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Avocado Verde Burrito

Sandwiches, Burgers and Wraps For Chefs

Avocado Verde Burrito


  • 1 EA Burrito tortilla, flour, large
  • 2 oz Avocado Salsa Verde
  • 3 oz Cilantro Lime Rice
  • 4 oz Roasted verde chili pork, prepared
  • 1/2 oz Green lettuce, shredded
  • 1 oz Roma tomatoes, fresh, diced
  • 3 oz Chorizo Queso Blanco with Avocado Hatch Chili Mash
  • Avocado Salsa Verde
  • 1 EA Avocados From Mexico, stage 4, mashed
  • 2 EA Salsa verde, 7oz, prepared
  • 1 EA Roasted jalapeño, fresh, chopped
  • 2 Tbsp Lime juice, fresh
  • 2 Tbsp Cilantro, fresh, chopped
  • Cilantro Lime Rice
  • 2 Tbsp Avocado oil, prepared
  • 1 1/2 c Basmati rice, rinsed
  • 1 tsp Garlic, fresh, minced
  • 2 1/4 c Water, room temp
  • 1 tsp Kosher salt
  • 1 tsp Lime zest, fresh
  • 3 Tbsp Lime juice, fresh
  • 1 c Cilantro, fresh, chopped
  • Hatch Green Chili Avocado Mash
  • 4 EA Avocados From Mexico, whole, fresh
  • 2 Tbsp Lime juice
  • 1/3 tsp Kosher salt
  • 2 Tbsp White onion, chopped fine
  • 8 oz Hatch green chili, roasted, chopped
  • 2 Tbsp Cilantro, chopped fine
  • Chorizo Queso Blanco with Avocado Hatch Chili Mash
  • 8 oz Chorizo pork, ground
  • 16 oz Queso blanco, prepared
  • 3 EA Hatch Green Chili Avocado Mash
  • 1 Tbsp Cilantro, fresh, leaves picked
  • 3 EA Roma tomatoes, fresh, diced


    Chorizo Queso Blanco with Avocado Hatch Chili Match
  1. Cook chorizo in a skillet over medium high heat until fully cooked, breaking it apart.
  2. Add queso blanco and stir to combine. Bring to a simmer and remove from skillet.
  3. Place queso into a serving dish and place a scoop of hatch green chili avocado mash into the center.
  4. Garnish with cilantro and diced tomatoes. Serve as needed.
    Hatch Green Chili Avocado Mash
  1. Remove stem and cut avocado in half from top to bottom.
  2. Twist one half of the avocado to pull two halves apart.
  3. Remove pit and scoop out the pulp into a large bowl.
  4. Gently mash the avocados with lime juice and salt. Then, gently fold in onions, hatch green chilies, and cilantro.
  5. Transfer guacamole to a clean serving dish. Garnish with cilantro and serve as needed.
    Cilantro Lime Rice
  1. Heat the avocado oil in a medium saucepan on medium high heat.
  2. Add the raw rice, stirring occasionally until the rice has started to brown.
  3. Add the garlic and onion, cook for 1 more minute.
  4. Add water, salt, and lime zest to the rice. Then bring to a boil, cover, and lower the heat to low to maintain a very low simmer.
  5. Cook undisturbed for 15 minutes, then remove from heat and let sit for 10 minutes.
  6. Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Serve as needed.
    Avocado Salsa Verde
  1. Place all ingredients into a blender and blend until smooth.
  2. Remove from blender, transfer to a squeeze bottle, and refrigerate until needed.
    Avocado Verde Burrito
  1. Place flour tortilla onto a clean work surface.
  2. Drizzle avocado salsa verde over entire tortilla.
  3. Fill with cilantro lime rice, chili verde pork, lettuce, tomatoes, and hatch green chili avocado mash.
  4. Place filled burrito onto a preheated flat top and sear until golden brown on both sides.
  5. Remove from flat top grill and slice in half on a bias. Place sliced burrito onto a serving dish.
  6. Place chorizo queso with hatch chili avocado mash into a serving bowl next to burrito for dipping. Serve as needed.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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