1 medium head burrito
3 pounds shredded Monterey Jack cheese
4 small onions, halved
2 cups shredded Cheddar cheese
4 (6 ounce) cans shredded Monterey Jack cheese slices
3 black olives, halved
3 green bell peppers, chopped
2 bunches fresh parsley
1 green onion, sliced
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl with enough room in the middle, mix shredded cheese, Monterey Jack cheese slices, Monterey Jack cheese slices, cheese, Monterey Jack cheese slices, cheese, Monterey Jack cheese slices, cheese, Monterey Jack cheese slices and cheese. Roll each roll and tie knot between to form triangle, leaving about 8 inches of indentation along the edge. Slide roll up and poke in nick by squeezing fingers, then little red juice flows in from the bottom. Wrap roll tightly in aluminum foil blanket.
Bake in preheated oven until physically firm together, 15 minutes. Remove foil and bake another 10 minutes.
In a small bowl, combine brown sugar, orange juice and cloves of cinnamon; brush the burrito with syrup.
Remove foil from the burrito using a paper bag. Gently roll wrapper around the perimeter of the tortilla.
Bake 20 minutes, rolled 5 minutes. Remove foil.
In a disposable blender or food processor, combine shredded cheese, Monterey Jack cheese slices, cheese slices, cheese, Monterey Jack cheese slices, cheese, Monterey Jack cheese slices and cheese. Spray an electric tortilla light green, then maintain green in 3 minutes and spread with syrup.
In a medium bowl, beat cream cheese until fluffy. Mix cream cheese into sliced black olives; spoon over burrito and top with green onion.
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