This all started with a brunch meal at the restaurant Harvest in Park City the day after snowboarding. It’s a cozy little space with a focus on breakfast and brunch foods. After loving what I had so much, I decided I needed to try and make it myself. And so my red and green chilaquiles tostadas recipe was born.

This recipe fuses the delightfulness of a crunchy tostada with the depth of flavors of chilaquiles.

It’s a symphony of crunchy tortillas soaked in a pair of flavorful sauces, topped with a sprinkle of cheese and a perfectly runny egg. There’s no better way to kickstart your day than with this fusion of Mexican dishes.

For some reason, I’ve never been a big fan of plain eggs and bacon for breakfast. I like to add to it and make it more of a full dish – like my fully loaded breakfast burrito recipe. And so that’s why I like this twist on a Mexican tostada breakfast.

It’s a simple yet exquisite balance of flavors, with both red and green sauces, giving you the best of both worlds. Whether you’re a die-hard fan of the tangy tomatillo or the rich depth of a guajillo chili sauce, breakfast chilaquiles tostadas will have you covered. I’m talking layers of texture and taste that’ll have you closing your eyes in contentment with every bite.

What are Chilaquiles Tostadas?

This is a combo recipe fusing the best of chilaquiles and tostadas together into a single tasty dish. Their powers combine for an unstoppable force of flavors.

But where do the original two dishes – chilaquiles and tostadas – come from?

Origin of Chilaquiles

Now, let’s gently wade into the waters of history with chilaquiles. The word chilaquiles comes from the Nahuatl word “chīlāquilitl,” which essentially translates to edible chili water. So it’s an old Aztec recipe – it clearly must be delicious if it has stuck around this long.

Traditional chilaquiles were made as a way to use up leftover tortillas and salsas. They’d take tortillas that were beginning to dry out, cut them up, and fry them. Then cook them with green or red salsa. The result was a comforting meal with less waste.

It frequently is now made with stale tortilla chips. And there are a lot of regional variations of the dish with different toppings, methods, and flavors.

Origin of Tostadas

Coming from the Spanish word meaning toasted, tostadas refer to a variety of dishes using a toasted or (now more commonly) fried tortilla as a base.

Another creative way to use up old tortillas that had become too dry/hard to roll, toasting or frying them became a new way to breathe life into something stale. It doesn’t hurt that the crunchy texture is just so satisfying.

These flat, fried foundations became a canvas for creativity. You can basically top them with anything your heart desires.

So, let’s combine these two similar concepts to make chilaquiles tostadas.

Ingredients for Breakfast Chilaquiles Tostadas

This delicious tostada breakfast with a twist requires a fair bit of ingredients. The majority of our ingredients today are used to make the two salsas and the rest are almost all optional toppings.

We’re going homemade with the salsas today – though I guess you could find some premade salsa (or leftovers) and speed up the whole recipe. Whether it’s the vibrant kick of a salsa verde or the smoky depth of a salsa roja, the sauce is the soul of the dish, infusing it with bold, authentic flavors.

Fresh ingredients are key.

Tomatillo, pepper, tomato, onion, garlic, cilantro, lime. All of these ingredients pack so much vibrant flavor when they are fresh. Even the dried peppers should be fresh(er). You don’t want ones that you bought years ago for that one dish you never made and they’ve been sitting neglected at the back of your pantry until now. As with most spices and seasonings, they’ll lose potency over time.

One of the few ingredients that doesn’t need to be fresh is the tortilla. These can be a little on the stale side. They will likely even fry better if they’re a little older since they’ll have less moisture. But fresh works too.

Preparing the Red Sauce

Chilaquiles are typically served either rojo or verde. This refers to the red or green sauce that the tortilla chips are cooked in. But, I say, why not have the best of both worlds and make both sauces to enjoy?

Now, let’s focus on crafting that rich red sauce. We’ll saute and simmer tomatoes, dried peppers, and aromatics. Then blend it all into a smooth and delicious salsa roja for topping the best chilaquiles tostadas recipe.

Ingredients and Equipment

Let’s gather our tools and ingredients.

The tools are pretty simple – a medium-sized saucepan, something to stir with, and a blender.

For the salsa itself, we’ll need dried guajillo chilis and a few dried árbol chiles. The árbol chilis will add a fair bit of spice. So adjust based on your desired spiciness. Some tomatoes help bulk up the base of the sauce. Garlic, onion, sea salt, black pepper, lime juice, cumin, and Mexican oregano help round out the flavors of the salsa.

