1000 Calorie Creamy Chipotle Steak Burritos
Serves 1
Directions
- 1Season steaks with the visible ingredients on screen, then add some Chipotle paste and lime juice, mixing well until evenly coated.
- 2Boil 180g of washed rice.
- 3Once the rice is cooked, squeeze in some lime juice, chopped cilantro, and salt to taste, then mix together for cilantro lime rice.
- 4For the chipotle sauce, add cottage cheese to your blender along with Chipotle paste, honey, garlic powder, onion powder, and lime juice, then blend until smooth and creamy.
- 5Rub your steaks in olive oil and cook for 2 to 3 minutes on each side.
- 6Rest the cooked steaks for 10 minutes.
- 7Meanwhile, make the guacamole with avocados, diced red onion, chopped cilantro, lime juice, salt, pepper, and a drizzle of olive oil.
- 8Mash the guacamole with a fork until combined.
- 9Assemble your burrito with a quarter of your rice, the juicy chipotle steak, Pico Deo, the homemade guacamole, chipotle sauce, and a sprinkle of cheese.
- 10Roll the burrito tightly.
- 11Toast the burrito in a pan to get it crispy.
- 12Wrap the burrito in foil and reheat when ready to eat.
Ingredients
- steaks
- Chipotle paste
- lime juice
- 180 g washed rice
- chopped cilantro
- to taste salt
- cottage cheese
- honey
- garlic powder
- onion powder
- olive oil
- avocados
- diced red onion
- pepper
- Pico Deo
- cheese
Equipment
blenderforkpanfoil
Tips
- Leave guacamole on the side and add it when ready to eat, as you do not want to heat it up in the microwave.
- The lime juice in guacamole helps prevent it from turning black.
- Guacamole can be kept fresh in the fridge for over a week using different methods.
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