My Version of a Grilled Stuffed Buritto

This isn't a clone of Taco Bell's Grilled Stuft Burrito.  It's just a dinner that we made this week that was pretty good.

Grilled stuffed burrito stuffed with fire roasted chicken, TexMex Rice, and cheese with chipotle lime crema.

This was a quick meal because it was mostly leftovers and food that we had already made ahead of time.  We had the chicken, charred corn, and Tex-Mex rice already in the fridge.  If you don't have those, just grab a rotisserie chicken and packet of Mexican rice from the grocery store.  They also have fire roasted corn in a can now.  It's nowhere as good as fresh but it's not awful in a pinch.

Grilled Stuffed Burritos

Published 08/05/2016

Fire roasted chicken, TexMex rice, and cheese tucked away inside a burrito that is crisply cooked on a flat top griddle and served with chipotle lime crema.

Ingredients

• 4 mission style flour tortialla
• 2 cups Sargento shredded 4 cheese Mexican blend
• 1 1/3 cup TexMex rice cooked
• 2 cups chopped cooked chicken

For the saute sauce

• 1.5 tablespoon canola oil
• 1.5 tablespoon lime juice
• 1 tablespoon tequila (substitute chicken stock if necessary)
• 1 teaspoon chili powder
• 3/4 teaspoon cumin
• 1/2 teaspoon NMT All Purpose Chicken Rub

For the chipotle lime crema

• 1 cup Mexican crema
• 1 tablespoon lime juice
• 1/2 to 1 teaspoon ground chipotle chile

Instructions

1. Mix together the crema, lime juice, and chipotle and refrigerate.  It is best after sitting a while and lasts easily for 1 week, so make it ahead of time if you want.
2. Reheat the rice if leftover.  
3. Whisk the saute sauce ingredients together in a small bowl.
4. Preheat a skillet over medium high heat.  Add the chicken and saute sauce and cook, stirring or tossing occasionally, until the chicken is heated through and the sauce is reduced - about 5 minutes.
5. Top each tortilla with 1/2 cup of cheese, 1/3 cup of rice, and 1/2 cup of the chicken.
6. Roll the bottom (edge closest to you) of the tortilla over the food mix and then pull the two edges inwards.  Now roll the burrito away from you towards the other edge and set aside, seam side down while you make the others.
7. Preheat a griddle or skillet to medium high heat.  Add enough canola or peanut oil to coat the surface.
8. Place the burritos, seam side down, onto the griddle and let cook until toasty and golden brown, about 90 seconds.  Flip and do the other side.  Finally use tongs to toast the edges about 12-20 seconds each.
9. Remove, drizzle with the chipotle lime crema and serve with pico de gallo.

Yield: 4 burritos

I'll often cook an extra chicken on Sunday night just to have cooked chicken on hand for quick dinners on the first few nights of the work week.  You will typically get 3 cups of chicken meat per bird.  If I don't have time to brine, I'll inject chicken broth into the chicken.  I'll use about 20-25cc per breast, 10-15cc each in the legs and thighs.

To spatchcock a chicken, just cut up each side of the spine with a sharp pair of poultry scissors.  Then just flip it over and press down on the breastbone, flattening out the chicken.

Season the bird all over with the NMT All Purpose Chicken Rub.  Don't be shy with it.

I like this rub because it is basic but bold in flavor.  You can add to it to make it BBQ, Southwestern, Asian or whatever but it's flavorful enough to stand on its own.

A spatchcock chicken cooked "raised direct" like this takes right about 1 hour at 350°f.  This set up was in one of my Big Green Eggs but using the grill extender from my Grill Dome with a Craycort cast iron grate placed on top of that.  This gets the bottom of the chicken away from the searing hot coals and closer to the heat reflecting off the top of the grill lid.  That gives you a more evenly cooked chicken and nicely roasted skin on top.  Any kind of a raised grid should work for this.

Grocery store rotisserie birds are cheap and convenient but they pale in comparison to a fire roasted bird at home.

The saute mix just adds another layer of flavor onto your chicken.

Remember that big flat top that I bought two years ago?  It is awesome but heavy and I don't always have it out on the deck.  We bought it's little brother which is so much more convenient for us. We've been using this heavily since we bought it for pancakes, eggs, bacon, grilled cheese, quesadillas, and burgers.

If you don't have a flat top, there are plenty of other options.  You can get a grill top griddle like the Griddle-Q, a lot of kamado grillers love those. One of my favorites is a cheap cast iron griddle plate that I bought years ago for $11, it fits across the fire ring of a large BGE perfectly.  A cast iron skillet would do great too.

It doesn't take long, just seconds a side.

Don't forget the sides.

These were fantastic with Alexis' pico and some avocado slices that we coated with lime juice and seasoned with chile powder, cumin, and salt.

[FTC Standard Disclaimer] I received no compensation for this post and paid full price for the griddle.  Grill Dome was a sponsor last year and Craycort is an equipment sponsor.