Chi Chi’s “El Grande Burrito”
Enjoy grilled Chi Chi’s chicken or steak loaded with that Southwestern flavor, wrapped in a flour tortilla with sautéed vegetables and cheese – then basted in a smoky BBQ sauce and grilled once again. Serve with Spanish rice and corn cakes.
Combine all marinade ingredients in small bowl:
1/3 c. water
1/4 c. lime juice
1 lg. clove garlic, pressed or grated
2 T. vegetable oil
2 t. white vinegar
2 t. soy sauce
1/2 t. liquid smoke
1/2 t. chili powder
1/2 t. ground cayenne pepper
1 t. salt
1/4 t. ground black pepper
1/8 t. onion powder
Remove ¼ c. and place in fridge in covered container until ready to use.
Meanwhile, marinate 1 lb. sirloin steak (or skinless, boneless chicken) overnight (covered and refrigerated).
When ready to cook, remove from marinade and discard marinade. Grill meat until done, while sautéing in 2 T. oil:
1 red bell pepper, sliced – membrane removed
1 green bell pepper, sliced – membrane removed
1 Spanish onion, sliced
When meat is done slice into ½-inch strips.
Place a 10-inch flour tortilla in hot pan over low heat to make soft and pliable, remove to flat surface and fill with half the meat and a quarter of the peppers/onions. Roll tightly, tucking in the sides. Repeat with a second tortilla. NOTE: Before rolling, add some grated cheese of your choice if desired.
Lightly spray or rub a bit of oil on each burrito; place on grill for a minute or two (seam side down). Burritos will have a bit of a “char” to them and be crisp and crunchy. Remove to plate and cover with BBQ sauce.
The remaining half of peppers/onions are served on top of the burritos.
Makes 2