Pork and Veggie Burritos
Use a pound of diced pork browned in a skillet with FCC Posole Seasoning.
1 medium sized zucchini that was spiralized
1 sliced red bell pepper
1 sliced orange bell pepper
1 sliced white onion
sauté all together in the skillet that the pork was fried in using olive oil until tender
add two teaspoons of FCC Hatch Spice Blend.
Burrito-sized tortillas were used with a layer of refried pinto beans spread onto the tortilla. Then layered on top of that was a tablespoon of FCC Pure Green Chile. The pork was added to each burrito and sour cream, 7 shredded Mexican Cheese Blend.
In the end, a colorful, tasty burrito!!
Recipe by Stewart Candler from Fresh Chile Cookin' Group!
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!