Smoked Pork & Hatch Green Chile Burritos

Smoked Pork & Hatch Green Chile Burritos

Yield
4 hearty burritos

Ingredients

4 large flour tortillas (12″)

2 cups smoked pork shoulder, shredded and warmed

1½ cups Ness Farms refried beans, warmed

1–1½ cups Hatch medium-hot green chiles, roasted and sliced

1½ cups sharp cheddar, freshly shredded

Optional: sour cream, salsa/green chile sauce, hot sauce

Instructions

Warm everything:

Heat beans in a small saucepan until creamy. Rewarm pork with a splash of broth or water if needed. Warm chiles. Keep all fillings hot.

Heat tortillas:

Toast each tortilla in a dry skillet 20–30 seconds per side (or wrap in foil and warm in a 300°F/150°C oven 5–7 minutes) until pliable.

Assemble (like the photo):

Spread ⅓–½ cup refried beans in a strip across the lower third of the tortilla. Pile on ~½ cup smoked pork, a generous line of Hatch chiles, then a handful of cheddar.

Roll tight:

Fold the sides in, then roll from the bottom up, keeping the filling snug. Place seam-side down.

Melt & crisp (optional but great):

Set burritos seam-side down in a lightly oiled skillet over medium heat. Cover 2–3 minutes to melt the cheese; flip to lightly crisp the other side.

Serve:

Slice in half if you like. Add sour cream, salsa, or extra green chile on the side.

Tips

Don’t overfill or the tortilla will tear—think tight, compact log.

Cheese on top of chiles helps it melt down through the filling.

Make-ahead: Keep rolled burritos (uncrisped) wrapped in foil in the fridge up to 24 hrs; reheat at 350°F/175°C for 12–15 min, then crisp in a skillet.