Burritos with Breakfast Sausage Hash Topping

Serves: 4
Prep Time: 5 mins
Total Time: 25 mins

Ingredients
4 El Monterey beef and bean chimichangas
(1) 10 oz. package breakfast sausage or if you feel adventurous try chorizo - the traditional Mexican sausage
1 cup frozen hash browns - diced
1/4 cup chopped onion
1/4 cup cubed Poblano/Pasilla pepper
Salsa
Sour cream (optional)
Your favorite guacamole (optional)

Directions
1. In saut pan -sprayed with vegetable release- over medium heat saut sausage or chorizo for ten minutes.
2. Add frozen potatoes, saut about 5 minutes or until potatoes are soft.
3. Add diced Poblano pepper and onion. Saut until mixture is brown.
4. Heat burritos or chimichangas following packaging directions.
5. Top burritos or chimichangas with hash.
6. Add garnish as desired and serve with your favorite salsa.

One-Dish Burrito Casserola

Serves: 8
Prep Time: 5 mins
Total Time: 55 mins

Ingredients
3 cups cooked instant rice
3/4 cup chunky salsa- medium
1/2 cup water
8 El Monterey Beef and Bean Burritos- frozen*
3/4 cup chunky salsa- medium
8 oz. shredded cheddar cheese
3 oz. of canned sliced olives, drained
1/4 cup chopped green onions

Directions
Preheat oven to 350F

1. Spray 9"x11" baking pan with non-stick cooking spray.
2. Combine instant rice, 3/4 cup salsa and water directly in the prepared pan; then spread mixture evenly to cover bottom of pan.
3. Arrange burritos evenly over rice mixture and top with 3/4 cup salsa.
4. Bake for 45-50 min covered.
5. Remove from oven. Sprinkle with shredded cheese, and garnish with olives and green onion. Serves eight.

10 Pack Burrito Bake

Serves: 4
Prep Time: 10 mins
Total Time: 40 mins

Ingredients
(1) 10 pack of El Monterey Burritos or Chimichangas
(1) 8" x 8" x 3" deep casserole dish and cover
as needed pan release spray
(2) 12 oz. cans red or green enchilada sauce
(1) 11 oz. can Mexican corn, drained
1/2 cup black olives
2 cups shredded Jack and cheddar cheese

Directions
1. Defrost the whole bag of burritos by placing them in the refrigerator for 8 hours prior or overnight. When burritos are soft cut each burrito in half. Preheat an oven to 375F.
2. Spray inside of casserole with pan release spray. Pour half a can of enchilada sauce in the bottom of the casserole dish. Stand up the burrito halves cut side down 2 inches apart in the casserole and sauce. Spoon in between the burrito halves and sauce the can of corn, olives, and sprinkle the cheese on top.
3. Bake 20-30 minutes. Allow casserole to rest outside of the oven before serving.

Grilled El Monterey Burritos in Smoked Southwestern Corn Custard

Serves: 6
Prep Time: 60 mins
Total Time: 65 mins

Ingredients
6 El Monterey Burritos (customer's choice)
(1) 15 oz. can whole kernel corn, drained
(1) 15 oz. can creamed corn
2 eggs, beaten
1 cup milk or half n half
2 tsp. cumin
2 tsp. granulated garlic
1/8 tsp. white pepper
1 tsp. chile powder
2 Tbl. chopped cilantro
90-100 Ritz crackers; crushed fine
1/2 cup chopped green onions
1/4 cup chopped red bell peppers

Directions
1. Preheat oven to 350ºF & Fire up your indoor or outdoor electric grill.
2. Fully thaw burritos and liberally brush with cooking oil. Grill burritos on all sides to completely reheat to an internal temperature of 165ºF. Wrap in foil to keep warm.
3. In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, seasonings, cilantro, crackers, green onion; and red peppers mix well.
4. Pour mixture into a lightly butter casserole dish and place grilled burritos in casserole dish. Bake at 350ºF (175ºC) for 50 minutes.

