These burritos are like the pinnacle of food for Joe and me. They’re stuffed with everything imaginable – shredded chicken, couscous or rice, black beans, corn, Mexican blend cheese, salsa, Greek yogurt or sour cream, and feta cheese.
Sure, fancier food is nice, but these burritos are something we could eat day in and day out, all the time. We love them.
They’re the pinnacle of food for us because they’re like the burritos we get at a local restaurant called Neato Burrito.
I’ve written about Neato Burrito before as we’ve tried on several occasions to recreate their yumminess at home (partly because their burritos are HUGE and we need a little portion control around here).
Essential to this (and any) burrito recipe is Sargento® Off the Block 4 Cheese Mexican shredded cheese.
Grilled Stuffed Burritos with Chicken, Feta, and Sargento Mexican Cheese
Ingredients
- olive oil
- 1 medium onion coarsely chopped
- 3-4 boneless chicken tenders cooked and shredded
- 1 can black beans drained and rinsed
- 1-2 handfuls corn frozen and thawed
- 4 tortillas burrito-sized
- 1 package couscous prepared according to package directions (We usually use rice, but this recipe challenge required couscous which was a nice substitute.)
- BBQ sauce (Our favorite is Sweet Baby Ray's, but use whatever you like.)
- Sargento Off the Block 4 Cheese Mexican
- Salsa verde
- Regular salsa
- Greek yogurt or sour cream We use Greek yogurt because it's much healthier than sour cream but tastes virtually the same.
- Feta cheese
Instructions
- Heat a large skillet over medium heat. Add olive oil.
- Sauté onion until it is beginning to soften. Add the shredded chicken, black beans, and corn. Continue to sauté until the mixture is evenly heated.
- Place a tortilla on your working surface.
- Spread 1/3 cup of couscous over the center of the tortilla. Top with a generous squirt of BBQ sauce.
- Top with 1/2 cup of chicken mixture.
- Add a generous 1/2 cup of shredded cheese. You could microwave the burrito now for 20-30 seconds if you wanted to melt the cheese.
- Spoon salsa verde and regular salsa over the cheese.
- Spread 2 tablespoons of Greek yogurt and 2 tablespoons of feta over the salsa.
- Roll the burrito and grill it in a George Foreman grill or under a panini press for 3 minutes.
- Repeat with remaining tortillas.
More about Sargento Off the Block 4 Cheese Mexican Shredded Cheese
This quick-melting blend gives your cooking delicious Mexican flavor.
Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses add a creamy, smooth flavor to nachos, quesadillas and other Mexican specialties.
Find more information about Sargento and its products at the Sargento website.
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This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
© 2015 – 2020, Tara Ziegmont. All rights reserved.
