A few days after we had enjoyed our very messy Quesadilla Burgers, I stood in the kitchen and wondered what to make for lunch. There are a few stables in our house that are always on hand. Flour Tortillas in a variety of sizes, Nacho Cheese Dip and good Mexican Chorizo.
Sometimes the Chorizo is home-made, sometimes it’s from a good Latino Market. One thing is certain, the chorizo is always the best quality ground pork sausage. As for Nacho Cheese, there’s usually a jar in the pantry or refrigerator. And then there was all that wonderful fresh Pico de Gallo in the refrigerator just waiting to become something new and exciting. Yeah, spicy-hot burritos sounded perfect.
Boy, was I right!
Nacho Cheese Grilled Chorizo Burritos
1/2 lb Bulk Chorizo
4 small Flour Tortillas
1/2 cup Nacho Cheese
1/2 cup Pico de Gallo (store bought or home-made)
In a small skillet over medium heat, cook the chorizo. As the meat browns, crumble into small pieced.
While the meat cooks, warm the tortillas in another skillet. Spread Nacho cheese over the tortillas. Spread a line of Pico de Gallo down the center of each burrito.
Drain the cooked chorizo, divide the meat among the burritos, piling on top of the Pico de Gallo. Leave a small boarder around the edge so that burritos are not over-filled and will be easy to roll. Tuck one end over the meat, fold tortilla and roll tightly.
In the same skillet used to warm the tortillas, heat butter over medium heat. Place the rolled burritos seam-side down in the skillet and grill until golden, about 3 minutes. Turn, continue to grill until golden, another 3 minutes.
Serve while hot. Great for a quick lunch, a starter to a bigger meal or with rice and beans for a spicy supper.