsa, onions, peppers, sausage and chicken. Fold top and bottom of burrito in and roll.
- Turn oven on to high broil. Line baking sheet with aluminum foil.
- Place burrito on foil, cover with salsa verde and cheese. Broil until cheese is melted and slightly brown, about 2 minutes.