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Green chilies, salsa and jalapeno peppers add lots of zip to these meaty burritos from Deb Poitz of Fort Morgan, Colorado. "Instead of cooking the filling on the stove, it can be simmered in a slow cooker," Deb suggests.
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 burrito equals 210 calories, 4 g fat (1 g saturated fat), 32 mg cholesterol, 651 mg sodium, 25 g carbohydrate, trace fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Originally published as Spicy Beef Burritos in
March/April 1999, p43
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