This recipe won the California Almond Growers Cooking Contest grand prize many years ago. We’re sharing the yummy treat with you, let us know if it’s a winner for you!
Makes 6 servings
PREP. TIME – 30 Min
SERVE TIME – 40 min
6 flour tortillas
3 cups julienned zucchini (matchstick size)
1/3 cup chopped onions
1 Tbsp. vegetable oil
1/3 cup salsa (mild, medium or hot…up to you)
2 Tbsp. water
3/4 cup Almond Brothers sliced almonds (reserve 3 tablespoons for garnish)
1 1/2 cups grated cheddar cheese
1 (4-ounce can) can diced green chiles
6 Tbsp. salsa (mild, medium or hot)
6 Tbsp. sour cream (light or regular)
3 Tbsp. reserved sliced almonds (mentioned above)
Wrap tortillas in foil; bake at 375 degrees 10-15 minutes or until soft and heated through.
Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.
While tortillas heat, saute zucchini, onion and canned chilis in oil for three minutes on medium heat.
Reduce heat to low, add water and salsa, cover and cook for three minutes.
Stir in almonds (remember to reserve 3 tablespoons for garnish).
Remove from heat.
Spoon 1/2 cup vegetable mixture down center of each tortilla.
Divide cheese into sixths and sprinkle on top of vegetable mixture.
Roll up tortillas (fold one end in towards vegetable/cheese mixture, then roll).
Place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito.
Garnish burritos with reserved almonds.
If desired serve with shredded lettuce, chopped tomatoes and sliced avocado on the side.
Refried beans and spanish rice are also nice side dishes to go with the burritos and makes for a full course meal.