Beef Rib Burritos with 5-Minute Queso
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Burrito:
1 10-inch wheat tortilla
1/3 cup guacamole
1/4 cup sour cream
1/2 cup leftover short rib, de-boned and shredded
2 tbsp diced onion
1/4 jalapeno, diced
1/4 tomato, diced
5-Minute Queso:
1/2 cup heavy cream
2/3 cup shredded Mexican cheese (I used Sargento 4-cheese blend)
1/4 jalapeno, diced
1/3 cup canned, diced tomato
Instructions:
Microwave tortilla for 30 seconds.
Spread guacamole and sour cream in a strip down the center of your tortilla, making sure not to get too close to the edges.
Sprinkle meat, onion, jalapeno and tomato in layers over the guacamole/sour cream base. ** Your filling should be in a line across the center of the tortilla — don’t spread it out in a circle.
Turn your tortilla so that the line of filling is horizontal and parallel to your body. Fold the the left and right edges of the tortilla over so that they are covering the filling about 1 inch on each side.
Fold the lower edge of the tortilla all the way over the the filling, tuck, and roll the whole thing so that the seam of your burrito is on the bottom. Gently lift your burrito onto a warm plate while you make your 5-minute queso.
In a pan on medium heat, combine cream and shredded cheese, and stir until cheese is melted and your mixture is uniform.
Stir in jalapeno bits and canned diced tomato chunks (juice and all), and keep stirring until ingredients are all incorporated and your sauce is as thick as you want it. ** This whole process shouldn’t take you more than 5 minutes.
Spoon queso generously over your burrito, then dive right in!
From justputzing.com