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[edit] Ingredients
1 |
cup dried black beans |
5 |
cups chicken broth |
2 |
teaspoons cumin seeds, toasted |
1 |
medium onion, minced |
|
|
4 |
|
4 |
|
8 |
(4 oz.) Chicken b-r-e-a-s-t-s, grilled |
20 |
sht Athens or Apollo fillo dough |
½ |
cup butter |
3 |
cups grated Pepperjack cheese |
[edit] Preparation
Step 1 |
Place beans, broth, cumin, onion, salt and pepper into 3-quart saucepan and bring slowly to a boil. Reduce heat, cover and simmer over low heat about 1 1/2 hours or until beans are tender. Chill. Peel and seed roasted peppers. Cut in half. |
Step 2 |
Cut grilled chicken b-r-e-a-s-t-s in julienne strips. Season with salt and pepper. |
Step 3 |
Prepare 8 medium fillo rolls according to the directions for Rolls or Strudels on our Shapes & Uses page. |
Step 4 |
Place 1 red pepper half on fillo, top with 3 tablespoons of beans then 3 tablespoons of cheese. Place 1 julienned chicken b-r-e-a-s-t on cheese and top with another 2 tablespoons cheese then 3 more tablespoons of beans. Place yellow pepper half on beans and roll up fillo. |
Step 5 |
Brush outside of each roll with butter and place seam side down on cookie sheet. Bake in preheated 350-degree oven for 20 minutes or until golden brown. |
Step 6 |
Serve with salsa. |
Step 7 |
Serves 8 |
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[edit] About Grilled Chicken and Black Bean Burrito
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