Hundreds of thousands of years ago, I made a recipe for vegetable burritos that came from a recipe pamphlet from RoTel. Okay, carbon dating and fossil records show it was actually just over 15 years ago.
We loved it back then and thought it was an impressive recipe. That was back when I was just learning to cook for Alexis and my new family. Tonight we dragged this one out of the archives and upgraded it to how we would have made it now compared to back then.
Fire Roasted Vegetable Burritos with Cilantro/Roasted Pepper Queso
1 cup long grain rice
2 ea vidalia spring onions (green onions if you can’t get them)
1 ea red bell pepper
1 ea poblano or cubanelle chile
1 ea cherry pepper
1 can diced tomatoes
2 cups cheddar cheese, freshly shredded
1 ea serrano pepper, finely diced (skip if you want mild, double if you want hot)
1 cup refried beans
1 cup salsa
6 ea flour tortillas (mission sized burrito tortillas)
6 oz Mexican Dipping Cheese (We get El Viajero brand)
4 oz milk
1/4 cup cilantro
Start your grill to direct high heat at about 500f (skip if using your broiler and oven)
Cook your rice according to directions.
Grill the green onions just enough to get a slight browning on them (about 1 min a side). Fire roast or broil your peppers until blackened on all sides. The fire roasting brings out the best of the veggies.
Don’t be afraid that they are “too charred”. That makes them easier to peel and won’t affect the final flavor. This one wasn’t done enough yet, just to give you an idea.
Place the peppers in a plastic zip top bag, they’ll steam on their own for 5 minutes.
Cut the ends off each pepper and slice down the length of one side to open them up. Remove the seeds from the inside. Flip and lightly scrap the charred skin off with the sharp edge of a knife.
Dice the green onions.
As soon as the rice is finished, stir in the green onions, red bell pepper, and cubanelle/poblano pepper (reserve the cherry pepper for the cheese sauce). Stir in 1 cup of the cheese and the serrano pepper.
Taste the rice mixture for seasoning and add salt and pepper as needed.
Repeat for each tortilla:
Spread about 3 Tbsp of refried beans on the tortilla. Top with 1/2 cup of the rice mixture. Sprinkle more cheese and 3 Tbsp of salsa on top. Roll up burrito style and place seam side down in a casserole dish. (Click here for a photo tutorial of how I fold mine.) Top with a few sprinkles of more shredded cheese.
Place the dish in your oven preheated to 350f (or in our case, a grill set up at 350f for indirect heat) and cook for 25 minutes.
Cut the queso cheese into 1/2″ cubes and put into a small sauce pan. Add the milk, cilantro, and diced cherry pepper and warm until melted over medium/low heat.
Serve the burritos with the sauce poured over the top or on the side.
Don’t let the minimal amount in the picture fool you. As soon as the pictures were taken and my burrito was cut up, I ladled a good bit of that queso sauce all over my burrito!
In case you’re interested, here’s the original version. It’s a lot easier and still good.
1 Pam non stick spray
1 can (12 oz) Rotel (Diced tomatoes/chilis)
1 cup instant rice
1/2 cup water
1 Green pepper
2 Green onions
2 cups cheddar cheese
1 cup refried beans
10 8″ tortillas
1 cup salsa
Black olives to taste
preheat oven to 350F. Spray a 9x 12 x 2 baking dish w/ spray. In medium saucepan, combine Rotel, rice & water. Heat to boil, reduce heat, cover, & simer 1 minute. Remove from heat and let stand 5 minutes. Stir in pepper, onions and 1 cup cheese. Spread 3 table spoons beans over each tortilla. Layer rice mixture over beens and sprinkle on more cheese & salsa. Roll up and place seam down in prepared baking dish. Cover w/ foil. Bake 25 minutes.