CHA! West Point BLT Burrito

    Texas Pete Foodservice

    CHA! West Point BLT Burrito

    CHA! West Point BLT Burrito


    • 8 Flour tortillas, 10 inch
    • 2 C Chicken stock
    • 1 C Wild rice
    • 1 Tbsp Olive oil
    • Salt and pepper to taste
    • 1/2 bunch Parsley, rough chopped
    • 1/2 bunch Chives, minced
    • 8-10 Basil leaves, fresh, chiffonade
    • 32 Roma tomato slices, slightly unripe
    • 1 C Flour, seasoned
    • 4 Eggs, beaten
    • 3 C Breadcrumbs, seasoned
    • 2 Tbsp Butter, salted
    • 2 Tbsp All purpose flour
    • 1 C Heavy cream
    • 1/2 C Cheddar cheese, shredded
    • Salt and pepper to taste
    • 3-5 Tbsp CHA! by Texas Pete®
    • 2 Tbsp. Olive oil
    • 5-7 large cloves Garlic, thin sliced
    • 2 – 10 oz. packages Chopped frozen spinach, squeezed dry
    • Salt and pepper to taste
    • 16 strips Applewood smoked bacon, cooked crispy


    YIELD: 8 burritos
    PORTION (Serving Size): 1 burrito

    1. Preheat the oven to 375 degrees and the deep fryer to 375 degrees.
    2. Place the chicken stock, wild rice, extra virgin olive oil and a pinch of salt and pepper into a saucepot and bring to a simmer.  Cook for 1-2 minutes on high heat then turn heat to low and place a tight fitting lid on the pot. Allow the rice to steam for approximately 30 minutes or until fully cooked.  Once the rice is cooked, remove the lid and add the chives, parsley and basil and lightly fluff the rice. 
    3. Slice the tomatoes into approximate ¼ rings.  Set up a breading station beginning with the seasoned flour, the beaten eggs, and then the seasoned breadcrumbs.  Coat the sliced tomatoes in the flour and then shake off excess flour before dunking them into the egg wash, and finally a nice coating of breadcrumbs.  Deep fry the breaded tomatoes just before making the burritos.
    4. Place a small saucepot on medium heat and add the 2 tablespoons of butter.  When the butter is melted add the 2 tablespoons of flour and begin cooking a roux stirring often to prevent it from burning.  Once the roux is lightly browned, add the heavy cream and whisk well so there are no lumps and bring the mixture to a simmer.  Turn the sauce to low heat and add the shredded cheddar cheese, salt, pepper and the CHA! by Texas Pete®, mix well and keep warm.
    5. Arrange the bacon strips evenly on a parchment lined sheet tray and bake the bacon in the oven until golden brown and crispy.  Remove from the oven and place the bacon on paper towels to absorb excess grease.
    6. Place the 2 tablespoons of olive oil and the sliced garlic into a sauté pan and turn heat to medium-high.  Allow the garlic to start toasting. Once lightly golden brown, immediately add the squeezed, chopped spinach to the pan along with salt and pepper and cook on high heat just until the spinach is warmed through.
    7. Warm up the 8 flour tortillas just long enough to make pliable for rolling.
    8. Portion the rice mixture evenly onto the center of all 8 flour tortillas.
    9. Portion the garlicky sautéed spinach on top of the rice followed by 4 breaded, fried tomato slices onto each burrito.
    10. Pour 1/8 cup of the spicy CHA! cheddar cheese sauce on top of each burrito followed by 2 strips of bacon onto each.
    11. Carefully roll up the burritos tucking the ends in tightly to assure the ingredients do not fall out and then serve.

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