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Grande Stuffed Burrito - Cowboy Kent Rollins

Prep Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 2 to 3 servings

Ingredients

  • 6 ounces sirloin steak
  • Kent’s Mesquite Seasoning or your favorite all-purpose blend
  • Juice of 1 lime
  • 1 teaspoon liquid smoke
  • ½ tablespoon Worcestershire sauce
  • 4 slices bacon
  • 1 small white onion diced
  • 1 jalapeno seeded and diced
  • 2 10 inch flour tortillas
  • 5 corn tortillas street taco size
  • 6 slices American cheese

Cheese Sauce

  • ½ cup heavy cream or milk
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 4 ounces cream cheese
  • 1 cup shredded cheddar cheese
  • 3 tablespoons Fresh Chile Co. Roasted Red chili sauce or chopped green chilies

Instructions

  • Cut the meat into thin slices. Generously season all sides with the Mesquite seasoning.
  • In a sealable container, combine the lime juice, liquid smoke and Worcestershire sauce and mix well. Add the steak and toss to coat. Cover and let set 1 hour.
  • Meanwhile, for the cheese sauce, in a medium saucepan, add the milk or cream over medium-low heat. Whisk in the cornstarch, salt, garlic powder, and ground mustard. When the milk has warmed through, stir in the cream cheese. Continue cooking, stirring occasionally until smooth. Stir in the cheddar cheese until melted. Stir in the chiles. Set aside in a warm place.
  • Cook the bacon over medium heat in a large cast iron skillet until done. Set aside in a warm place.
  • In the same skillet or griddle, add about 2 tablespoons of cooking oil and add the onions and jalapenos. Cook over medium heat for about 4 minutes, or until softened. Set aside in a warm place.
  • In the same skillet or griddle, fry the steak over medium heat until it is browned. Set aside in a warm place.
  • Place the flour and corn tortillas on the skillet/griddle over low heat to warm.
  • These next steps you’ll want to do quickly, so the tortillas don’t become crisp. You can also turn the heat off while assembling. Take two flour tortillas and slightly overlap the edges, Use 1 slice of American cheese where the edges meat to seal the edges. This will make 1 longer burrito.
  • Place the remaining cheese slices down the middle of the tortillas. Place the corn tortillas down the center on top of the cheese, slightly overlapping. Evenly top with the meat, onion mixture and cheese sauce.
  • Fold the ends in and roll up the burrito. Cook the burrito on both sides until a light golden brown. Serve warm.

Notes

Freschchileco.com