Cooking Steps

First off, we’ll cook the guajillo and árbol chiles in vegetable oil over medium heat with the garlic, onion, and tomatoes. This process is called blooming and it really helps coax out the flavors.

Next, add some water to the pan and bring it to a simmer. This helps to soften everything up, making it easier to blend – especially the dried peppers.

Once that’s all set, everything goes into the blender with water, salt, pepper, lime juice, cumin, and oregano. Blend it all until smooth. And voila – you’ve made the first salsa. If it is a little too thick then add a small amount of water (1/4 cup or less) and blend it again until it reaches a great consistency.

Preparing the Green Sauce

Now for the green salsa. Luckily, it’s basically the exact same steps as the red one but with a few different ingredients.

With fewer peppers, this salsa should be a little milder than our red counterpart. It is more herbal and fresh-tasting than the kind of roasted flavor of the red.

Ingredients and Equipment

Use the same tools as the red sauce. A pan, a stirrer, and a blender. I made them at basically the same time and just rinsed everything between the different salsas.

You’ll need tomatillos and jalapeños. Once again you can control the heat level by adjusting how many jalapeños you add to the pot. Cilantro, garlic, onion, lime juice, salt, and pepper help round out the flavors.

With a few less spices, this sauce focuses more on the fresh ingredients – especially the tomatillos and cilantro.

Cooking Steps

Start by blooming the tomatillos, jalapeños, onion, and garlic in olive oil. Then add in the cilantro, lime juice, salt, and pepper with a bit of water and bring it to a simmer.

Cook until everything softens up a bit and then pour it into the blender.

Turn it on and let the blender do what it does best until the sauce no longer has any chunks.

Seasoning and Finishing the Sauces

I find that it is always best to taste food as you go along and make adjustments. So test out both of your sauces and see if it needs any last adjusting.

Salt, pepper, lime, cumin, oregano. All of these would be easy additions to fine-tune the taste. Just stir a little bit in at a time and remember not to overdo it.

Frying the Tortillas

Now we’re looking for the perfect crunch. Turning tortillas into a crackling crumbly crisp is not too difficult. Just a little oil at the right temperature. And making sure to watch it like a hawk so it doesn’t burn.

Be careful, hot oil is hot.

Type of Tortillas

The tortillas. When it comes to picking the right type, corn tortillas are the way to go. They have this fantastic ability to crisp up beautifully, giving you that delightful crunch with every bite. Flour tortillas tend to be a bit thicker and will fry up differently.

Within the corn tortilla genre, you can typically find white and yellow corn tortillas. It doesn’t matter a whole ton which you choose between the two. Just whichever you’d prefer. I happen to think that the yellow corn tortillas really look great as the fried tostada shells.

The Right Amount of Heat

Time to get the temperature just right for frying those tortillas. It’s key to find that sweet spot where the oil is hot enough to crisp up the tortillas without scorching them. You’re aiming for a gentle sizzle, not a raging inferno. But too cold will also make the tortillas take too long to cook, allowing them to soak up too much oil.

Heat the oil up on medium to medium-high heat, depending on if your burner tends to run hot or not. If your burner usually runs hotter, stick to the medium end of things and then slowly increase the temperature if it is not high enough.

After the oil has preheated, test it with a small piece of tortilla. If it bubbles around the edges without going berserk, you’re good to go. It’s about patience and precision; too low and you’ll end up with oily, limp tortillas, too high and you risk a smoky kitchen and bitter-tasting tostadas.

Not Overfrying the Tortillas

It’s easy to get a little too enthusiastic, waiting for that perfect golden crispness, but keeping a watchful eye is key. You’re aiming for a delightful crunch, not a charred chip. Overdoing it can lead to bitter flavors and an unwelcome toughness. Instead, fry each tortilla just until it starts to show a light brown blush and it mostly holds its shape when picked up rather than flopping around.

Remember, they’ll continue to cook for a short while even after you’ve taken them out of the oil, so err on the side of undercooked. The magic happens in those last few seconds; pull them out and let them rest on a paper towel-lined plate.

Sprinkle each fried tortilla with a bit of salt after taking it out of the oil – both sides if possible. This will lead to a delicious tostada breakfast experience.

Topping the Chilaquiles Tostadas

With the salsas made and the tortillas fried, it’s time to top our spicy tostada breakfast. The toppings are where you can really customize your chilaquiles tostadas to make them your own. Add some refried beans, Mexican rice, or grilled poblano corn salsa to round out a full breakfast or brunch meal.

