Ingredients
- 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
Instructions
- Chorizo Queso Blanco with Avocado Hatch Chili Match
- Cook chorizo in a skillet over medium high heat until fully cooked, breaking it apart.
- Add queso blanco and stir to combine. Bring to a simmer and remove from skillet.
- Place queso into a serving dish and place a scoop of hatch green chili avocado mash into the center.
- Garnish with cilantro and diced tomatoes. Serve as needed.
- Hatch Green Chili Avocado Mash
- Remove stem and cut avocado in half from top to bottom.
- Twist one half of the avocado to pull two halves apart.
- Remove pit and scoop out the pulp into a large bowl.
- Gently mash the avocados with lime juice and salt. Then, gently fold in onions, hatch green chilies, and cilantro.
- Transfer guacamole to a clean serving dish. Garnish with cilantro and serve as needed.
- Cilantro Lime Rice
- Heat the avocado oil in a medium saucepan on medium high heat.
- Add the raw rice, stirring occasionally until the rice has started to brown.
- Add the garlic and onion, cook for 1 more minute.
- 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.
- Cook undisturbed for 15 minutes, then remove from heat and let sit for 10 minutes.
- Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro. Serve as needed.
- Avocado Salsa Verde
- Place all ingredients into a blender and blend until smooth.
- Remove from blender, transfer to a squeeze bottle, and refrigerate until needed.
- Avocado Verde Burrito
- Place flour tortilla onto a clean work surface.
- Drizzle avocado salsa verde over entire tortilla.
- Fill with cilantro lime rice, chili verde pork, lettuce, tomatoes, and hatch green chili avocado mash.
- Place filled burrito onto a preheated flat top and sear until golden brown on both sides.
- Remove from flat top grill and slice in half on a bias. Place sliced burrito onto a serving dish.
- 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!
