I actually cooked dinner!

Last week, in Wyoming of all places, Gary introduced me to Qdoba, a Mexican fast food restaurant that he often visits when he travels.  Turns out, there are even some here in the Twin Cities, just not in my normal stomping grounds.

I had the super incredible Naked Mango Salad.  The "super incredible" is my descriptor, and lest you get all kinds of crazy thoughts, "Naked" means that they omit the tortilla bowl (which I'm sure would have been delicious, but not very healthy).  I still dream about that fresh mango salsa.  Yum!

Anyhoo... the refrigerator contained half a rotisserie chicken and loads of fresh lettuce from our garden that were begging to be eaten, so I decided to look to Qdoba for inspiration for tonight's dinner, and create my own version of the Naked Burrito.

Yes, I not only cooked dinner, but actually used recipes and some creativity!  Circle this day in red, people.  It doesn't happen often.  :)

Listed below are the basic ingredients; combine them in whatever proportions please you.  Gary likes to cover his bowl with plastic wrap and shake to combine.  I just stir with a fork.  However you prepare it, your taste buds will thank you!  You could, of course, combine the same ingredients in a warm flour tortilla to make a regular (clothed? non-naked?) burrito.

The best part about this meal is that all of the components can be prepared in advance and then reheated at dinner time.  Combined with the tasty flavors (which, of course, my kids HATE) this makes for a meal that is sure to grace our table often.  Enjoy!

Adobo Chicken
Cumin Black Beans
Cilantro-Lime Rice
Leaf lettuce blend
Salsa*
Shredded Mexican cheese blend

*Because I had absolutely no time or energy to make fresh salsa, I used canned peach salsa.  It was good, but a fresh salsa would really make this dish shine.  I need to convince Gary to make a batch of Qdoba's fresh Mango Salsa.  Salsa is his specialty, after all, and the main reason he plants a garden each year!


RECIPES:


Adobo Chicken
Shredded, cooked chicken
Adobo marinade

Add enough marinade to coat shredded, cooked chicken; refrigerate for several hours.  To serve - warm in skillet over medium-low heat until heated through.


Quick Adobo Marinade (from Qdoba's Facebook page)
7 oz can chipotle peppers in adobo sauce
1 clove garlic
1/2 tsp Mexican oregano (yes, it's different from standard "Mediterranean" oregano)
2 T. lime juice

Combine all ingredients in food processor, process until smooth.


Cumin Black Beans
1 can black beans, undrained
pinch cayenne pepper
1/2 tsp. ground cumin
1 clove garlic, crushed/chopped fine
1 bay leaf

Combine all ingredients. Bring to a boil, then simmer for 10 minutes. Remove the bay leaf before serving.  To serve - warm gently on stove.


Cilantro-Lime Rice (modified from Allrecipes.com)
1 cup Basmati rice
2 scant cups water
1 tsp extra virgin olive oil (EVOO)
1/3 cup chopped fresh cilantro
2 T. lime juice

Rinse the rice in water, then add to small stockpot with water and EVOO.  Cover and heat on high until water begins to boil.  Immediately turn to low heat and cook for 17 minutes.

Remove cover, stir rice.  Cook for additional minute if rice is too wet.  Add cilantro and lime juice, toss to coat.