California Style Burrito with Bacon-Wrapped Jalapeño Poppers

California Style Burrito with Bacon-Wrapped Jalapeño Poppers

California Style Burrito with Bacon-Wrapped Jalapeno Poppers
California Style Burrito with Bacon-Wrapped Jalapeno Poppers

"The standard assets of a California Burrito are still evident here, with a bed of warm, salty french fries tucked into the delicious combination of meat, sour cream, guacamole, rice and beans. But, still where’s the spice, where’s the creativity? That’s where bacon-wrapped jalapeño poppers come in. By incorporating freshly grilled chicken breast, a roasted black bean salsa, corn, tomatoes, fries, sliced avocado, and shredded cheddar cheese, this is a true California burrito — Tabasutra Style."

Ingredients

  • 2 extra large flour tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 cup your favorite frozen French fries, cooked
  • 1 avocado, sliced
  • 1 boneless, skinless chicken breast
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  1. Preheat your oven to 400 degrees. Sprinkle the chili powder, garlic salt and black pepper over both sides of the chicken breast. In a non-stick pan over medium-high heat, add olive oil. Once the oil is hot, put the chicken breast in the pan. Cook for about 4 minutes on each side until it has cooked all the way through.

  2. Preheat your oven to 400 degrees. Sprinkle the chili powder, garlic salt and black pepper over both sides of the chicken breast. In a non-stick pan over medium-high heat, add olive oil. Once the oil is hot, put the chicken breast in the pan. Cook for about 4 minutes on each side until it has cooked all the way through.

  3. Once your chicken breast is fully cooked, pull it out of the pan and let it breathe before slicing. While your chicken is “breathing,” start working on those jalapeño poppers. In a small bowl, mix cream cheese, mozzarella, garlic powder and hot sauce. Using a spoon, scoop the cheese mixture into each jalapeño half and then put the jalapeño back together. Wrap each jalapeño in a slice of bacon.

  4. Once you’ve filled and wrapped all four jalapeños, place them in a medium-sized non-stick pan at medium heat. Turn the jalapeños gently to make sure they don’t fall apart. Once the bacon has been fully cooked all around the jalapeños, take them out of the pan.

  5. Now it’s time to assemble the burrito! Place one tortilla over one piece of aluminum foil. Place half of sliced chicken breast down and then place 1/4 cup of cheddar cheese. On top of the cheese, place 1/2 cup of cooked French fries and then half of your sliced avocado. On top of the avocado slices, pile on your corn and black bean salsa. Last (but not least) place two bacon wrapped jalapeños. Think this burrito doesn’t have enough heat? Throw in some extra Tabañero hot sauce over the top before wrapping it up.

  6. Repeat the same exact process for the second burrito. Carefully roll up your burritos and then wrap them in the aluminum foil; place the burrito in the oven for 8 minutes to make sure the cheese melts.

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When I'm bored I like to watch that "Diners, Drive - Ins, and Dives" show starring Guy Fiery. These loaded burritos look like they would be right up his alley, and mine too! Definitely not the healthiest way to do a burrito, but surely a very tasty one. My husband can't wait for me to make these!

I have recently been into jalapeno poppers so I will need to try this! What a great twist on a classic appetizer!

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