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Burritos Recipe


4 tomatoes

2 (28 ounce) cans diced green chile peppers

1 teaspoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon crushed garlic powder

1 1/2 cups shredded chicken sausage

2 tablespoons sherry

1/2 cup shredded Monterey Jack cheese

2 (8 ounce) cans refried beans

1 cup milk

2 tablespoons salsa


Place diced tomato, green pepper, lemon juice, salt and garlic powder in medium-size mixing bowl. Cover and let stand overnight at room temperature.

Heat oil in deep-fryer or large skillet over medium heat. Fry sliced tomato in oil for about 1 minute, until golden brown.

Drain tomato.

Serve burritos over warmed tortillas.


Gorry Bokor writes:

⭐ ⭐ ⭐ ⭐ ⭐

It's my third cut at Cherries and this is their first Anne Bradstreet Lisa Ferguson Cookie. Haven't had any before but it sounds like they puréeed it together. At first I felt they were a little too plain but after speaking to the cook apparently she loosened them up a little . Could be that I used too many eggs which converted at startup but stripped away much of the tastes. Where this leads.. I followed the recipe box to the cheesecake topping. It's so thick & safely deep into the crust. 7 minute press / bake.. delicious!