Adorning with an Egg

A sunny side up egg is almost required to truly make a traditional tostada breakfast. As you cut into it, the rich, creamy yolk slowly cascades down, mingling with the other ingredients, adding a luxurious texture and depth of flavor.

I find that there’s something truly comforting about the warmth and simplicity of this addition. It is also the main topping that tends to identify this recipe as more of a breakfast and brunch item.

But you can feel free to mix it up with the egg. Try it over easy, scrambled, or poached. However you prefer your eggs, you can place them on top of the tostadas.

Choosing the Perfect Cheese for Chilaquiles

To make the best chilaquiles tostadas recipe, we really do need to add some cheese. But we do have a few options. Queso fresco and cotija cheese. Or, if you are feeling truly inauthentic, a shredded cheddar-jack mix. That’s an option but I highly recommend one of the other cheeses.

We’ll want something that harmonizes with the overall dish and you’ll want something based on your own tastes.

Queso fresco, with its mild yet tangy flavor, is a classic choice. It offers a creamy texture and flavor that’s hard to resist.

If you’re after a bolder taste, cotija cheese can be your go-to. This crumbly, salty cheese adds a punch of flavor that can elevate the entire experience.

Both of these cheeses tend to come in smaller-sized wheels that you can easily crumble with a fork. They’re fresh, simple, and the perfect compliment to our breakfast chilaquiles tostadas.

Chilaquiles Tostadas Toppings

A lot of traditional taco toppings can also be used for topping this dish.

Make it a create-your-own special by having a variety of toppings available and let everyone sprinkle their own on top. That way everyone gets what they like most.

Give it a fun, spicy kick with a drizzle of some spicy chipotle crema.

Have a variety of textures and flavors available to give options. Try any or all of the following:

• Minced onion
• Chopped cilantro
• Crema or sour cream
• Sliced or diced avocado
• Sliced radish (one of my personal faves for its crisp crunch)
• Green onion
• Hot sauce (I love Cholula)
• Tajin Seasoning
• Lime wedges

How did yours turn out?

I’d love to hear when you try out red and green chilaquiles tostadas! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Red and Green Chilaquiles Tostadas

Recipe by Marc PetersonCourse: Breakfast, BrunchDifficulty: Intermediate

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Experience breakfast bliss with a red and green chilaquiles tostadas recipe. Crispy tortillas, vibrant salsas, and perfectly fried eggs.

Ingredients

• Red Salsa

• 5 dried guajillo chilis

• 0-2 dried árbol chilis, depending on spice level

• 2 tablespoons vegetable oil

• 2 medium tomatoes, quartered

• 1/2 cup sliced white onion

• 2 garlic cloves, sliced

• 2/3 cup water

• 2 teaspoons sea salt

• 1/4 teaspoon black pepper

• 1 tablespoon fresh lime juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried Mexican oregano

• Green Salsa

• 6 tomatillos

• 1-4 jalapeños, depending on spice level

• 1/2 cup sliced white onion

• 2 garlic cloves

• 2 tablespoons vegetable oil

• 1/3 cup water

• 1/2 cup packed cilantro

• 2 tablespoons lime juice

• 1 teaspoon sea salt

• 1/4 teaspoon black pepper

• Tostada Shells

• 12 corn tortillas

• Oil for frying

• Salt for sprinkling

• Toppings

• Queso fresco (creamier) or cotija cheese (saltier)

