Tex-Mex Street Corn Fusion Burritos

Allergens

Contains gluten, dairy, and eggs.

Ingredients

• 4 large flour tortillas
• 4 cups cooked rice (preferably Mexican
• style)
• 2 cups shredded barbecue pulled pork
• 2 cups grilled corn kernels, coated in a mixture of mayonnaise, chili powder, garlic, and lime juice
• 2 cups shredded Monterey Jack cheese
• 1 cup thinly sliced pickled jalapeños
• 1 cup crumbled queso fresco
• 1/4 cup fresh cilantro leaves
• 1 avocado, diced
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions

1. Preheat a grill or stovetop griddle to medium heat.
2. Grill the flour tortillas for 30 seconds per side, just until softened and slightly charred. Remove from the heat and set aside.
3. In each tortilla, layer rice, pulled pork, corn, cheese, pickled jalapeños, queso fresco, cilantro, and avocado. Season with salt and pepper to taste.
4. Fold in the sides of the tortillas, tuck them underneath, and roll them up tightly like a burrito.
5. Grill or pan sear the burritos for 2 minutes per side until slightly crispy and heated through.
6. Slice each burrito diagonally and serve with lime wedges on the side.

Chef’s Insight

Don't be afraid to customize these burritos by adding your favorite Tex-Mex ingredients, such as refried beans or sautéed peppers and onions.

Notes

For an extra smoky flavor, marinate the pulled pork in a homemade barbecue sauce before grilling.