Chicken Mini Burritos

Kicky chiles, spices and salsa punch up mini burritos that make great appetizers or light lunch fare. MORE+ LESS-

teaspoon vegetable oil

tablespoon finely chopped onion

clove garlic, finely chopped

cups shredded cooked chicken

tablespoons chopped jalapeño chiles

1/2

teaspoon ground cumin

3/4

cup salsa verde or green salsa

Old El Paso™ flour tortillas (6 inch; from 11.5 oz package)

cup shredded Mexican-style Cheddar Jack cheese with jalapeño peppers (4 oz)

medium plum (Roma) tomato, chopped (about 1/2 cup)

1/3

cup chopped fresh cilantro

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1

In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in chicken, jalapeño chiles, cumin and salsa verde; cook 4 to 6 minutes or until hot. Keep warm.
2

Heat tortillas as directed on package. Work with 4 tortillas at a time, covering remaining tortillas with a damp paper towel. Spoon 2 level tablespoons chicken mixture and 1 tablespoon shredded cheese in center of each tortilla. Top with tomato and cilantro. Fold 1/3 of tortilla down over filling; fold sides toward center. Fold remaining side up, and turn over. Repeat with remaining tortillas. Serve immediately.

Make these burritos up to a day ahead. Cover and refrigerate, then bake at 350°F 15 to 20 minutes or until hot.
Serve with sour cream or your favorite guacamole as a dip. For added color, garnish with a sprig of cilantro.