Air Fryer Chile Verde Burritos Food
AIR FRYER CHILE VERDE BURRITOS
While thinking of a way to use up leftover pulled pork, I remembered a dish I often had growing up in Colorado. While not quite the same, it inspired this recipe which was different and a great way to use it up. Serve with additional salsa verde for dipping if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Combine pulled pork, salsa verde, and cojita cheese in a bowl. Stir until evenly combined.
- Place a heaping tablespoon of filling into the bottom half of a tortilla. Make 2 folds on either side of the large fold, creating an envelope shape. Roll it up using the tips of your fingers to tuck the filling in as you go. Repeat with remaining tortillas.
- Spray the basket of the air fryer with nonstick cooking spray. Place some burritos in the basket seam side-down, making sure to not overcrowd. Spray the tops of the burritos with cooking spray.
- Air fry for for 6 minutes. Repeat with remaining burritos. Serve with additional salsa verde for dipping if desired.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 13.2 g, SaturatedFat 1.6 g, Sodium 602.6 mg, Sugar 1.3 g
AIR FRYER CHILE VERDE BURRITOS
While thinking of a way to use up leftover pulled pork, I remembered a dish I often had growing up in Colorado. While not quite the same, it inspired this recipe which was different and a great way to use it up. Serve with additional salsa verde for dipping if desired.
Provided by Soup Loving Nicole
Categories Mexican Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Combine pulled pork, salsa verde, and cojita cheese in a bowl. Stir until evenly combined.
- Place a heaping tablespoon of filling into the bottom half of a tortilla. Make 2 folds on either side of the large fold, creating an envelope shape. Roll it up using the tips of your fingers to tuck the filling in as you go. Repeat with remaining tortillas.
- Spray the basket of the air fryer with nonstick cooking spray. Place some burritos in the basket seam side-down, making sure to not overcrowd. Spray the tops of the burritos with cooking spray.
- Air fry for for 6 minutes. Repeat with remaining burritos. Serve with additional salsa verde for dipping if desired.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 13.2 g, SaturatedFat 1.6 g, Sodium 602.6 mg, Sugar 1.3 g
SMOTHERED CHILI VERDE BURRITOS
I am the type of cook that doesn't normally measure ingredients, so take these with a grain of salt. The ingredients go great together though.
Provided by Space Burrito
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet.
- Add diced onions and sauté until onions are translucent.
- Add cubed meat salt and pepper to taste and cook until done.
- Add chopped jalapenos, diced green bell pepper, and tomatillos. Sauté for 4 minutes.
- Add chicken stock. Combine corn starch with one cup water and stir into mixture. Simmer up to 30 minutes or until it starts to thicken.
- Separate half of mixture in a separate bowl and set a side. Combine beans to mixture still in skillet and heat through.
- Warm tortillas.
- Add mixture plus a large pinch of cheese to the inside of each tortilla. Roll tortillas and place in large Pyrex pan.
- When all tortillas are filled cover with mixture that was set aside and then with the remaining cheese.
- Heat in a 350 degree oven until cheese is melted.
Nutrition Facts : Calories 436.4, Fat 20.9, SaturatedFat 11, Cholesterol 88.2, Sodium 738.3, Carbohydrate 31.6, Fiber 4.6, Sugar 3.2, Protein 29.7
CHILI VERDE FOR BURRITOS
My DH taught me how to make Chili Verde (one of his favorites), but over time, we both thought the recipe was kinda blah. So I looked up recipes here on Zaar, and in various cookbooks, and the result is what I'm posting. It's sort of a combination of Chili Verde *and* Salsa Verde recipes. If you wanted to have a green chili stew, just cut up a couple of potatoes, and double the tomatoes. Anyway, DH loves this version much better than what we started with, and so do I.... hope you do to :) PS: I used pork tenderloin, because it's boneless, has less fat, and is really easy to work with, and in my area, frequently on sale for a 1.99 a pound. But you can use whatever cut you prefer.
Provided by lindieb
Categories Pork
Time 2h30m
Yield 12 burritos, 12 serving(s)
Number Of Ingredients 17
Steps:
- Place pork loin in freezer for about 30 minutes - this will make it easier to cut. Trim all visible fat, and cut into cubes - about 1 inch or so.
- Heat oil in dutch oven, and add pork. Cook til all sides are lightly brown. Remove pork with a slotted spoon, onto a plate or small bowl.
- Add onion to pan and cook until lightly browned and add garlic.
- While onion is browning, put the almonds in a blender or food processor and pulse until almonds are the consistency of meal (don't go to far or you'll have almond butter). Add tomatillos, 1 can of the green chilis, and the jalapeno. Puree for about 1 minute.
- When onions and garlic are done, add tomatillo mixture to pan.
- Season mixture with cumin and chili powder. I probably use about 4 to 5 tablespoons cumin and 1 tablespoon chili powder. It's really just up to you and what you prefer.
- Return pork to pan, add chicken broth and bring to a slow boil. Cover and reduce heat to simmer.
- Cook covered for about 1 hour. Uncover and continue cooking until liquid reduces to your preference.
- Make burritos with the condiments you and your family prefer.
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