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Fuego Jalapeño Popper Burrito

Recipe crafted by Chef Bobby Flay
Total Time 
30 to 40 minutes
Prep Time 
5 minutes
Serving Size
1 to 2
INGREDIENTS
  • 2 burrito-size flour tortillas
  • 1⁄2 cup shredded cheddar cheese
  • 1 cup frozen French fries, cooked
  • 1⁄2 an avocado sliced
GRILLED CHICKEN
  • 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
ROASTED CORN AND BLACK BEAN SALSA
  • 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
JALAPEÑO POPPERS
  • 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
INSTRUCTIONS
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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