Rock'n Pollo Blueberry Burritos

KCTS 9 Cooks A to Z

Presented by: Lisa Hilderbrand, Kirkland

serves 4

Ingredients for Burritos

  • 4 boneless chicken breasts (Washington grown, of course)
  • 1/2 cup butter (salted), melted, divided
  • 1/2 small onion, chopped
  • 1/2 teaspoon Montreal chicken seasoning
  • 1/2 cup vermouth
  • 1/2 small jar blueberry jam
  • 1/2 package (4 ounces) cream cheese, at room temperature
  • 4 thick gordito flour tortillas
  • 1/4 cup extra virgin olive oil

Ingredients for Blueberry Sauce

  • 1 tablespoon butter
  • 1 carton blueberries
  • water
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic salt
  • 1/4 cup cornstarch, mixed with enough water to make a paste
  • 1-2 dashes hot sauce - Tabasco or Tapatio


Melt butter. Add blueberries and a little water; add the sugars. Bring to a boil, stirring constantly. Add vinegar, soy sauce, garlic salt and cornstarch to thicken the sauce. Give it some zing with hot sauce to taste.

Slice rinsed chicken breasts lengthwise and add to half of the melted butter in your saute pan; add the chopped onion into pan to saute with chicken. Add the Montreal seasoning. When the chicken and onions begin to caramelize, add the vermouth, stirring around so that all is coated well. Add the blueberry jelly, again coating all, and then add in the cream cheese so that it melts amongst the mixture and coats all.

Keep the chicken mixture on low; add by spoonfuls to the tortillas one by one, rolling and folding the sides of the tortillas so that they hold the mixture. When tortillas have all been folded, they will turn into ‘burritos.’ Cook the burritos in the remaining butter and a little extra virgin olive oil so that they are golden brown on each side. There you have it—savory sweet, cheesy and meaty, easy and yummy! Serve with Blueberry Sauce on the side. They are fantastic with a peach lime margarita!


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