2 plum tomatoes, cored
8 oz boneless, skinless chicken breast
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp canola oil, divided
1/2 cup finely chopped white onion
1 clove garlic, minced
1 small jalapeno, seeded and minced
2 tsp lime juice, plus lime wedges for garnish
2 tsp chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated
1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8-10 min. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
2. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 tsp oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is no longer pink in the middle, 3-5 min. Transfer to a plate.
3. Reduce heat to medium and add the remaining 1 tsp oil. Add onion and cook, stirring, until softened, about 2 min. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1-2 min. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
*** Things I changed...
-Used roma tomatoes, so they didn't cook up very well in the very beginning. Still turned out yummy.
-Added more cilantro than that, then topped with more when I put my burrito together. I love it!
-When I make it again I'll definitely double it because it was just the right amount for our little family but I'm still craving it so I wish I had left overs!