Friday, December 9, 2011

Slow Cook Asian Fusion Burritos


The other night was a momentous occasion in my household.  Momentous due to the fact that I totes magotes just made this recipe up!  Word to your mother.  ‘Cause she probably makes up recipes all the time… so more like props to your mother.

…Anyway, I’ve had my slow cooker for about a month now and it really has a way of making you get all crafty in the kitchen.  So first, I decided to make some teriyaki chicken.  Slow cook style.  For two people, you will need:

  • 3 frozen chicken breasts (I realize you’re supposed to let them thaw… whatevs, I was living on the edge)
  • soy sauce or teriyaki marinade
  • honey
  • BBQ sauce

First I greased the inside of the slow cooker and put the chicken breasts in.  Then I mixed together about a cup of BBQ sauce, a half cup of the teriyaki marinade/soy sauce and about a quarter cup of the honey (sorry, since I made it up I was sort of eyeballing it… have a little taste yourself to see if you need more of an ingredient).  Cover the chicken with the sauce and cook on low for about 6-8 hours (I cooked mine for about 6.5).  A half hour before serving, shred the chicken and add back to the slow cooker.

Then I had many hours to decide what I wanted to do with this teriyaki BBQ chicken I had cooking.  I had made burritos a few days earlier, so I knew we had plenty of wraps left and, thus, Asian Fusion Burritos were born unto my mind.  I looked up ‘Asian-style salsas’ on the worldwide interwebs and found several recipes, but not a single one that truly spoke to me.  So I combined.  For the pineapple salsa, you will need:

  • 1 red pepper (diced)
  • 2 jalapeño peppers (diced)
  • 1/2 lime
  • 1/2 pineapple

Now I was hoping they’d have some canned pineapple, but apparently Trader Joes is into natural stuff.  So I got me the real thing.  In my first excursion with a pineapple I learned something important.


It is crucial to cut an even base.  Or your pineapple will look like this.  And the cooking gods will laugh at you.  But it will still taste fine.

Moving on, slice up the pineapple and cut into small wedges.  Put about a tablespoon of oil in a frying pan and cook the wedges on medium heat for about 5 minutes.  Take the pineapple out, set aside.  Drain the pineapple juice separately or it will take over the whole flavor of the salsa.  Add the two peppers to the pan and cook about another 5 minutes or until the red peppers are a little soft, but not mushy.  Add the pineapple back to the pan.


Squeeze some lime juice in, cook about a minute more and BAM, salsa’s done.  I know it sounds like a weird combination, but trust me, as long as you drain the pineapple juice the flavors really blend well together.  James actually came home and was all, “Are those pineapples?  I hate pineapples!” and you know what?  He loved it.  So pineapple haters, I don’t want to hear it!


Combine everything with rice on a warm tortilla (microwave it for 20 seconds) and enjoy! 


Or add extra soy sauce if you’re a James and then enjoy.

So yes, I was seriously so proud of myself because, not only did I make it up, but it was actually kind of exotic and I got my kind of picky James to eat it.  We had leftovers the next day and it was just as good then too.  Yay!


  1. i could smell its goodness all the way from here. *drooool

  2. YUM. I haven't eaten ALL DAY. I could seriously lick my screen right now.

  3. These photos are amazing! And this recipe is awesome, the burritos came out GREAT!

    That GOOD GOOD Blog

  4. beautiful photographs. these look yummy! :)

  5. They look so tasty! :) One of my NY resolutions is to get into cooking a bit more, I am guilty of having toast or cereal for dinner too many times! x


Let's chat. What's on your mind?

Web Analytics