POTATO-CHICKEN BURRITOS
WITH ROASTED TOMATO SAUCE

FOR THE ROASTED TOMATO SAUCE:*
1 (28 ounces) can diced tomatoes
1/2 cup water
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon chopped garlic
Salt and pepper
FOR THE FILLING:
1 tablespoon olive oil
1 small onion, cut into 1/2-inch strips
1 pound small red potatoes (about 12), cut into 1/2-inch slices
1 small red bell pepper, roasted and cut into 1/2-inch strips (recipe follows)
1 small green bell pepper, roasted and cut into 1/2-inch strips (recipe follows)
1/2 teaspoon chili powder
Salt and pepper
8 ounces grilled chicken breast, cut into strips***
FOR THE BURRITOS:
6 tortillas (10-inch), warmed
3/4 cup shredded jack cheese
Chopped cilantro for garnish (optional)

TO MAKE ROASTED TOMATO SAUCE:
Preheat broiler.

In strainer over medium saucepan, drain tomatoes, reserving liquid in saucepan.

Spread drained tomatoes on jelly roll pan; broil about 4 inches from preheated broiler for 10 minutes or until tomatoes are slightly charred and dry looking.

Add tomatoes and remaining ingredients for the Roasted Tomato Sauce to liquid in saucepan; cover and simmer for 10 minutes.

Cool slightly; with hand blender or in food processor, puree until still slightly chunky. Season with salt and pepper.

TO MAKE THE FILLING:
In large skillet, heat oil. Add onion and cook for 2 minutes or until slightly soft.

Add potatoes, roasted bell peppers and chili powder; cover and cook over medium heat for about 15 minutes or until potatoes are tender. Season with salt and pepper.

Add chicken and 1 cup of the Roasted Tomato Sauce; bring to a simmer over low heat.

TO MAKE THE BURRITOS:
Place 1 cup potato and chicken mixture in the middle of 1 tortilla; fold up from bottom, then fold in from sides and down from top to enclose filling completely. Repeat with remaining mixture and tortillas to make 6 burritos. Garnish each burrito with 2 tablespoons Roasted Tomato Sauce, 2 tablespoons cheese and cilantro.

*2 cups bottled marinara sauce may be substituted for the Roasted Tomato Sauce.

***Substitute 1 package (6 ounces) pre-cooked chicken breast strips for grilled chicken breast.

HOW TO ROAST PEPPERS:
Place whole pepper over open flame or 4 inches from pre-heated broiler, turning occasionally until skin is evenly charred; place in bowl and cover tightly with plastic wrap. When cool, remove blackened skin, stems and seeds and cut into strips.

Servings: 6
Adapted from source: Chef Dennis Cronin of Iron Horse Restaurant, Portland, OR