Okay, so burritos and fruit cones don’t really have a common theme for today’s food for thought friday, but they are both pretty easy and definitely tasty, so we’ll go with that! I’m making these burritos for my brother-in-law’s birthday this Sunday and serving with a side of cornbread and salad–if we feel we need something healthy. No fruit cones for dessert–it’s a birthday dinner so cake and ice cream are in order. With summer almost over you’ll definitely want to try the cones before they’re replaced with hot chocolate and marshmallows!
Zanny’s Enchilada-Style Burritos
2-4 chicken breasts, cooked and shredded
1 (8 oz) package Zatarain’s New Orleans Style Dirty Rice Mix
1 lb. cheddar cheese, grated
10 burrito style tortillas
2 (10 oz) cans mild enchilada sauce
1 small can diced olives
Preheat oven to 350 degrees. Cook rice using directions on back of box (minus the meat). Add shredded chicken to rice. Note: this recipe makes a lot of filling so use what you’d like and freeze the rest.
In a 9×13″ pan pour a small layer of enchilada sauce. Put 1/2 cup rice mixture and 2 T cheese in the tortilla and roll burrito style. Repeat using all the tortillas. Arrange in pan and top with remaining sauce, cheese and sliced olives. Cover with foil and bake 25-30 minutes. Top with sour cream (optional).
Optional additions (included in mix): canned green chilies, black beans, refried beans, tomatoes (optional)
Fruit Cone Cups
1 large banana, peeled
4 wafer cones
4 T strawberry yogurt
1/2 cup sliced strawberries
1/3 cup each blueberries and cantaloupe slices (or mango)
1 kiwi peeled and sliced
1/2 tsp honey
Cut four one-inch pieces of banana and place in bottom of each cone. Drizzle each with about one tablespoon of yogurt. Dice remainder of banana and place in bowl with remaining ingredients and toss. Fill cones with fruit and squirt a little whip cream on top with a blueberry and enjoy!