10 Oct Breaded Cod Burrito with Jalapeño Nachos
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
- 8 1-2oz golden harvest breaded cod
- 10oz nachos “favorite brand”
- 4 9- to 10-inch-diameter flour tortillas
- 3/4 cup chopped red onion
- 2 tblsp diced kosher dill pickle
- 2 teaspoons vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 cup chopped red bell pepper
- 2/3 cup frozen corn kernels, thawed
- 1 medium carrot, coarsely grated
- 1 2/3 cups canned black beans, rinsed, drained
- 1/2 cup drained canned Mexican-style stewed tomatoes
- 2 teaspoons minced seeded jalapeño chile
- 8 tablespoons crumbled queso fresco (about 2 ounces)
- 4 tablespoons sour cream
- 4 tablespoons chopped fresh cilantro
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream , pickles and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
Black Bean and Corn Salsa
- 2 Roma tomatoes, cut in half lengthwise
- 1 poblano peppers, cut in half lengthwise
- 1 cups fresh corn kernels (3 or 4 ears)
- (8-ounce) can black beans, drained and rinsed 4 green onions, sliced
- 1/4 cup olive oil
- 2 tablespoons lime juice (about 2 limes)
- 1 clove garlic, minced
- 1/4 teaspoon salt
Preheat the oven to 500 degrees F. Line a rimmed baking sheet with aluminum foil.
- Place the tomatoes and peppers, skin-side up, on the prepared baking sheet. Sprinkle the corn kernels around the peppers. Bake until the vegetables look blistered, 20 minutes.
- Place the tomatoes and peppers in a resealable plastic bag; seal, and let stand for 10 minutes to loosen the skins. Peel and chop the tomatoes. Peel the peppers, remove and discard the seeds, and finely chop. Place the chopped tomatoes, peppers, and corn in a large bowl. Add the black beans, green onions, oil, lime juice, garlic, salt, and pepper, stirring to combine
Jalapeño Nacho Cheese:
- 3 tablespoons butter
- ¼ cup minced onion
- 1 clove garlic, minced
- 3 pickled jalapeno pepper slices, minced
- 2 tablespoons all-purpose flour
- 1 cup milk
- ¼ (1 pound) loaf processed cheese food (such as Velveeta(R))
- ¼ teaspoon pickled jalapeno pepper juice
- Melt butter in a saucepan over medium-low heat. Add onion, garlic, and jalapeño; cook and stir until onion turns translucent, about 5 minutes.
- Stir flour into onion mixture until vegetables are evenly coated. Pour in milk; cook and stir until mixture thickens slightly, 3 to 4 minutes. Add processed cheese food, stirring constantly, until melted and smooth, about 15 minutes more. Stir in pickled jalapeño juice.
NOTE: PORTION THE SALSA AND THE JALAPEÑO CHEESE FOR EACH DISH THEN USE WAX PAPER TO WRAP THE BURRITO. CUT IN HALF AND PRESENT.