Baja Burritos

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.  

Baja Sauce:

6 T BBQ sauce

1 Can Red Enchilada sauce

2 T. Worcester sauce

2 t. Cumin

Salt & pepper

Filling:

Onion

Red Pepper

Chicken boobs, in chunks

Pineapple, without juice

1 jalapeño, finely diced, no seeds

Tortillas

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. 

BBQ Raspberry Chicken Sandwich

This is what I like to call the Perfect Brunch Sandwich.  Sometimes for Sunday Brunch, I’m just not in the mood for breakfast.  And sometimes a heavy lunch causes too much lethargy even for a lazy day.  So, this sandwich fits splendidly in between.  I like to serve it small, because the ingredients are rich and sinful.  The combination of flavors in this sandwich marries beautifully.  It is smoky and sweet, with just the right amount of crunch. 

1 Grilled chicken breast, thinly sliced

4 Ham slices

3-4 T. Soft goat cheese

2 T. Raspberry preserves

3 T. BBQ sauce

¼ Red onion, thinly sliced

Cilantro, roughly chopped

Small loaf of French bread

In a small bowl, mix the raspberry preserves and BBQ sauce until combined. 

Slice the bread laterally.  Spoon a thin layer of sauce onto each slice of bread.  On the top slice, spread the goat cheese.  Set this slice aside.  On the bottom slice of bread, place the ham, chicken, onion and cilantro.  Carefully place the top and bottom layers together.  Slice the sandwich in half and share it with your best brunch pal.  Serve with a light salad on the side. 

BBQ Hawaiian Pizza

I love using Naan instead of regular pizza dough.  There is something very satisfying about the way the crust is chewy and crunchy all at once.  I found a similar pizza at a hole-in-the-wall joint in Anaheim, California on a college conference trip and couldn’t resist making it at home.  This mix of BBQ sauce, chicken and pineapple comes together to create a harmonious explosion of flavor that you'll want more of right away. 

4 slices bacon

1 medium onion, chopped

2 grilled chicken breasts

Pineapple, in chunks, drained

BBQ sauce

Mozzarella cheese

Naan

In a skillet, cook bacon until very crispy.  Remove from skillet and drain.  Remove most of the bacon grease, leaving about 1 tablespoon.  Add onion to skillet and cook until caramelized.  Remove and set aside.  Cut the chicken into 1/4" slices.  Set aside.

Preheat oven to 400 degrees. 

Drizzle barbecue sauce on top of each piece of naan and spread to cover the bread.  Cover the barbecue sauce with mozzarella cheese.  Top with grilled chicken, caramelized onions, pineapple and bacon.  Bake in the oven until cheese is golden brown.