• Onion

• Cilantro

• Sour cream/crema

• Avocado

• Radish

• Green onion

• Hot sauce

• Tajin seasoning

• Sunny side up eggs

Directions

• Red Salsa
• Remove the stem from the dried peppers and deseed them
• Heat the vegetable oil in a saucepan over medium heat, then add the dried peppers, tomatoes, onion, and garlic and cook while stirring for 3 to 4 minutes until fragrant
• Add the water and simmer for 8 to 10 minutes until the dried peppers and tomatoes begin to soften
• Pour everything from the saucepan into a blender and add in the salt, pepper, lime juice, cumin, and oregano
• Blend until smooth, strain if necessary and add water a few tablespoons at a time if it is too thick to pour out of the blender
• Reserve for topping the tostadas, or store it in the fridge in an airtight container for up to a week
• Green Salsa
• Remove the husk from the tomatillos and rinse them off, remove the stem from the jalapeños then slice and deseed them
• Heat the vegetable oil in a saucepan over medium heat, then add the tomatillos, jalapeños, onion, and garlic and cook while stirring for 3 to 4 minutes until fragrant
• Add the water, cilantro, lime juice, salt, and pepper and simmer for 8 to 10 minutes
• Pour everything from the saucepan into a blender
• Blend until smooth, strain if necessary and add water a few tablespoons at a time if it is too thick to pour out of the blender
• Reserve for topping the tostadas, or store it in the fridge in an airtight container for up to a week
• Tostada shells
• Heating oil over medium to medium-high heat in a pan, with the oil coming up between a half-inch and an inch up the side of the pan – let the oil get hot but not smoking
• Test a small piece of tortilla in the oil, gently adding it to the pan and seeing if it bubbles gently – no bubbles is not hot enough, violent bubbling is too hot
• Gently place each corn tortilla into the hot oil, frying them one at a time until they achieve a golden-brown, crispy texture – usually about 1 minute per side
• Carefully transfer the fried tortilla to a paper towel-lined plate, sprinkle with a pinch of salt, and repeat this process until all tortillas are fried (if your pan is large enough you can fry multiples at once)
• Load the crispy tostadas with the red and green salsas, a fried egg, and whatever other toppings are desired

Notes

• The red and green salsas can be made ahead of time and stored in airtight containers in the fridge, no more than 5 days early

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The post Breakfast Bliss: Chilaquiles Tostadas in Red and Green appeared first on Do You Roux?.

This recipe is for when you can’t decide between a quesadilla and a burrito. Just have them both, together! And that’s how the ultimate meat and cheese quesarito recipe is born.

Though not invented by Taco Bell, the quesarito was certainly made famous when they released it back in 2014. And it really just makes sense. Instead of just making a burrito with a plain tortilla, make a burrito using a quesadilla as the delicious cheesy vessel to roll everything up.

This copycat Taco Bell recipe is surprisingly simple to make. There are a few ways you can customize the recipe. But it’s not as hard as you might think to recreate the meal you are used to getting from the drive-thru.

This is my recipe for the ultimate meat and cheese quesarito, which you can enjoy for dinner whenever you’d like. Here’s how to make it at home.

Prep the Quesarito Recipe Fillings

We’re going to make our copycat quesarito recipe using a few other recipes from the site to help us out. If you have another favorite recipe for some of these fillings, then feel free to make those instead.

But, of course, I feel like mine are pretty darn good.

Starting with the ground beef. This was my sort of copycat recipe of Taco Bell’s ground beef. Though it is very much a homemade version. So what better recipe to use than this simple ground beef taco meat?

Next, make some Mexican rice. I made this recipe for Mexican rice in the rice cooker. That way it is very simple to prepare and takes a little less babysitting than traditional rice cooking. But it still packs a ton of flavor.

For a bit of sauce and flavor, prepare some chipotle crema using mostly sour cream and canned chipotle peppers in adobo sauce.

I’ve not included them in my recipe, but pan-fried potato bites could also make a wonderful addition. Just chop, parboil, and then pan-fry them up with some seasonings for another tasty filling.

So, once you’ve got the beef, rice, and sauce ready to go, it’s time to make the quesadilla. 

Build the Quesadilla Shell

Now, we’re going to build our quesadilla.

Start with a large, hot skillet and the biggest tortillas you can get your hands on. The huge tortillas will make a large quesadilla that will be easier to roll and fold up all your fillings.

Toss one tortilla into the pan. Then add an even layer of shredded cheese and a layer of nacho cheese. Note that I just kind of plopped the nacho cheese around. Then when I put the other tortilla on top, I figured that would spread things around evenly.

For the cheese, I suggest choosing one of the following high-moisture melting cheeses: Oaxaca, asadero, queso quesadilla, Monterey Jack, and Colby Jack. However, you can use whatever cheese you prefer to make this. You can even use a mix of different cheeses. I used a mix of Monterey Jack, cheddar, asadero, and queso quesadilla cheese.

Also, know that shredding your own cheese straight off the block is better than pre-shredded cheese in most cases. Pre-shredded stuff usually has added anti-caking things in it that make it a little more difficult to get that perfect melt. But, it definitely isn’t a make-or-break, especially for this recipe. It is more important for cheese sauces like making homemade mac and cheese.

But, perfectly melting cheese is what we aim for in a quesadilla.

Assemble Your Quesarito Recipe

Once the quesadilla is made, gather all of the other ingredients around so we can get to assembling our copycat recipe.

