Chorizo Burritos Verdes

Talk about comfort foods - I have to put burritos near the top of the list. But they have to be rich and saucy and garnished with a good amount of cheese to qualify. Here you go.

1 small onion, diced

1 jalapeno pepper, diced

1 lb ground chorizo (or pork)

2 cloves garlic, minced

2 Tbsp chili powder

1 tsp ground cumin

1 8-oz can tomato sauce

1 15-oz can kidney beans, rinsed and drained

1 cup salsa verde

2 cups diced or grated jalapeño jack cheese plus extra for garnish

6 flour tortillas

fresh thyme or cilantro leaves for garnish (I used thyme)

Cheese Sauce:

1 cup dry white wine

1 cup chicken broth

1 cup light cream or half and half

1 Tbsp cornstarch dissolved in 2 Tbsp cold water

1/4 lb jalapeño jack (or cheddar) cheese, grated or finely cubed

crushed red pepper flakes, to taste

Preheat oven to 375F. Heat onions and jalapeño in a large skillet in a dash of oil. Cook for about 8-10 minutes until softened and aromatic.

Add the garlic and cook another 2-3 minutes. Remove to a bowl.

Add the chorizo to the skillet with a dash more oil and brown well. Return the onions and jalapeño to the skillet and season with the chili powder and cumin. Cook another 2-3 minutes. Add the tomato sauce and the kidney beans and cook another 3-5 minutes.

Meanwhile, prepare the sauce by mixing the salsa, broth and cream in a small saucepan. Bring just to a boil, whisking from time to time. Dissolve the cornstarch in the water and whisk into the boiling liquid. Cook until thickened. Add the cheese and whisk until melted.

Season lightly with salt and pepper and add crushed red pepper flakes. Set aside, covered.

Pour salsa onto the bottom of an oiled casserole big enough to hold your tortillas. Now fill each tortilla with about 1/4 bean/chorizo mix and a dash cheese.

Roll up and place in salsa bed.

Repeat that for all the tortillas - you will likely have chorizo/bean mix left over - hope so.

Top burritos with about half the cheese sauce. Then garnish with extra grated cheese and some extra chorizo/bean mix. Drabble a dash of salsa verde on top if desired.

Bake for about 20-30 minutes, until burritos are bubbly and heated through and edges are not too browned. Garnish with thyme or cilantro.

Serve with extra sauce on the side. Serves 3-4.

Cook's Note: I had some chorizo mix left over and tossed it with some rice to make a nice TexMex rice as a side.

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