I’ve gone through several rounds of messing with burrito formulations, and I believe I’ve found the best one. I personally don’t add any spice to the mix because my man isn’t fond of it, but I encourage recipe tampering. Let’s do this!
Ingredients:
8″ flour tortillas
One large can of chicken, drained
Three strips of bacon
One can of chopped roasted green peppers
Half of a medium onion, finely chopped
3/4 cup of frozen corn
1 tbsp olive oil
1/2 tsp each of ground cumin, garlic powder, and oregano
1/4 tsp black pepper
Hot sauce to taste (optional)
Cheese, lettuce, salsa, and whatever else you like on your burrito
Cut the bacon widthwise into half inch pieces. Fry over medium heat until browned and a lot of fat has rendered out. Pour off the fat and add in the olive oil.
At this point there are probably evil voices in your head, telling you I am an idiot for swapping delicious fats like this. Let me explain; I throw out the bacon fat because I find it to be too salty in dishes where I am adding cheese. You could omit the olive oil and keep the bacon fat, but I think this way is tastier.
Turn the heat up just a bit, to between medium and medium high, then add the onion. Sauté for one minute, then add the peppers and spices. When the pepper juice starts to bubble, add the corn and let it heat through. Add in the chicken and heat through. Load up your tortillas and feast! Serves four.
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