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Kitchen Sink Burrito

Sandwiches, Burgers and Wraps For Chefs

Kitchen Sink Burrito


  • 1 EA Flour burrito tortilla, large
  • 1 Tbsp Avocado Salsa Verde
  • 2.5 oz Fajita steak, beef, marinated, grilled
  • 2 oz Chorizo pork, ground, cooked
  • 2.5 oz Pub steak fries
  • 3 oz Traditional Guacamole
  • 2 oz Roasted Poblano Pico de Gallo Guacamole
  • 4 oz Chipotle Queso Blanco
  • 2 oz Avocado Salsa Verde
  • 1/2 EA Avocados From Mexico, fresh, sliced
  • 2 oz Roasted Poblano Pico de Gallo Salsa
  • Avocado Salsa Verde
  • 1 EA Avocados From Mexico, stage 4, mashed
  • 2 EA Salsa verde, 7oz, prepared
  • 1 EA Jalapeño, fresh, roasted, chopped
  • 2 Tbsp Lime juice, fresh
  • 2 Tbsp Cilantro, fresh, chopped
  • Chipotle Queso Blanco
  • 30 oz Queso blanco cheese sauce, prepared
  • 1 oz Chipotle Cholula sauce, prepared
  • 2 EA Adobo Chipotle pepper, prepared
  • Roasted Poblano Pico de Gallo
  • 4 oz Roma tomatoes, roasted, diced small
  • 3.5 oz Poblano pepper, roasted, chopped
  • 2.5 oz Yellow onion, diced small
  • 1 oz Jalapeño peppers, minced
  • 2 Tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 2 Tbsp Cilantro, fresh, chopped fine
  • Traditional Guacamole
  • 4 EA Avocados From Mexico, whole, fresh
  • 2 Tbsp Lime juice
  • 1/2 tsp Kosher salt
  • 2 Tbsp White onion, chopped fine
  • 1 1/2 Tbsp Jalapeño pepper, fresh, chopped
  • 2 Tbsp Cilantro, chopped fine


    Traditional Guacamole
  1. Remove stem and cut avocado in half from top to bottom.
  2. Twist one half of the avocado to pull two halves apart. Remove pit from avocado and scoop the pulp into a large bowl.
  3. Gently fold in onions, jalapeño peppers, and cilantro and transfer to a clean serving dish.
  4. Garnish guacamole with cilantro or favorite topping and serve as needed.
    Roasted Poblano Pico de Gallo
  1. Place all ingredients into a mixing bowl and gently fold together.
  2. Place in container with lid and refrigerate until needed for up to 24 hours. Serve as needed.
    Chipotle Queso Blanco
  1. Place all ingredients into a food processor and process until smooth.
  2. Remove from food processor and place in a container. Heat and use 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.
    Kitchen Sink Burrito
  1. Place flour tortilla onto a flat work surface.
  2. Drizzle avocado salsa verde over entire flour tortilla.
  3. Fill tortilla with fajita steak, chorizo, pub fries, guacamole, and poblano pico de gallo.
  4. Fold in both ends of the tortilla and tightly roll to form burrito.
  5. Place filled burrito onto a pre-heated flat top and sear until golden brown on both sides.
  6. Place a pre-heated cast iron skillet onto a charger plate and place the burrito into the center of the skillet.
  7. Cover burrito with chipotle queso, avocado salsa verde, sliced avocado and poblano pico de gallo. 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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