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2 burrito-size flour tortillas
1⁄2 cup shredded cheddar cheese
1 cup frozen French fries, cooked 1⁄2 an avocado sliced


1 boneless skinless chicken breast 1⁄2 teaspoon chili powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon kosher salt

1⁄4 teaspoon black pepper 1 tablespoon olive oil


1⁄4 cup frozen roasted corn, cooked

1⁄4 cup canned black beans, rinsed and drained

1⁄2 a small onion, chopped 1 small tomato, chopped Pinch of salt
Juice of half a lime

1 tablespoon cilantro, minced

1-2 teaspoons Tabañero Extra Hot hot sauce


4 slices of thick cut bacon

4 large jalapeños, halved lengthwise and seeds removed

1⁄3 cup cream cheese, softened

1⁄4 cup shredded mozzarella cheese

1⁄2 teaspoon garlic powder

1 teaspoon Tabañero Extra Hot hot sauce



1 SEASON the chicken on both sides with chili powder, garlic powder, salt and black pepper. Heat the oil in a non-stick pan over medium-high heat and add the chicken. Cook for 4 minutes on each side until cooked all the way through. Remove from the pan and let it rest before slicing.

2 MAKE the salsa. Combine all of the ingredients in a bowl and mix gently until well blended. Set aside.

3 MIX the cream cheese, mozzarella, garlic powder and Tabañero Extra Hot hot sauce in a small bowl.

4 SPOON the cheese mixture into the jalapeño halves, put the halves back together and wrap each pepper in a slice of bacon.

5 PLACE the wrapped jalapeños in a medium-sized, non-stick pan and cook on medium heat. Once the bacon is fully cooked on all sides, remove and set aside.

6 PREHEAT your oven to 400oF.

7 PLACE each tortilla on a large piece of aluminum foil. In each burrito, divide the sliced chicken and shredded cheese. Top with half of the cooked French fries, sliced avocado, and a scoop of salsa. Add two jalapeño poppers and splash on Tabañero Extra Hot hot sauce to taste.

8 ROLL the burritos and wrap them in foil. Cook the burritos in the oven for 8 minutes, or until the cheese melts.


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