GRILLED CHICKEN-WILD RICE BURRITO WITH MANGO-HABANERO SAUCE 3 red bell peppers 3 poblano chilies 4 small boneless, skinless chicken breast halves (about 1 pound) Mango-Habanero Sauce (recipe follows) 4 cups cooked wild rice 3/4 cup grated Asiago cheese (3 ounces) 3/4 cup shredded Monterey Jack cheese (3 ounces) 3 tablespoons chopped fresh or 1 tablespoon dried marjoram leaves 2 tablespoons butter or margarine 1 large yellow onion, chopped (1 cup) 3/4 pound fresh portabella mushrooms, sliced 4 cloves garlic, finely chopped 1/2 teaspoon salt 1/4 teaspoon pepper 8 flour tortillas (12 inches in diameter) 2 tablespoons butter or margarine, melted

Set oven control to broil. Place bell peppers and chilies on rack in broiler pan. Broil with tops 5 inches from heat, turning occasionally, until skin is blistered and evenly browned but not burned. Place in plastic bag; let stand 20 minutes. Peel, seed and dice peppers and chilies.

Heat coals or gas grill for direct heat. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Cut chicken into strips. While chicken is grilling, make Mango, Habanero Sauce.

Heat oven to 375°F. Mix wild rice, cheeses and marjoram in large bowl.
Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook onion in butter about 5 minutes, stirring frequently, until tender. Stir in bell peppers, chilies, mushrooms and garlic. Cook about 5 minutes, stirring frequently, until mushrooms are tender.

Mix mushroom mixture, wild rice mixture, salt and pepper. Spoon about 1 cup filling over each tortilla. Add chicken strips. Roll up tortillas; secure with tooth-picks. Brush 2 tablespoons melted butter over burritos; place on ungreased cookie sheet.

Bake 15 to 20 minutes or until burritos are golden brown. Let stand 5 minutes. Cut each burrito into 5 pieces. Divide warm sauce among 8 plates. Arrange 1 burrito, cut sides up, on each plate.

8 servings.

MANGO-HABANERO SAUCE

1 tablespoon peanut or vegetable oil
1/4 cup chopped onion
1/4 cup chopped carrot
1 habanero chili, seeded and sliced
3 medium mangoes, peeled, pitted and diced
1/2 cup champagne vinegar or white wine vinegar
1/4 cup ketchup
1 tablespoon sugar

Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrot and chili in oil about 5 minutes, stirring frequently, until onion is tender. Stir in mangoes, vinegar, ketchup and sugar. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 minutes. Cool slightly. Place in blender. Cover and blend on medium speed about 10 seconds or until smooth. Keep warm.

SUCCESS HINT: Always wear rubber gloves when cutting up chilies, so the oils in the chilies won't irritate your skin. The small, lantern-shaped habanero chili is distinctively flavored and extremely hot. You may want to use just 1/2 to 3/4 of the chili the first time you make this recipe.

VARIATION: The chicken may also be broiled instead of grilled. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once.

1 Serving: Calories: 720 (Cal. from fat: 160), Fat: 18g (Saturated: 9g), Cholesterol: 65mg, Sodium: 1,600mg, Carbohydrate: 116g, Protein: 32g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]