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Hot Cheeto Burrito

by Spencer Kombol and Diana Lopez featured in Restaurant Vs. Homemade: Flaming Hot Cheeto Burrito

Inspired by facebook.com

Ingredients

for 2 servings

  • 1 lb
    flank steak (455 g)
  • 1 teaspoon
    taco seasoning
  • 2 teaspoons
    salt, divided
  • 2 teaspoons
    lime juice, divided
  • 2 avocados
  • ¼ cup
    mexican sour cream (55 g)
  • 8 oz
    flaming hot cheetos, 1 bag (225 g)
  • ½ cup
    cheddar cheese, canned (50 g)
  • 1 canola oil, to fry
    Calories 1519
    Fat 98g
    Carbs 75g
    Fiber 12g
    Sugar 4g
    Protein 84g

Estimated values based on one serving size.

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Preparation

  1. Cut flank steak into fajita size pieces and place in bowl. Add the taco seasoning, 1 teaspoon lime juice and salt. Let marinate for 30 minutes.
  2. Scoop avocado with a spoon and place in a bowl. Add 1 teaspoon lime juice, salt and mash with a fork until soft enough to whisk.
  3. In a frying pan, add 1 tablespoon of canola oil and let heat for 30 seconds. Add marinated meat and let cook for 20 minutes, stirring until meat is browned.
  4. In a small saucepan heat condensed cheddar cheese for 3 minutes, stir throughout.
  5. On a griddle warm up flour tortilla until soft. Add cooked meat, add half of guacamole, 2 tablespoons of sour cream, 1 bag of hot cheetos, and warm cheddar cheese.
  6. Wrap burrito up, fold ends in then each corner of the top side until you can roll the top side up.
  7. Slice in half.
  8. Enjoy!
 

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