Grilled El Monterey Burritos in Smoked Southwestern Corn Custard
This corn side dish perfectly complements the authentic flavors of El Monterey Burritos.
Serves: 6
Prep Time: 60 minutes
Total Time: 65 minutes
6 El Monterey Burritos (customer's choice)
(1) 15 oz. can whole kernel corn, drained
(1) 15 oz. can creamed corn
2 eggs, beaten
1 cup milk or half n half
2 tsp. cumin
2 tsp. granulated garlic
1/8 tsp. white pepper
1 tsp. chile powder
2 Tbl. chopped cilantro
90-100 Ritz crackers; crushed fine
1/2 cup chopped green onions
1/4 cup chopped red bell peppers
- Preheat oven to 350ºF & Fire up your indoor or outdoor electric grill.
- Fully thaw burritos and liberally brush with cooking oil. Grill burritos on all sides to completely reheat to
an internal temperature of 165ºF. Wrap in foil to keep warm.
- In a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, seasonings, cilantro, crackers, green onion; and red
peppers mix well.
- Pour mixture into a lightly butter casserole dish and place grilled burritos in casserole dish. Bake at 350ºF (175ºC) for 50 minutes.
- For a smokier flavor grill burritos over charcoal or any variety of BBQ smoking woods such as hickory, mesquite, or apple. Remember, never grill over direct flames when using charcoal or wood, and allow fire to burn down to embers and coals.
- For a smokier flavor casserole bake in a covered BBQ pit. Place a small ovenproof pan of water inside pit to keep moisture in the air to prevent too much drying out. Remember, move all coals to one side of the pit and place casserole pan over opposite side of coals.
- Use an oven thermometer to make sure pit temperature is at needed temperature. Casserole may cook faster in pit depending on pit temperatures.