Tuesday, August 26, 2014

Hatch Chili Beef Burrito

     I have to announce that The Hubs said I "knocked it outta the park tonight" after dinner!!!  Whoa !!!  Groovey, I'll take that and put a feather in my cap !!!  We are lovin' those Hatch Green Chili's from Johnson's Garden Centers!!!  Is is on good authority that they will be picking up another load on Thursday, and in the stores on Friday!  They will have mild, medium, hot and extra hot ... although I don't know why anyone would enjoy extra hot...I'm a mild kinda girl ...!0-0  They will also have some dynamite chili's which are grown in Colorado, and peppers will be in stock thru mid to late September.  So get your Peppers now, stock pile your freezer, and enjoy them all year round!  Johnson's has 3 locations in Wichita  ;)

Large Tomato, diced and drained all day on paper towel
Arm Roast ( the Arm Roast is the best type of Roast and the only type my mother ever used!)
1 teaspoon LB Jamison's Chicken Base or 1 cube Chicken Bouillon
1 packet dry Liptons Onion Soup mix
3-4 Potato's, diced
4-5 large Carrots, sliced
Large Onion, sliced
4-5 stalks Celery
Hatch Green Chili's, seeded and diced
1 can Fat Free Refried Beans
1 Avocado, sliced
LaTortilla Factory Low Carb Shells

     Dice Tomato and drain on paper towel for as long as possible, do this in the morning if an option. Melt Chicken Base in 1 cup water, place Arm Roast in 9X13 pan, and pour Chicken Broth in pan, sprinkle dry Onion Soup mix on top of meat.  Lay diced Potato's and Carrot's around meat.  Top meat with sliced Onions,  diced Tomato's, then top with Celery and finish with a layer of Hatch Green Chili's.  Cover with Foil and bake on 300 for 4-5 hours, checking after 4 hours to see if meat is tender and falls apart easily.  After done baking, let set for 15 minutes to rest, then shred meat.  Take Low Carb Tortilla and spread with Refried Beans, Avocado sliced, Roast Beef, Potato's, Tomato's, Chili's and Salsa.  Wrap and enjoy all the wonderful flavors piled into each bite !!!  ;)

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