1 small onion (approximately 3 ounces), sliced 2 green onions, thinly sliced 1 small red pepper (approximately 6 ounces), sliced ¼ cup frozen corn 1 can (4.5 ounces) green chiles 1 tablespoon olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper ¼ teaspoon chili powder 1 cup roasted chicken, chopped ¼ cup chopped cilantro 4 burrito shells (10” size) 3 ounces Cheddar cheese, shredded
Calories 433 (36% from fat) • carb. 46g • pro. 23g • fat 17g • sat. fat 7g • chol. 52mg • sod. 1360mg • calc. 261mg • fiber 4g
Toss together the sliced onions, peppers, corn, chiles, oil, salt, pepper and chili powder together in a mixing bowl. Pour the vegetables and spices onto a 9” microwave safe pie plate. Place plate on the grill rack in the upper rack position and place in the Cuisinart® Convection Microwave Oven with Grill. Select Convection Roast on 400°F and set for 10 minutes. Stir vegetables and then select Convection Roast for an additional 5 minutes so that vegetables are soft and lightly browned. Remove vegetables and reserve in original mixing bowl. Preheat oven to 375°F on the convection setting. While oven is preheating, add chicken and cilantro to mixing bowl with vegetables and toss ingredients together. Prepare burritos by placing ¼ of the chicken and veggie filling and then ¼ cup of shredded cheese in the bottom center of each tortilla shell. Fold the bottom flap of the tortilla over the filling and then fold the sides inward to cover the filling. Finally fold the closed portion up to completely enclose the bundle. Place each burrito with the folded side down into a 9-inch square pan. Spread the remaining cheese evenly over the tops of the burritos. Place on the grill rack in the upper rack position. Once oven is preheated, place rack with burritos in the oven and bake for 15 minutes. Select the first Grill Combination (G-1) and grill for about 5 to 8 minutes, until cheese is brown and bubbly. These burritos are great served with beans, sour cream and salsa.