Title: Tequila Sunrise Chicken Fajita Burrito
Categories: Mexican Poultry
Yield: 6 Servings
| 1 | tb | Vegetable oil |
| 1 | | Crookneck squash; sliced |
| 10 | | Mushrooms; sliced |
| 2 | | Chicken breasts; who le,boneless |
| | | Cut in 1/2 inch strips |
| 1 | c | Black beans; cooked |
| 1 | tb | Grenadine |
| 1/4 | c | Orange juice |
| 1/8 | ts | Chili powder |
| 3 | tb | Tequila; good quality |
| 1/4 | ts | Garlic powder |
| 1 | c | Chicken stock |
| 2 | tb | Cornstarch |
| 1/2 | c | Cold water |
| 1 | | Tomato; diced |
| 6 | | Flour tortillas; warmed |
Recipe by: The Burrito Book Heat oil in nonstick skillet on medium-high
heat. Add squash and mushrooms, cooking until slightly soft; remove from
skillet. Add chicken to skillet and cook 6-8 minutes. Return squash and
mushrooms to pan; add black beans, grenadine, orange juice, chili powder,
tequila, garlic powder, and chicken stock. Lower heat to medium and cook
for 5 minutes. In separate bowl, combine cornstarch and water until smooth;
add to skillet mixture and stir until thickened. Add tomato and heat
through. Portion mixture evenly among tortillas and fold classic style.
Serve immediately.