It was at my first culinary class at a local culinary college in Portland, Oregon that I tried my first taste of goat cheese. Back in 1993 goat cheese just wasn’t that common. I had tried it on toasted french bread in a French Bistro cooking course. It was excellent. Since then I have enjoyed goat cheese in several recipes, including this one that I make about every couple of months.
The photo above includes a dollop of sour cream and instead of green salsa I used Jack’s Special Medium Salsa. I also made some fresh guacamole to accompany the main course. Usually, I just make some Spanish rice but simply forgot tonight, so hey chips and guac is always a good quick backup!
The other thing I tried this time was a tortilla product at Whole Foods by IndianLife foods. They are large tortillas with a good flavor but not enough of an improvement to justify the $4.79 price compared to the ~$2 packaged flour tortillas. My favorite choice is picking up fresh made tortillas at Mexicantown Bakery in Detroit’s Mexican Village.
Chicken Goat Cheese Burritos
1 lb. boneless, skinless chicken breast
1 tsp. ground cumin
1⁄2 tsp. (each) salt and pepper
4 flour tortillas
1 can (15 oz.) black beans
1 tsp. oil
1⁄2 cup soft fresh goat cheese, broken into small chunks
1 cup fresh green salsa
1. Cut chicken into bit sized strips. In a bowl, coat evenly with cumin, salt, and pepper.
2. Seal tortillas in foil and warm in a 350° oven until hot, about 10 minutes.
3. Place beans and their liquid in a 1-quart pan and cook over medium-high heat until bubbling,
about 5 minutes.
4. In a 10-inch frying pan over medium-high heat, frequently stir chicken and oil until meat is no
longer pink in center, about 6 minutes.
5. Meanwhile, combine the goat cheese with a little olive oil in a small bowl to make a paste.
6. Lay tortillas flat. Spread some goat cheese paste on tortillas. Then toward one edge of each,
fill equally with chicken, beans (including liquid), and salsa. Fold over sides and roll up tightly
to enclose. Add more salsa to taste.