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Brad's chile verde burrito
Brad's chile verde burrito

Before you jump to Brad's chile verde burrito recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.

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If you are looking for a quick snack, you can’t go wrong with a whole grain one. Starting your working day with a piece of whole grain bread toasted can give you that additional boost you need to get going. Eating on the run can easily be healthier with whole grain chips and crackers. Make the change from refined products such as white bread to the healthier whole grain options.

You don’t have to look far to discover a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to brad's chile verde burrito recipe. You can cook brad's chile verde burrito using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Brad's chile verde burrito:
  1. Get 2 1/4 lbs thin cut pork steaks. either sirloin or chops. cubed i
  2. Get 2 anehiem peppers
  3. Provide 2 jalapeño peppers
  4. Use 1/2 LG sweet onion
  5. Use 12 lg tomatillos
  6. Use 1 pkg Chipotle taco seasoning
  7. Take 1 (10 Oz) can green enchilada sauce
  8. Provide 1 (7 Oz) can diced green chiles
  9. Provide 1 tbs minced roasted garlic
  10. Take 1 small can sliced black olives
  11. Provide grated cheddar cheese
  12. Get sour cream
  13. Take 1 cup shredded lettuce
  14. Use flour tortillas
Instructions to make Brad's chile verde burrito:
  1. Put peppers, onion and tomatillos in a sauce pot. Cover with water and boil until everything is tender.
  2. When tender, remove and pulse in a blender. Discard the water.
  3. Place back in the sauce pot. Add pork, enchilada sauce, green chiles, garlic, and 2 tbs Chipotle taco seasoning.
  4. Simmer 1/2 hr. Stir frequently.
  5. When done, fill tortilla with chile verde. Add olives and cheese. Roll up. Top with more sauce, lettuce, cheese, and sour cream. I served with Mexican rice and refried black beans

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