Chicken TINGA Grilled Cheese BURRITO - Loaded with ALL THE FLAVOR - Slow Cooker to Griddle!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while maintaining flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat content.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

Start with a large onion, 3 chicken breasts, 1 bay leaf, salt, garlic, oregano, chipotle in adobo, olive oil, tomato sauce, and crushed tomatoes in a crock pot.

Put the lid on and turn the crock pot on high for 4 to 6 hours.

After 5 hours, remove the chicken and let it cool down.

Shred the chicken into chunks and incorporate it with the sauce from the crock pot, saving some sauce for later.

Refrigerate the chicken to let it absorb the flavors overnight.

The next day, prepare rice in a rice cooker with 3/4 cups water and the reserved tinga sauce, reducing it to concentrate the flavor.

Slice a jalapeno and a purple onion for fajita-style vegetables, and slice an avocado carefully to avoid injury.

Heat avocado oil in a skillet and cook the vegetables until tender-crisp, seasoning with salt, pepper, garlic, and butter.

Warm the shredded chicken on a griddle, adding a little of the tinga sauce to keep it moist.

Warm a large tortilla on the griddle, then build the burrito by layering the tinga sauce, quesadilla cheese, shredded chicken, rice, and cilantro.

Roll the burrito by folding in the sides and rolling tightly, then place it seam-side down on the griddle.

Grill the burrito until the cheese is melted and the outside is golden brown, about a few minutes per side.

Serve with additional salsa if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens