Looking for a quick meal under 30 minutes? I found this recipe on one of my many recipe cards and just had to try it. It was late Saturday night and after spending the day in Frederick, MD and lunching at VOLT (Bryan Voltaggio’s restaurant/Top Chef competitor) , I really did not have much desire to make dinner. Just before starting a viewing session of old Scandal episodes, I decided time to try these burritos. I have to admit, they are just wonderful. Easy to make, eye appealing, and just delicious. What more could we want on a cold winter night.
Cheese and vegetables burrito style
2015-01-19 05:57:01
the filling would also be terrific in a quesadilla or enchilada
Ingredients
- 1/2 cup onion, finely chopped
- 1 clove of garlic, minced
- 3 medium zucchini, chopped
- 1/2 red pepper, chopped
- 1 4 oz. can diced green chilies
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- canola oil
- 1 1/2 cup grated Monterey Jack cheese
- 1/3 cup toasted wheat germ
- 6 - 8 flour tortillas
- sour cream
- salsa
- sliced avocado
Instructions
- Saute first 8 ingredients in 1 tablespoon of canola oil in a heavy skillet over medium heat for 5 - 8 minutes until mixture is tender. Turn off the heat and add 1 cup grated cheese and wheat germ. Stir to combine.
- Spoon mixture in room temperature tortillas and roll burrito style.
- Heat approx. 1/8 - 1/4 inch oil over medium high heat, in another heavy skillet. Once the oil is hot, carefully add burritos seam side down. Cook until golden and crispy, turn once with tongs. Watch carefully. Remove burritos to a cookie sheet lined with foil. Top cooked burritos with remaining cheese and broil just until cheese melts. Serve with sour cream, avocado and salsa.
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