I love making savory latin dishes with hints of fresh sweetness. Whether it's a quesadilla with slices of apple or Honduran orange pork, fruit adds a dynamic twist to an everyday favorite. These burritos are no exception. Packed with tender chicken, caramelized peppers and onion, highlighted with chunks of sweet pineapple and a BBQ-inspired enchilada sauce, these burritos are spicy and sensual and a welcome summer surprise.
6 T BBQ sauce
1 Can Red Enchilada sauce
2 T. Worcester sauce
2 t. Cumin
Salt & pepper
Chicken boobs, in chunks
Pineapple, without juice
1 jalapeño, finely diced, no seeds
Combine the sauce ingredients in a medium saucepan and bring to low simmer. Season with salt and pepper, to taste.
Bring a large skillet to medium heat with 1 T. olive oil. Sprinkle the chicken with salt and pepper and cook until golden. Remove and set aside.
In the same skillet, sauté onion, red pepper, jalapeño and pineapple until slightly charred. Add the chicken and toss to combine.
Spoon the mixture into the tortillas and roll to make burritos. I eat them just like this OR fry them lightly for a crunchy edge. Serve them with the Baja Sauce for dipping.