Beef and Bean Burrito Dumplings in Beef Stew

Serves: 4
Prep Time: 5 mins
Total Time: 35 mins

Ingredients
(1) 25 oz. Beef Stew (canned or frozen)
14 oz. can Beef broth
4 El Monterey Beef and Bean Burritos

Directions
1. Prepare beef stew as directed.
2. Add beef broth to contents and simmer product until done.
3. Half way through the process given on the instructions place burritos that have been cut into thirds just on top of the surface of the stew, careful not to submerge burritos.
4. Cover pot and allow simmering for the remainder of the time. The longer allowed simmering the softer the burritos get and absorb more flavor of the stew.
5. Serve 3 cut pieces of burritos in bowls with stew.

Burrito Pile-up w/ Spanish Rice

Serves: 10
Prep Time: 15 mins
Total Time: 25 mins

Ingredients
2 Packages of Spanish Rice Mix
(1) 10-Pack El Monterey Beef n Bean Burritos
40 oz. can chile con carne
1 cup water
2 cups cheddar cheese shredded

Directions
1. Prepare rice according to package directions. Heat El Monterey Burritos according to the packaging, keep warm.
2. Bring chile, with the water added, to a simmer.
3. Place the Spanish Rice on large platter, pour half the chile over the rice, sprinkle with half the cheese. Arrange the burritos over the chile and cheese, pour the rest of the chile and cheese over the burritos. Melt cheese under a broiler or in a pre-heated 375°F oven. Serve immediately.

Mexican Knock-Out Grilled Chicken Cheese Chimichangas and Vegetables

Serves: 4
Prep Time: 30 mins
Total Time: 80 mins

Ingredients
4 El Monterey Chicken Cheese Chimichangas
4 cups Quick Instant Mexican Rice (hot and cooked)
1/2 cup Olive oil
To Taste Salt, Black Pepper, & Granulated Garlic
2 Portobello mushrooms whole and de-stemmed
4 large Squash (zucchini & yellow) lengthwise sliced in half
1 large Red onion 1/4" thick sliced rounds
4 Bell peppers (red & green) stemmed and cored cut into 1/4" thick rings
12 Spears of asparagus
3 large Beefsteak tomatoes sliced 1/4" thick
4 Assorted chilies (your choice) uncut

Directions
1. Follow pre heating and operating instructions for your indoor grill press.
2. Completely thaw out the Chimichangas before cooking them. Place Chimichangas on grill and cook for 5-10 minutes. Turn Chimichangas over after two minutes and finish cooking. Internal temperature must reach 160ºF before serving. Place Chimichangas in a warm oven to hold.
3. On a large platter mound and spread evenly the prepared Mexican Rice. Hold in a 150ºF oven. Put cooked Chimichangas in the center of the platter over the rice.
4. Liberally brush all cut vegetables with olive oil and season to taste.
5. Grill each vegetable together and until done to desired doneness. Some vegetables may take longer than others. Wipe the grill down after each vegetable is cooked.
6. As each vegetable is cooked, arrange on the platter.
7. Serve as soon as all the vegetables are cooked.

Chicken Cheese Chimichanga w/ Grilled Vegetables

Serves: 4
Prep Time: 20 mins
Total Time: 50 mins

Ingredients
4 El Monterey Chimichangas
2 Zucchini (sliced in half)
2 Yellow squash (sliced in half)
1 Green bell pepper (cut into 4 flat sides)
1 large Red bell pepper (cut into 4 flat sides)
1 large Yellow bell pepper (cut into 4 flat sides)
12 large Asparagus
4 Portabella mushrooms
2 Tomatoes (cut in half)
2 White Onion (cut into round thick slices)
1 cup Balsamic dressing (your favorite vinaigrette)
1 cup Alfredo Sauce (your favorite off the grocery shelf)
1 cup Salsa (your favorite off the grocery shelf)

Directions
1. Reconstitute Chimichangas according to the package instructions.
2. Marinate vegetables in vinaigrette and grill them to al dente (still firm but not raw).
3. Mix Alfredo and Salsa; bring to a simmer.
4. Arrange vegetables and chimichangas on platter; pour 1 cup of sauce over Chimichangas and reserve the rest for dipping vegetable.

