Beckeritos – a cross between a quessadilla and a burrito.
By Becky Hayes
Beckeritos (2-4 servings) This recipe is original and was created spontaneously after having more conventional enchiladas earlier in the week. Not sure which recipe we like better — these were excellent! The idea was spawned from the desire for chicken-cheese quesadillas — rolled up.
Since they are rolled like burritos and my name is Becky, we called them Beckeritos. Enjoy!
Ingredients
- 4 flour tortillas (about 7-8″ in diameter, not burrito size)
- Butter
- Cream Cheese
- 1 can refried beans (or homemade)
- 1 small can of corn, drained
- 2 cups cheddar cheese, shredded
- 1/3 cup yellow onion, finely chopped
- 2 Tbsp. nacho jalape?os, finely chopped
- 1 Chicken breast, skinless, boneless, cut into half-inch cubes
- 1 tsp. ground Cumin
- 1 tsp. dried minced garlic
- 1/4 cup chopped fresh Cilantro
- 1/2 tsp. chili powder
- 2 Tbsp. La Victoria Salsa Verde (green chile salsa)
- 1/4 cup of chopped green onion
Directions
Grease a 9 x 9 inch Pyrex baking dish with butter.
Melt 1 Tbsp. of butter in a skillet. Brown the chicken in the melted butter. As the chicken browns, add the Salsa Verde, ground Cumin, dried minced garlic and chili powder to the skillet. Mix well and simmer for 2 minutes after chicken is done all the way through.
Add the chopped Cilantro. When Cilantro is wilted, remove from heat.
Place a flour tortilla on a plate, and spread one end with Cream Cheese. Using a soup spoon, place two large dollops of refried beans across the middle of the tortilla and spread from side to side, only across the middle.
Place 1/4 of the seasoned chicken on top of the beans and arrange evenly. Place a handful of chopped onion on top of the chicken and spread evenly.
Place a heaping teaspoon of the chopped jalapenos on top of the onions and spread evenly. Add two heaping soupspoons of canned corn on top of the jalapenos. Arrange a small handful of shredded cheese on top of the whole pile, press down, and fold the tortilla so that the end with the cream cheese on it is folded on top.
The cream cheese will help the tortilla to stay closed — as well as adding additional flavor. Place the first Beckerito in the prepared baking dish.
Repeat this process with the other three tortillas, placing each one next to the others in a single layer — scrunch if needed. It will be a snug fit.
Top with remaining shredded cheese (should be about 3/4 cup of it) and any leftover chopped yellow onion.
Bake at 400 degrees F for 25-30 minutes, until cheese is well melted and bubbling on top. Remove from oven.
Place one Beckerito on each dinner plate. Top with sour cream and chopped green onion. Serve with Spanish Rice or a side salad. Serves up to 4. Leftovers are YUMMY!
Thank you Becky, for sending this recipe in.
Rockin Robin
