Burrito meat seasoning
1/2 lb. white beans, northern or navy, or even easier, substitute canned, rinsed and drained Great Northern Beans (about 5 of the 15-oz. cans; adjust up or down depending on how much you like beans!)(about 1/2lb canned if you do substitute)
2 to 2&1/4 lbs. chicken breast
1/4 cup of butter or 4 0z.
1/2 lb. Spanish onion, diced
2 T. garlic, minced
3 T. jalapenos, diced
2 T. chili powder
2 T. ground cumin
1/4 c. all-purpose flour
6 c. chicken stock
5 c. half and half
1 to 2 T. kosher salt
2 T. Durkee’s Red Hot cayenne pepper sauce (I use Frank’s)
3 T. Worcestershire sauce
1 1/4 lbs. shredded Monterey Jack cheese
Instructions:
Soak beans overnight in a gallon of water. Preheat oven to 375. Season chicken breast with burrito meat seasoning. Bake until chicken tests 165, about 30 minutes. Dice and reserve. (Do this a day or two ahead of time to save time later.)
Consider stir frying the chicken for a better option. Cut the chicken in small pieces and sauté in a non stick pan with the package of burrito/taco seasoning. Set Aside.
Melt butter and sauté onion, garlic and jalapenos until the onions are translucent. Drain beans and add beans to sautéed mixture, cooking for five minutes. (Note: If using canned beans, rinse and drain and add them when you put in the diced chicken.) Add chili powder, cumin and flour, stirring five minutes. Add chicken stock, half and half, kosher salt, red hot sauce and Worcestershire, cooking until mixture is thickened and beans are soft. Add diced chicken and cheese, stirring until cheese is melted.
Continue to simmer for 1 & 1/2 to 2 hours. Stir as needed.
Do not cover while cooking.
