Grilled Chicken & Black Bean Burrito
Source of Recipe
Athens Foods
List of Ingredients
1 cup dried black beans
5 cups chicken broth
2 teaspoons cumin seeds, toasted
1 medium onion, minced
Salt and pepper to taste
4 yellow bell peppers, roasted
4 red bell peppers, roasted
8 4 oz. Chicken breasts, grilled
20 sheets Athens or Apollo fillo dough
1/2 cup butter
3 cups grated Pepperjack cheese Recipe
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.
Cut grilled chicken breasts in julienne strips. Season with salt and pepper.
Prepare 8 medium fillo rolls according to the directions for Rolls or Strudels**(see below).
Place 1 red pepper half on fillo, top with 3 tablespoons of beans then 3 tablespoons of cheese. Place 1 julienned chicken breast 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.
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. Serve with salsa.
Serves 8
**TO ROLL THE PERFECT STRUDEL
1. Follow general directions below for handling Athens and Apollo fillo dough.
2. Layer 5 fillo sheets, brushing each with melted butter or oil. Use 2 Tbsp. butter or oil.
3. A. For small rolls or strudels, cut width of layered fillo into 4 strips.
B. For medium rolls or strudels, cut width of layered fillo in half.
C. For large roll or strudel, roll entire fillo sheet.
4. A. For small and medium rolls, place cooled filling at one end of fillo strip, leaving 1" from end and 1/2" from each side free of any filling.
B. For large roll, leave 1" from each side free of any filling.
5. Start rolling from edge containing filling.
6. Once filling is enclosed, fold over exposed edges.
7. Continue rolling to end of fillo strip.
8. Brush outside with butter.
9. Bake small and medium rolls seam side down, at least 1" apart, on ungreased cookie sheet or baking pan in preheated 375°F oven about 10-15 minutes or until golden brown. (Bake large roll at 350-375°F for 25-30 minutes.)
MORE STRUDEL ROLL TIPS
1. Place cheesecloth on a dry counter, then place waxed paper on the cheesecloth. Unfold fillo leaves and set desired amount on waxed paper. Butter and spread bread crumbs on each leaf as it is placed on the waxed paper. (Bread crumbs or chopped nuts add more body to strudel rolls and result in a nicer finished appearance.)
2. Spread filling across the entire length in a 3" strip. Put the filling on the lower third of the leaves (closest to you) for easier rolling. Filling should not touch the edges. Tuck or fold the edges at the ends to finish the strudel.
3. Use approximately 1/2 cup butter or oil for 16 sheets of fillo dough, or 1/2 Tbsp. of butter per fillo sheet. (8 Tbsp. = 1/2 cup = 1 stick butter)
4. Strudel can be frozen before it is baked. When ready to use, defrost it 30 minutes before baking. Increase the baking time slightly longer than the recipe suggests.
5. If you are planning to slice roll after baking, score fillo before putting into oven. This will allow you to slice through cleanly after baking. Electric knives work wonderfully when slicing through fillo products, even when they aren't scored before baking.
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