Grilled Burritos

Not that I’ve been thinking about it, but I’d just like to throw it out there that going vegan is something I simply wouldn’t be able to do for one very selfish reason – I love cheese way too much! We buy shredded cheese at the grocery store almost every week, and I get antsy when our stash is low. If we happen to buy a block of cheese for something, you can usually find me sneaking a slice (aka a huge hunk of it) here and there. Hi my name is Danielle and I’m a cheese-aholic.

Anyway, after thinking about a grilled stuffed burrito from Taco Bell and seeing a yummy recipe from Jamie Cooks It Up on Pinterest, I decided it would probably be in the best interest of my waistline to try and make it at home instead. Now, my version is by no means “healthy,” but at least it’s vegetarian and I know exactly what’s in it. This recipe makes A LOT, so depending on how much you fill your burrito with, you may have leftovers that would make a great dip with some tortilla chips, or even over pasta (if you leave out the rice in the recipe).

So as you can guess, this recipe has a serious cheese factor. I’ve used cream cheese in a few Mexican/Southwestern inspired dishes in the past, and every time I’m amazed at how creamy and cheesey it makes things, and my next thought is usually, “duh.” Before that I always associated cream cheese with either dessert, or breakfast – but not anymore!

Cheesey Grilled Burritos
Inspired by Jamie Cooks It Up
– Serves 6-8 –

1 cup vegetable broth
1 14oz. can sliced stewed tomatoes
1 15oz. can black beans, drained and rinsed
1 15oz. can corn, drained and rinsed
1 4oz. can of diced green chiles
1 8oz. package of cream cheese
1/2 cup shredded cheese blend (I use a cheddar/jack mix)
1 Tbsp chipotle chili in adobo
1/4 tsp paprika
1 cup uncooked brown rice*
2-3 Tbsp masa flour to thicken the mixture (*depends on the consistency of your mixture – see #4)
burrito sized tortillas
Cooking Spray

1. In a medium sized skillet, add the broth, rice, and tomatoes. Heat over medium-high heat for about 10 minutes.
2. Stir in the beans, corn, and spices, and let it cook for an additional 5 minutes until everything is well mixed.
3. Add in the cream cheese and be sure to stir it slowly to help it melt (I broke the 8oz block in half to help). This will take about 10 minutes for it to fully dissolve into creamy goodness.  Stir in the shredded cheese as well. Turn the heat to low and let it simmer for another 5 minutes.
4. The mixture should be creamy but not too liquid-y because you’re going to need to put it in a burrito. So, if it needs to be thickened, add the masa flour one teaspoon at a time.
5. Heat a separate skillet over medium-high heat,  that’s been sprayed with cooking spray.
6. Add 2 generous spoon-fulls to a tortilla, roll it, and add it to the skillet cooking for about 2-3 minutes on each side until golden brown.

*NOTE: The rice retains a little crunch if you cook it this way. If you’d prefer it to be softer, I’d suggest cooking it either half way or fully first, before adding it in to the mix. 

Leftovers: Crunchy Turkey Quesadilla

With the massive amounts of turkey left over (three Tupperware containers full, to be exact), I knew getting creative was necessary. Originally I was planning to make a simple turkey and cheese quesadilla on Sunday night, but decided to take it a step further. For anyone that’s ever been to Taco Bell, you know about the “Crunch Wrap Supreme,” which is folded over into itself in the middle, and has a nice crunch in addition to your typical quesadilla/burrito ingredients. I actually came across the original recipe from Hungry Girl awhile back, and decided to make it my own this time around.

In addition to the turkey and shredded pepper jack cheese (yum!) I sautéed some yellow onion with a chipotle in adobo. Once the onion was sautéed and the turkey was warm enough, I piled it into the middle of the tortilla, topping it with cheese, shredded lettuce, sour cream, and a few pieces of corn tortilla chips. You then have to get your fold-on, folding from the outside in, making about 4-5 folds. You then just throw it on a pan (that you’ve already sprayed, of course) so the tortilla becomes golden brown, and each of the sides you’ve folded stick to one another. The entire meal took about 15 minutes to prepare, and when paired with a salad was perfect for dinner!

Prior to our lovely Sunday night dinner, after our 8 mile run, fiancé and I each devoured an ice cream float. During the entire second half of the run, all I could think about was food. Jamba Juice, peanut butter and jelly sandwiches, milkshakes, etc. So on the very last leg of our run I announced my plan (albeit out of breath) – “I’m making an ice cream float!” to which my fiancé loudly responded “Oh $*%! Yes!” and immediately followed it with a “That was kind of loud… SORRY!” to anyone listening. As soon as we got inside I scooped some leftover ice cream into plastic cups, and topped it off with some soda left over from Thanksgiving. Oh it was heaven. My stomach didn’t appreciate it much later, and would have rather enjoyed a piece of bread and water, but sometimes you just have to go with your gut. Maybe next Saturday’s 10 miler will be followed up similarly.

Crunchy Turkey Quesadilla
– Serves 1 –
[Adapted from HungryGirl]

1 flour tortilla (warmed about 10 seconds in the microwave)
½ cup shredded cheese
½ cup shredded cooked turkey
¼ onion
¼ cup shredded lettuce (iceberg works nicely for crunch)
2 Tbsp vegetable oil
1 chipotle in adobo
1 Tbsp sour cream
2-3 corn tortilla chips

1. Sautee onion in oil until almost translucent, add chipotle and turkey when almost done just to warm.
2. Once cooked, add onion and turkey mixture to middle of tortilla, topping with cheese, lettuce, sour cream, and tortilla chips.
3. Fold tortilla inwards towards the middle, in about 4-5 sections.
4. Spray and re-heat skillet on medium heat, and add the quesadilla folded side down, cooking until slightly golden brown (about 2 minutes), flip and cook other side until also golden brown. Serve immediately.