Tuesday, January 5, 2016

No Mo Chi-po-po

If you know me, you know that I LOVE Mexican food. You would also know that I am completely and utterly OBSESSED with Chipotle. Until recently, Chipotle would make up for 75% of my weekly meals. Not. Even. Joking.
Me... at the "ChipotME" counter
So you can imagine my disappointment to learn that the nearest Chipotle is about 15 miles away (Why oh WHY didn't I research this before we moved to Austin?!). Add to that, the recent E. Coli outbreaks and other problems, it's safe to say that I haven't had "Chi-po-po" in MONTHS. I am amazed my body hasn't gone into shock and that I'm even able to sit here and type this post.

I decided to put an end to this madness and went on a search to find "copycat recipes" that I could make myself, in an effort to recreate my beloved "burrito bowl", may she rest in peace.

Well guess what folks...? I did it. And you know what else...? I can almost guarantee it has a fraction of the calories than what "Chipoodle" is dishing out.

So come along... I'll show you where to find the recipes and how to whip up this yummy lunch that is sure to satisfy that craving. (Disclaimer: I'm not a photographer, so don't be disappointed if the pics are crappy and dark) ;)

Let's start with the base layer.... QUINOA. I tried this instead of their cilantro lime rice because they load it up with tons of oil. Quinoa is a better, healthier (loaded with fiber and iron) alternative... and it's easy as pie to make. Plus, let's face it, cilantro tastes like dish soap.

Never made Quinoa? Don't fret, my dear. Here's everything you need to know: How to cook Quinoa

Next up: Black Beans. Literally dump a can into a small sauce pan and heat them up. Told ya, this was easy. And we're not throwing any mystery additives that Chipotle does. WIN WIN!

Time to add some protein! I have used this recipe for YEARS. It's a crock pot recipe that uses 4 simple ingredients and is a versatile dish that can be used for so many things: Quesadillas, Tacos, Burritos... and Burrito Bowls!

Shredded Chicken
3-4 chicken breasts
1 packet taco seasoning
1 packet ranch dressing seasoning
1-2 cups chicken stock

Throw everything in the crockpot and cook on high for 3 hours (or low for 6 hours). Remove chicken, shred and throw back into the juices. Make it the day before and eat it for DAYS! It has more flavor than the mystery (and chewy) chicken at "Chipotes"

Fajita Veggies
1 bell pepper
1/2 red onion

Slice and add to a skillet with non-stick spray, cook on medium and be sure to add a pinch of salt. Remove once they've softened a bit. VOILA.

KEY INGREDIENT!!!!! This is a copycat recipe for Chip-poo-poo's Mild Salsa. IT'S AWESOME... It seriously "makes" the dish. I even get a little crazy and pour some of the juice into the bowl... the quinoa soaks it up like a sponge! I highly recommend making it a day or so in advance so the flavors can "marry".

Salsa copycat recipe

Don't forget to throw on a pile of cheese! Oh, and some sour cream. Hell, why you're at it, throw on a massive scoop of Guac (recipe for the BEST GUAC EVER is here)!

All mixed up! Isn't she pretty?!
There you have it. I literally just ate two bowls. I feel satisfied and I don't feel like I wasted my morning workout by indulging in a yummy lunch. Now if I only had a margarita, life would be just about perfect. Enjoy! - Kristi