1First cut Pablano, red and yellow peppers into thin strips. The thinner the better because they cook faster.
2Cut both yellow onions into strips
3Cut both chicken breasts into strips into sort of thin strips (It shouldn’t be hella important how thin they are because they will be chillin out with onions which need to carmalize)
4Throw all ingredients so far into a big old pan and drizzle olive oil over to help with caramelization of onions
5Stir so that chicken is to Yosemite Sam guaranteed to be cooked
615-30 mins later turn off heat (technically onions wouldn’t be caramelized but that our little secret)
7Place how many ever flour tortilla’s out
8Put a spoon full of baked beans into to tortilla (I used baked beans because it’s a heck of a lot easier to buy a can of baked beans then make them from scratch for the sake of a simple burrito for any given meal for myself)
9Put Pollo con Raja to desired
10Roll tortilla into burrito ( If you don’t know how to then Google it)
12place burrito flap down onto hot pan so as to seal
Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best. Get more corn recipes here.