Stuffed Chimichanga

Serves: 4
Prep Time: 20 mins
Total Time: 50 mins

Ingredients
4 El Monterey Chimichangas
1 lb. Beef Tri tip (marinated, grilled, and cut into strips)
2 Red bell peppers (grilled and cut into strips)
2 Green bell peppers (grilled and cut into strips)
1 White onion (grilled and cut into strips)
Salsa - To Taste
Guacamole - To Taste
Sour cream - To Taste
Lime Wedges - To Taste

Directions
1. Prepare El Monterey Chimichangas according to the package instructions and keep them warm.
2. Prepare and ignite grill according to manufacturer specifications and use the medium to high heat area on the grill for cooking.
3. Cook Tri Tip and vegetables on grill and prepare them by cutting into strips.
4. Prepare individual or a platter full of stuffed Chimichangas by splitting open the center of each Chimichanga and topping with grilled Tri Tip, vegetables and your favorite salsa. Serve with guacamole, sour cream, and lime wedges.

Burrito Pile up w/ Corn Chips

Serves: 10
Prep Time: 15 mins
Total Time: 23 mins

Ingredients
(1) 10-Pack El Monterey Beef n Bean Burritos
40 oz. can Chile Con Carne
1 cup Water
1 lb. Corn Chips
2 cups Cheddar Cheese shredded

Directions
1. Heat up El Monterey Burritos according to packaging and keep warm.
2. Heat up Chile Con Carne with the water added, and bring to a simmer. Hold on stove top until assembly.
3. Place corn chips on large serving platter, pour half of the chile over the chips and sprinkle half of the cheese over the chile. Arrange the hot burritos over the chile and cheese and finish by pouring the rest of the chile and cheese over the burritos. Melt cheese under a hot broiler or in a pre heated 375°F oven. Serve immediately.

Easy Mole Chimichangas

Serves: 8
Prep Time: 4 mins
Total Time: 24 mins

Ingredients
8 El Monterey Chimichangas
3 Tbl Vegetable oil
1 Tbl Crushed garlic cloves
1 1/2 Cups Diced onion
3 tsp Chinese 5 Spice
2 Tbl Chili powder
2 tsp Sugar substitute
2 Tbl Cocoa powder unsweetened
3/4 tsp Salt
2 Tbl Peanut butter smooth
8 oz. can Diced tomatoes
2 1/2 cups Chicken broth

Directions
1. Heat up El Monterey Chimichangas in the conventional oven as directed on the package and keep warm.
2. In a heavy bottom saucepan heat up vegetable oil on medium high heat. Add onions and garlic and sauté until onions are translucent.
3. Add all the dried spices, bring temperature down to medium low and continue to cook for 1 or 2 minutes.
4. Stir in peanut butter and dissolve in mix. Add tomatoes and broth then bring back to a simmer on medium heat and hold.
5. In a service platter, ladle sauce underneath or smother over El Monterey Chimichangas and garnish with shelled, chopped peanuts.

El Monterey Green Chile n Beef Burrito Bake

Serves: 10
Prep Time: 1 mins
Total Time: 16 mins

Ingredients
(1) 10-Pack El Monterey Green Chile n Beef Burritos
28 oz. Can Green Chile Enchilada Sauce
8 oz. Jar Chile Con Queso

Optional: Fresh tomatoes, avocados or green onions for garnish.

Directions
1. Microwave El Monterey Burritos according to the package and keep warm.
2. While Burritos cook, combine enchilada sauce and queso in a saucepan and bring to a simmer.
3. Coat bottom of casserole pan with 1 1/2 cups of sauce. Arrange hot burritos on top. Finish by covering with the remaining warm sauce.
4. Garnish with fresh tomatoes, avocados, or green onions. Serve immediately.

El Monterey Burritos-n-Fries Pile-up

Serves: 10
Prep Time: 2 mins
Total Time: 17 mins

Ingredients
(1) 10-Pack El Monterey Burritos (any flavor)
32 oz. bag Frozen French Fries
2 lb. Velveeta cheese
14 oz. can Diced tomatoes with chile and onions

Directions
1. Heat up El Monterey Burritos as directed on the package and keep warm.
2. Heat up French fries as directed on the package and keep warm.
3. Place Velveeta and tomatoes in a microwave proof bowl and microwave on high for 6-8 minutes, stirring half way through.
4. Place half of the fries on the bottom of a service platter, layer some of the burritos on top of fries, pile the rest of the fries and burritos on and smother entire pile with the Velveeta sauce. Garnish with chopped tomatoes, black olives, and green onions. Serve immediately.