Burrito on FIRE
1/2 lb. Butterball Cajun Turkey Breast (sliced thin)
1/4 lb. Dietz & Watson NY State Hot Pepper Cheddar with Buffalo Wing Sauce (sliced thin)
4 Fresh Jalapeno Peppers (BIG ones!, sliced NOT too thin)
4 dozen Thai Chili Peppers (trim off the tips and the ends just to get the stem off)
1 Fresh Cucumber sliced thin
1 Fresh large Tomato sliced thin
1 Bottle Old El Paso Taco Sauce (Hot style)
1 Package of large Tortillas (10" size)
(optional) sour cream
(required - LOTS of ice cold beer on hand!)
- Lay a single tortilla on a plate.
- Arrange 4 slices of the Cajun Turkey Breast, centered in the tortilla.
- Take a slice of the Cheese and fold or cut it into 4 strips. Make two rows in the center of the Tortilla on top of the meat.
- Now lay some sliced Tomato on top of the cheese. Try to arrange so it is a single layer.
- Next, arrage slices of Cucumber in a single layer on top of the Tomato.
- Arrange two rows of sliced Jalapeno Peppers centered on top of the Cucumber.
- Now take a dozen of the Thai Chili Peppers and arrange 6 on each side of the layers of meat/cheese and veggies.
- Drizzle on some Old El Paso Taco Sauce (As much as you dare!).
- Optionally, you can add some sour cream on top too, but I like it without cause the burn is way hotter!
- Fold it up and you are off to the races.
This should be enough for about 4 Burritos. Real men can eat two, and a Top Gun can eat one with only a sip of beer in between bites.