Wednesday, June 8, 2011

Wet Burritos à la Snakes



  •     1 lb. hamburger or chorizo
  •     1 T. canola oil
  •     1 medium onion, chopped
  •     1 T. minced garlic
  •     1 bunch green onions, whites and greens chopped separately
  •     2 small cans green chilies, chopped
  •     1 small can jalapenos, chopped
  •     1 can enchilada sauce
  •     12 oz. V&V Supremo Queso Fresco, cubed
  •     1 can diced tomatoes
  •     1 can chili without beans
  •     1 can re-fried beans
  •     2 t. chili powder
  •     1 t. ground cumin
  •     ¼ t. salt
  •     ½ t. pepper

  •     Large (8”) tortillas
  •     V&V Supremo Queso Chihuahua, shredded
  •     Salsa

Side Dishes (Optional)
  •     Re-fried beans
  •     Spanish rice


  1. Brown hamburger or chorizo in canola oil. Set aside to cool.
  2. Brown onion, garlic, and the white part of the green onions. Turn off heat and allow to cool.
  3. Combine all remaining ingredients in a large mixing bowl and mix well.
  4. When the meat has cooled, crumble it into the mixing bowl. Add the cooled onion-garlic mixture and blend well.

Burritos (1 serving)
  1. Preheat oven to 325F.
  2. Place two good-sized spoonfuls of filling on each of two tortillas. Fold the burritos and place in a 9-inch Pyrex pie plate.
  3. (Optional) Add servings of any side dishes to the pie plate.
  4. Sprinkle shredded cheese over burritos and re-fried beans (if present) and top with salsa.
  5. Wrap the pie plate tightly in aluminum foil and bake for 45 minutes.

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