Burrito Loco Recipe
Your choice of grilled chicken breast or grilled steak, sautéed with onions and bell peppers. Topped with melted American cheese, salsa verde, and salsa roja. Served with Mexican rice, refried beans, and sour cream on the side.
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Ingredients
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Protein & Vegetables
Cheese & Salsas
Sides & Garnish
Optional Marinade (for extra flavor)
Method
Protein & Vegetables
- 1
Prep protein
If using chicken, pat dry and cut into bite-sized strips. If using steak, slice thinly across the grain into 1/4-inch strips. If time allows, toss the chosen protein in the optional marinade (olive oil, soy sauce, smoked paprika) for 15–30 minutes at room temperature or up to 2 hours refrigerated.
- 2
Season
In a bowl, combine cumin, chili powder, kosher salt, black pepper and minced garlic. Toss the protein with the spice mixture and the lime juice until evenly coated.
- 3
Cook vegetables
Heat 1 tablespoon oil in a large heavy skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers and sauté, stirring occasionally, until softened and beginning to char, about 6–8 minutes. Season with a pinch of salt. Transfer peppers and onions to a plate and keep warm.
- 4
Cook protein
Add the remaining 1 tablespoon oil to the same skillet and increase heat to high. Add the seasoned chicken or steak in a single layer (work in batches if necessary). Cook without moving for 2–3 minutes to develop a sear, then stir and continue cooking until cooked through (chicken 6–8 minutes total; steak 3–4 minutes for medium), stirring and scraping up browned bits. Return the sautéed onions and peppers to the pan and toss with the protein to combine, cooking 1 more minute to marry flavors.
Assembly & Cheese
- 5
Warm tortillas
Warm flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes until pliable.
- 6
Melt cheese
Lower heat to medium-low. Arrange four warmed tortillas on a work surface. Divide the protein and pepper mixture evenly among the tortillas, placing it in the center of each. Top each portion with one American cheese slice; if you prefer extra cheese, use two slices and overlap. To melt the cheese, place each filled tortilla (open-faced) under a broiler on low for 30–60 seconds or cover the skillet for 1 minute until cheese is melted.
- 7
Add salsas
Spoon about 2 tablespoons of salsa verde and 2 tablespoons of salsa roja over the melted cheese on each burrito (adjust to taste).
- 8
Fold or roll
Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito. If you like a crisp exterior, return the rolled burritos seam-side down to a hot skillet and press for 30–60 seconds per side until lightly browned.
Sides & Garnish
- 9
Heat sides
Reheat Mexican rice and refried beans if needed: microwave until hot (2–3 minutes) or warm on the stovetop with a splash of water for the rice and a little oil or water for the beans, stirring to desired consistency.
- 10
Plate
Place one burrito on each plate alongside 1/2 cup of Mexican rice and about 1/3 cup of refried beans. Add a generous spoonful (about 3 tablespoons) of sour cream on the side. Garnish with chopped cilantro and lime wedges. Serve immediately with extra salsa verde and salsa roja on the side for guests who want more.