Difficulty Medium
Cook Time 35 min
Heat Medium 🌶🌶
A loaded burrito packed with crispy chicharron, bacon, and creamy guacamole, then topped with tangy pickled jalapeños and crunchy chips. The roasted garlic and poblano add a smoky depth that takes this from good to unforgettable.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1 large flour tortilla (12-inch) 1 cup chopped chicharron (pork rinds) 4 strips bacon, cooked crispy and crumbled 1 cup shredded Mexican cheese blend 1/2 cup guacamole 1/4 cup pickled jalapeño slices 1/4 cup pickled red onion 1/3 cup corn relish 2 tablespoons fresh cilantro, chopped 1 cup taco-seasoned fries, cooked crispy 1/2 cup salt and vinegar kettle cooked chips, crushed 2 tablespoons Cholula hot sauce 1 tablespoon lime juice 2 tablespoons sour cream 1 poblano pepper, roasted and chopped 4 cloves roasted garlic, mashed Directions 1 Roast the poblano pepper over an open flame or under the broiler until charred, then place in a covered bowl for 5 minutes. Peel off skin, remove seeds, and chop. Roast garlic cloves wrapped in foil at 400°F for 25 minutes, then mash. 2 Cook bacon until crispy, crumble and set aside. Prepare taco-seasoned fries according to package directions until extra crispy. 3 Warm the large flour tortilla in a dry skillet or microwave for 20 seconds until pliable. Mix together Cholula, lime juice, and sour cream to make a sauce. 4 Layer ingredients down the center of the tortilla: roasted garlic and poblano first, then guacamole, chicharron, bacon, cheese, corn relish, pickled jalapeños, and pickled red onion. 5 Add the crispy fries on top, then drizzle with the Cholula-lime sauce and sprinkle with cilantro. 6 Top with crushed salt and vinegar chips for extra crunch, then fold in the sides and roll tightly into a burrito. 7 Optional: Toast the wrapped burrito seam-side down in a hot skillet for 2 minutes to seal and crisp the outside. Cut in half and serve immediately.
Reviews Loading reviews...