With the quesadilla laid out flat on a plate, start filling it with meat, beans, rice, sour cream, nacho cheese, and chipotle crema. I just kind of randomly piled the fillings in and tried to mix them around a bit so that I don’t get one pocket of a single filling.

Place the ingredients a few inches in from the outer edge. And group the filling on one side of an imaginary diameter of the quesadilla. This will all make it easier to fold and roll the burrito.

Do not overfill the tortilla! That is typically the biggest issue when it gets time to fold it all up. I know all of the ingredients are delicious and so it can be hard to use restraint. But fight the urge to overfill and it will be better in the end. In my opinion, the tortilla looks a little bit empty still when there’s enough room to properly fold it.

Once filled, it’s time to actually roll up your quesarito properly to make sure nothing falls out. Use this guide on how to fold your burrito. It’s one of my most popular pages on the site because it really is a pretty simple step-by-step guide.

Garnish and Serve Your Quesarito

You don’t have to limit yourself just to what goes inside the copycat quesarito recipe. Add some toppings or garnishes to lend even more flavor to this dish.

Use lettuce, sour cream, crema, guacamole, salsa, hot sauce, cilantro, and fresh lime wedges to top it off. You can also drizzle the chipotle crema over top, or try adding some pickled red onions to the mix for a bright, vinegary flavor. Have some beans, rice, street corn, or frijoles charros on the side to complete the meal.

In the end, it’s really about making this your own and deciding what you’d love most inside, on top, and on the side.

And there you have it! You’ve just made the ultimate meat and cheese quesarito recipe.

If you’re feeling like it, try making some Mexican desserts for when you’ve finished your meal. Fried ice cream, churros with dipping sauces, homemade flan, or tres leches cake would each make a delicious dessert.

If you’re looking for something similar to this recipe, check out these other burritos:

• Fully Loaded Breakfast Burrito
• Fried Baja Shrimp Burrito

Whatever you make, enjoy your next meal and let me know how it went.

How did yours turn out?

I’d love to hear when you try making a quesarito at home! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Ultimate Meat and Cheese Quesarito (Taco Bell Copycat)

Recipe by Marc PetersonCourse: Lunch, DinnerDifficulty: Intermediate

Servings

5

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Burrito or quesadilla? Don’t make a decision, just have both with this ultimate quesarito recipe. It’s a Taco Bell copycat recipe that’s easy to make and tastes amazing!

Ingredients

• 10 large flour tortillas

• 3 cups shredded cheese (see above for best varieties)

• 15 ounce can nacho cheese

• 2 pounds ground beef taco meat

• 2 cups Mexican rice

• 16 ounce can refried beans

• 1 cup sour cream

• 1 cup chipotle crema

Directions

• Add a tortilla to a large frying pan over medium heat
• Spread a layer of shredded cheese and nacho cheese onto the tortilla
• Place another tortilla on top of the layer of cheeses and let it heat until the cheese has nearly melted then flip it over to finish cooking until everything is melted
• Repeat steps 1-3 to prep all of the quesadillas
• With the quesadillas done, add layers of beef, beans, rice, nacho cheese, sour cream, and chipotle crema to the lower half of the quesadilla
• Fold in the sides, fold up the bottom and then roll the burrito up, see burrito folding instructions if needed
• Garnish and serve as desired

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The post The Ultimate Meat and Cheese Quesarito Recipe (Taco Bell Copycat) appeared first on Do You Roux?.

I’m not as big a fan of breakfast as my wife. In her best life, I think she would probably just have breakfast items for every meal every day. But one of the few ‘breakfast’ foods that I am more excited to get behind as a possible lunch or dinner option are these ultimate fully loaded breakfast burritos.

With a name like that, how could I not want to have them?

Because they are customizable, savory, and so fully loaded with items, I think they seem to transcend breakfast in my eyes. So I don’t mind having them even for lunch or dinner. Just look at that mix of filling. And then in the end you can top it with all sorts of things – including my favorite Cholula hot sauce.

Basically cramming every good savory breakfast thing into a tortilla.

So, unlike my Baja shrimp burrito, don’t be afraid to give these a try any time of day – morning, noon, or night.

Making Loaded Breakfast Burritos

First off, make sure that you start out with the largest tortilla you can find. Trust me, it will help. Otherwise, you are much more likely to overstuff your burrito and it will end up more like a large floppy taco. Still tasty, but harder to eat.

