Burrito + Quesadilla = Burritodilla

Mike and I had a Burritodilla for the first time a few years ago at a local burrito place, Roburrito’s, and were blown away. If you like burritos and quesadilla, you have to give this a try, it is so ridiculously good. They let the cheese ooze out beyond the perimeter of the tortilla so it get’s crispy and caramelized and creates “the beard”.

Fresh Salsa, Black Beans, Rice

Filling

The place we get them at also has this great line of different hot sauces that you can drizzle into your dilla, burrito, etc. to customize the flavor of each bite. It’s pretty awesome. Mike likes the burn-your-face off kind of hot sauces, but I prefer the more mild ones, with a dollop of guacamole in each bite.

Burrito + Quesadilla = Burritodilla

 

Burritodilla

Inspired by Roburrito’s
 
Pick a good melting cheese; I used Colby and Monterrey Jack for these, but have used a mild cheddar before too. Make sure salsa is well-drained before adding it to your dilla – you don’t want soggy insides.  Also, feel free to adjust the ingredient ratios to your liking.  
 
Burritodilla
8″ flour tortillas 
Diced steak or chicken, about a 1/4 cup per dilla
Cheese, freshly shredded, about a 1/2 to 3/4 cup per
Cooked white rice, about 1/4 to 1/2 cup per
Black beans, about 1/4 cup per
Homemade fresh salsa*, or salsa of your choice, about a tablespoon per
Butter, for frying
 
Optional extras for serving
Fresh salsa
Guacamole 
Sour cream
Hot sauces
 

Heat a 9-12″ skillet over medium-low heat for one to two minutes to ensure even browning.

Add about a teaspoon of butter to the heated pan and swirl around to coat. Add tortilla to pan and quickly layer on your ingredients; try to let the cheese overlap the tortilla a little so it get’s crunchy and caramelized and makes a “beard”. When cheese has melted and tortilla is golden brown, fold in half, and let it sit in the pan for another 30 seconds to bind the cheese together. Cut in half or quarters and serve.

My pan was a little on the small side, so I opted to pre-fold my tortilla and add it to the pan already folded. However I prefer the method above since it gets all surfaces of the tortilla crisp.

 

* Fresh Salsa pictured above is just diced tomatoes, seeds discarded, red or white onion, diced jalapeño, cilantro, lime juice and salt to taste. Really simple, really quick.  

 

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