Chile Verde Wet Burrito
1 (29.5 oz) can of Juanita’s Chile Verde (Pork in Mild Green Chile Sauce)
4 large 10” flour tortillas
8 oz cooked Spanish rice Rice
8 oz prepared beans (refried or pinto)
5 oz shredded American or Monterey Jack cheese (or Queso Fresco, Cotija or Ranchero)
Empty can of Juanita’s Chile Verde into medium saucepan and heat to desired temperature.
Warm one flour tortilla in large pan/griddle. For added appearance and flavor, heat directly over
medium flame. Place tortilla flat onto serving plate and spoon ¼ each of rice and beans on
top, distributing evenly. Add ¼ of the meat only from the Chile Verde and distribute evenly
from left to right across the center of the tortilla. Spread 1 oz cheese over meat. Fold over
about one inch from both the left and right sides of each tortilla towards the center. Fold bottom
edge about halfway over filling and roll away from you to close. Place burrito seam down on
plate. Repeat for each remaining burrito.
For Wet Burrito
Pour remaining Chile Verde evenly over finished burritos and garnish with remaining cheese.
Place in microwave for approximately 20 seconds or until cheese melts. Serve immediately.