Start off sauteing some of the veggies, adding in and browning the sausage, and then set that aside. Then whisk together the eggs with a bit of seasoning and cook them in that same pan. Once the eggs are cooked, time to start filling your tortilla.

Once the filling is on the tortilla, it is time to fold and roll it up. If you’d like some help with this step, try checking out my post on how to fold a burrito for helpful tips.

After assembling and rolling up the burrito, you can bake or pan fry it to melt the cheese, heat everything back up, and help seal the burrito fold. Just be careful not to over-heat cause it can start to dry things out, especially the tortilla.

Fillings, Toppings, Dips and Sauces

The reason these loaded breakfast burritos are so awesome is all of the options.

I find it best to just have everything available and serve them as a build-your-own burrito special. Then everybody can get exactly what they want. Plus it can help out when there are people with different food allergies present. It can be an inclusive meal.

But maybe you want a little help deciding what to put inside a breakfast burrito. So here are my thoughts on the colorful spread of ingredients you can include:

Fillings

The filling is everything you put inside your burrito. And is the main part of why these are fully loaded breakfast burritos. Eggs are the main portion of the filling, along with savory meats and veggies to help round things out. Serve any of the following:

• Eggs
• Bacon
• Sausage
• Chorizo
• Ham
• Steak
• Cheese
• Potatoes
• Avocado
• Mushrooms
• Onion
• Bell Pepper
• Spinach
• Black Beans
• Tomatoes

Toppings

Just because the burrito has been filled and rolled up doesn’t mean that all is said and done. Try topping it with cheese and melting. Or serve it enchilada-style doused in sauce. Here are some topping ideas:

• Cheese
• Avocado
• Enchilada Sauce
• Cilantro
• Squeezed Lime

Dips and Sauces

Finally, serve any of these alongside your loaded breakfast burritos for added flavor or heat:

• Salsa
• Hot Sauce
• Sour Cream
• Chipotle crema
• Cilantro-Lime crema
• Ketchup
• BBQ Sauce

How did yours turn out?

I’d love to hear when you try making fully loaded breakfast burritos! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Ultimate Fully Loaded Breakfast Burritos

Recipe by Marc PetersonCourse: Breakfast, BrunchDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

25

minutes

Total time

50

minutes

Adding in almost every savory breakfast item helps to make these the ultimate fully loaded breakfast burritos of your dreams

Ingredients

• 3 cloves garlic

• 1 red onion

• 1 red bell pepper

• 1 green bell pepper

• 3 tablespoons unsalted butter

• 1 pound mild Italian sausage

• 12 large eggs

• 3 tablespoons milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 teaspoon smoked paprika

• 8 large burrito-size tortillas

• 2 cups shredded cheddar jack cheese

• 8 slices bacon, cooked

• 8 hash brown patties, cooked

• 3 large avocados

• 2 large tomatoes

• 1/4 cup chopped cilantro

• Hot sauce

• Salsa

• Sour cream

Directions

• Mince the garlic and chop the onion and red and green bell pepper
• Melt the butter in a frying pan over medium heat and cook the garlic, onion, and bell pepper in the butter for 3 minutes, stirring occasionally
• Crumble the sausage into the pan and continue to cook everything until the sausage is fully cooked, 10 to 15 minutes
• While the sausage is cooking, whisk together the eggs, milk, salt, pepper, and paprika in a large bowl
• When the sausage is cooked, pour everything from the pan to a plate and set it aside for later
• Pour the egg into the pan and cook over medium heat, stirring and scraping the bottom of the pan to scramble the eggs, and cook until done
• Remove the eggs from the heat
• Lay the tortillas out on plates, add in the desired fillings, then fold and roll them tightly
• Top with cilantro, hot sauce, salsa, and sour cream as desired and serve

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This recipe comes loosely based on the grilled shrimp burrito I used to get from a lesser-known chain restaurant called Rubio’s. It was a favorite growing up, was really close to our house, and mom liked it. So it was one of the more common places to go if we went out to eat. At one point they changed how they made the burrito though and it was never the same…

While my fried shrimp burrito isn’t a true attempt to copy that original burrito, it was an inspiration. Just like Taco Bell inspired my quesarito copycat recipe. Turning the chipotle crema into more of a chipotle dressing might hew closer to the original recipe.

I decided to fry the shrimp for my recipe, cause why not. If you don’t feel like the extra effort of frying shrimp, then you can use grilled shrimp instead. But the added crunch from the fried shrimp is amazing.

