Rocky Mountain Swim League

Burrito Recipes

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• The Knolls Swim Team Breakfast Burritos

  (Ingredients and quantities provided by Linda Prudhomme; recipe written by Karla Smith).

  Breakfast Burritos (makes 25)

  • 36 eggs, scrambled
  • 1.5 pounds of sharp cheddar cheese, finely shredded
  • 2.5 lbs of Jimmy Dean sausage, browned and crumbled
  • 5 cans of diced tomatoes and green chilis, drained
  • 3 lbs shredded hash browns, fried in vegetable oil, seasoned with salt and pepper
  • 25 wrap-size flour tortillas

  To make the scrambled eggs: start with a large mixing bowl. Melt one cube of butter in this bowl in the microwave (use low power for about 30 seconds to one minute). Then, add 36 eggs and about 1 1/2 cups of milk. Mix until eggs are beat and mixed with milk and butter. Cook on high in microwave for five minutes. Remove and stir. Cook again on high in microwave for five minutes. Remove and stir. Cook on high in microwave for two to three minutes. Remove and stir. Continue this pattern while watching for the consistency of the eggs. Your finished product should be a moist scrambled egg -- be careful so you do not overcook the eggs!

  On your counter, place your ingredients in individual bowls from left to right: scrambled eggs - cheese - sausage - tomatoes and green chilis - hash browns. Warm up tortillas in microwave - about five at a time - for about 1 minute at 70% power.

  Place warm tortilla on top of a foodservice foil sheet. (Now, imagine watching a Chipotle employee making one of those huge burritos) . . . spoon in the eggs, then add a generous portion of cheddar cheese, then about a 1/4 cup of cooked sausage, then a couple of tablespoons of tomatoes and chilis, then about 1/4 cup of hash browns. Roll up the burrito just like you see them do it at Chipotles. Wrap in foil nice and snug. Refrigerate until the next morning. The next morning, heat the desired quantity of wrapped breakfast burritos - single layer - on a cookie sheet at 300 degrees for about 45 minutes. Check often - test for hotness - be sure that bottom of burrito doesn't get hard and crunchy.

  After unwrapping the top of your burrito and taking a bite, add good salsa and hot sauce to your burrito as desired. Enjoy!

  (Also, try freezing these burritos. They'd be great for camping and - as Stacy Gray suggested - your teenager on the go!)

• The Knolls Swim Team Afternoon Burritos

  (Makes about 60 burritos)

  Cooked rice (note: I made two batches using 6 cups of raw rice for each batch - I'm not sure what the cooked yield was). Then, with each batch of cooked rice, I tossed in freshly chopped cilantro soaked generously in lime juice (may use fresh lime juice or concentrate).

  Twelve 15-oz cans of black beans, rinsed and drained

  12 boneless chicken breasts, marinated overnight in a big ziploc bag (marinade: olive oil, fresh lemon juice, minced garlic, freshly ground pepper) and then grilled to perfection (be careful not to overcook and dry out the chicken). Once cooked, chop into bite-size pieces. (For food safety reasons, keep only a small amount of the chicken out for wrapping - keep as much refrigerated at a time as possible).

  64 oz. of "On the Border" (medium) salsa

  5 lbs of finely shredded monterey and sharp cheddar cheeses

  Assemble your prepared ingredients in bowls from left to right: rice - salsa - cheese - black beans - chicken. Warm up tortillas in microwave - about five at a time - for about 1 minute at 70% power.
  
  Place warm tortilla on top of a foodservice foil sheet. (Imagine watching a Chipotle employee making one of those huge burritos) . . . spoon in about 1 cup of rice, then a couple of tablespoons of salsa, then a generous handful of the cheese combo, then add about 1/4 cup of black beans, then add about a 1/4 cup of chopped chicken.

  (Make some burritos - about 10% - without chicken).

  Roll up the burrito just like you see them do it at Chipotles. Wrap in foil nice and snug. Refrigerate until the next afternoon. The next afternoon, heat the desired quantity of wrapped burritos - single layer - on a cookie sheet at 300 degrees for about 45 minutes. Check often - test for hotness - be sure that bottom of burrito doesn't get hard and crunchy.

  After unwrapping the top of your burrito and taking a bite, add good salsa and hot sauce as desired. Enjoy!