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| 2 |
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Plum Tomatoes, thinly sliced |
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| 3 cups |
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Chicken, diced, cooked |
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| 1/2 cup |
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Onions, chopped |
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| 1/2 |
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Lime, juiced |
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| 3/4 cup |
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Thick & Chunky Salsa |
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| 1 Tbs |
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Pantry Southwestern Seasoning Mix |
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| 1 |
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Garlic Clove, pressed |
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| 1-1/2 cups |
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Colby & Monterey Jack cheese, shredded |
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| 4 11" |
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Flour tortillas |
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| 9 oz |
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Bean Dip |
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Shredded Lettuce, sliced olives, fresh cilantro and avocado lime sauce |
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| 1 |
Preheat oven to 425°. Combine lime juice, chicken, onion, salsa, seasoning mix and garlic. Stir in 1/2 cup of cheese. |
| 2 |
Arrange torillas in an overlapping circular pattern on Large Round Stone, covering entire surface of baking stone. (tortillas will extend over edge 5"). Starting in center, spread bean dip over tortilla forming a 10x10" square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern. |
| 3 |
Arrange 16 tomato slices in rows on burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles using utility knife. Serve with avocado lime sauce. |
| 4 |
Avocado lime sauce: combine 1 mashed avocado, 1/4 c sour cream, 1 Tbs lime juice and 1/4 tsp salt. |
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| Recipe Source |
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Author: Camille DeLeon |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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