So let’s go ahead and prep all these delicious ingredients to make the filling for these burritos.

Shrimp Burrito Recipe

In preparation for this recipe, I made posts for spicy chipotle crema and how to fold a burrito. Those ones help set the stage for making this recipe.

You will need some kind of chipotle crema for the burrito. I may be a bit biased, but I would highly recommend my recipe. However, you can use one of your own or buy some if you want to skip this step.

The most difficult part of the recipe is the coating and frying of the shrimp.

To do this, set up three different plates or bowls. Put the flour in the first one, beaten eggs in the second one, and panko bread crumbs in the third. Then take the shrimp and dip them through each bowl, making sure that they are fully coated in each one.

After coating the shrimp, heat them up in some oil or in an air fryer. And you’re ready to go.

Make sure that you use large tortillas. These are burritos, so they should be large and take two hands to eat.

And if you are feeling a bit fancier, you can make your own cilantro-lime rice to infuse extra flavor into the burritos. Or mix it up with Mexican rice.

Mix or Match

When making burritos at home, I have typically served it as a build-your-own kind of open meal. Bowls of ingredients are set out and each person can make their own exactly how they want it.

You can certainly serve these burritos as make your own.

But you can also pre-mix the filling.

When I approached this recipe, I premixed all of the fillings except for the chipotle crema and lime wedges. Then I built the burritos by adding the filling to the tortilla, drizzling on the chipotle crema, and folding the burrito up.

This way I was able to kind of assembly-line build the burritos. It is quicker, takes fewer bowls, and everyone can eat at once instead of waiting in line to make a shrimp burrito. You can also include Mexican rice, elotes, bean dip, or salsa either on the side or included as filling.

Baja Shrimp Burrito with Chipotle Crema

Recipe by Marc PetersonCourse: DinnerDifficulty: Intermediate

Servings

8

servings

Prep time

45

minutes

Cooking time

15

minutes

Total time

1

hour 

Spicy, creamy, and crunchy, try a fried shrimp burrito to bring it all to the table

Ingredients

• 1 pound peeled, deveined, and shelled shrimp

• 1/2 cup flour

• 1/2 teaspoon salt

• 1/4 teaspoon garlic powder

• 1/4 teaspoon ground chipotle pepper

• 2 eggs

• 3/4 cup panko bread crumbs

• 1 large avocado

• 1/2 cup chopped red onion

• 1/2 cup chopped tomatoes

• 1 lime

• 2/3 cup green cabbage

• 1 cup cooked black beans (or canned)

• 2 cups cooked rice

• 1/2 cup crumbled cotija cheese

• 8 large burrito tortillas

• 2/3 cup chipotle crema

Directions

• Set up the dredge for the shrimp by combining the flour, salt, garlic powder, and chipotle powder on one plate, whisk the eggs together into a bowl, and spread the breadcrumbs onto another plate
• Bread the shrimp by dunking them into the flour, then the eggs, and then the breadcrumbs and setting them aside until all shrimp are fully coated
• Deep fry the shrimp in oil at 375°F (190°C) in a fryer, a large pan on the stove, or an air fryer for 3 to 5 minutes until the shrimp are golden-brown (air frying will take about twice as long)
• Chop the avocado, red onion, and tomatoes into 1/4- to 1/2-inch pieces, slice the lime into wedges, and chop the cabbage up into shreds
• If you are letting people make their own burritos, then set all of the ingredients out in separate bowls, or combine the shrimp, avocado, red onion, tomatoes, cabbage, black beans, rice, and cotija cheese in one large bowl together
• Add the filling to the tortillas, drizzle them with chipotle crema, fold them up, and serve

Notes

• You may want extra chipotle crema to serve for dipping on the side

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The post Fried Baja Shrimp Burrito with Chipotle Crema appeared first on Do You Roux?.

I love breakfast burritos, shrimp burritos, basically anything in a burrito. But the bane of my existence for the longest time was trying to figure out how to fold a burrito so it didn’t immediately come undone during my first bite.

Food everywhere, with an empty tortilla.

Or you bite in and slowly push everything out a hole in the back of the burrito. Same problem.

Still tastes good, but now you have to go get a fork. Which takes away from the burrito experience. Burritos are a hands-on experience and are meant to be eaten that way.

Maybe you’re already a pro at wrapping burritos and don’t understand how it would be difficult. But it was for me.

So I’ve buckled down and figured out how to fold a burrito. Properly. If you’ve ever had your own issues with wrapping a burrito up tightly, then read on and get to rolling. This technique will work for burritos, wraps, and chimichangas.

