Chicken and Cheese Burritos

Makes 4 servings

• 1 pound boneless skinless chicken breast
• 1 Tbsp vegetable oil
• 1/2 cup corn (thaw if frozen, drain if canned)
• 2 scallions, thinly sliced
• 2 Tbsp red onion, finely chopped
• 1 sweet red bell pepper, diced
• 1 yellow or green bell pepper, diced
• 8 ounces Penn Maid® Lowfat Cottage Cheese
• 2 Tbsp fresh cilantro, finely chopped
• 8 6-inch flour tortillas
• 1 cup picante sauce, taco sauce or salsa

Preheat oven to 375oF.Slice chicken into 1-inch wide strips. Sauté in oil. Reserve.In a bowl, blend corn, scallions, red onion and peppers with cottage cheese and half of the cilantro. Evenly distribute the chicken and cottage cheese-vegetable mixture in the center of each tortilla, and roll up. Place each tortilla in an 11” x 7” x 1.5” baking dish, seam side down. Top with picante sauce, taco sauce or salsa. Bake for 20 to 25 minutes, or until thoroughly heated. Garnish with remaining cilantro.

Serving suggestion: Top with Penn Maid® Sour Cream, and serve with rice and black beans.


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