Tips for Burrito Folding Success

Before you even get started, let’s review some general tips for success.

• Large tortillas – A larger tortilla is easier to fill and roll up (up to a certain point I guess…). Smaller ones will take a lot less filling and just may not have enough area to fold up properly.
• Warm tortillas – Slightly warming the tortilla – either quickly on a stovetop or in a tortilla warmer in the microwave – will make it more pliable for filling and folding. Just be careful if you are heating it up on the stovetop that you don’t accidentally leave it on too long so that it becomes crispy. It that happens, then it will just crack as you roll it.
• Don’t overfill! – This is by far my biggest issue when I was learning how to fold a burrito. I just want more of that tasty filling. But overfilling makes it harder (or impossible) to actually close the burrito up. Try to hold back a little. But I don’t blame you if you stuff it full.
• Heat up the seam – To really make sure the end of the burrito doesn’t just unfold, you can set the burrito seam-side down on a frying pan for a few minutes. It’ll kind of lock the tortilla in place. This step isn’t really necessary, but it can help if you really want it to stay closed then it’ll help.

Now that you’ve got the starting tips, let’s get into the actual step-by-step instructions for how to fold a burrito.

How to Fold a Burrito Step By Step

Step 1: Lay the tortilla out on a large, flat surface

Start off with a plain tortilla, laid out and ready for the filling.

Make sure to give yourself some space to work. I suggest a large, flat area so there is room all around it to easily fold and roll the burrito up. It is not as easy to work around plate edges, so I don’t recommend trying to do it on a plate.

Step 2: Add the filling, spread out just below the center line of the tortilla

Add the filling on top of the tortilla a little below the centerline of the tortilla.

Include all toppings, sauces, etc that you want inside. Though saving some sauce for topping can be a great option. I love drizzling my chipotle crema both inside and on top of the burrito.

Remember that you should not overfill the tortilla. Try to look at the overall area. I recommend taking up no more than 1/3 of the overall area of the tortilla so that there is space to fold.

Step 3: Fold in the Sides

Fold the sides of the tortilla in towards the center. Begin the fold where your fillings stop on the sides. Try to make it as parallel as possible, and try to keep the same length in the top and bottom arcs. (note – my photo shows an imperfect example of this, they are a bit off).

To help it stay in place, you can give it a bit of a crease where you folded it. If you are working quickly, then a crease in the sides isn’t required.

Step 4: Fold up the Bottom

With the sides folded in, take the bottom of the tortilla and fold it up to partially cover the filling.

It should cover up to about half of your filling.

Step 5: Roll the Filling up

Now that the sides and bottom are folded in, it is time to start rolling.

From the bottom of the tortilla, take the part that was just folded up and start rolling it up towards the top of the tortilla. This will cover up the remaining filling.

Try to make it a tight and snug roll. You don’t want a bunch of air pockets in there with your filling. Nobody wants to take a bite of empty tortilla. Plus, a tight roll will help with keeping your burrito together.

Step 6: Keep Rolling

Tightly roll the burrito up the rest of the way so that the tortilla fully wraps around.

Once again, make sure that it is tight so that there are no stray air pockets in with your filling. That would cause some disappointing bites.

And once you’ve rolled it all the way up, you’re done! You now have a fully formed burrito and know how to fold a burrito. So go, be free, and fold burritos to your heart’s content without worrying about dropping all your filling out.

Try your new folding technique on my most popular burrito recipes:

• Ultimate Fully Loaded Breakfast Burritos
• Fried Baja Shrimp Burrito with Chipotle Crema
• Taco Bell Copycat Beef and Cheese Quesarito

How to Fold a Burrito

Recipe by Marc PetersonCourse: How To TuesdaysDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Total time

5

minutes

Never deal with filling falling out of your burritos again, learn how to fold a burrito properly

Ingredients

• Tortillas

• Burrito filling

Directions

• Lay the tortilla out on a large, flat surface
• Add the filling, spread just below the center line of the tortilla
• Fold the sides of the tortilla in toward the filling
• Fold the bottom of the tortilla up over the filling
• Roll the filling up tightly from the bottom fold to the top
• Keep rolling until all of the tortilla has been wrapped around the filling

Notes

• Use large tortillas, and warm them up a little so they are more pliable
• Try not to overfill your burrito, it will make it more difficult to fully wrap

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The post How to Fold a Burrito appeared first on Do You Roux?.