this is similar to the TJ's burrito Ive been working with
but a difference in prep that made a big difference to me :
there are two chesses here : jack and Tj's Cheddar . I added the cheddar in an earlier version
because I just did not have enough Jack. this is a cheesy dish. do not over do it , but do not skimp.
the flavor and texture difference between the two added to the dish.
however , no pictures , I took the Fz burrito out of the freezer , and let it sit in the serving dish
in a bit of tap water . I turned the burrito from time to time, nothing critical
until each side was saturated , at least one layer , poured off any extra water
the burrito was still Fz.
and micro'd, covered ( I have a heavy plastic micro cover ) for 2 minutes
and then let sit. for 5 - 10 minutes as this was earlier in the day
and no rush for dinner. the B was warmed though , so I added the two cheeses , and micro again , and
let sit.
the sitting part is the important part . it allowed the flour tortilla layers to hydrate.
you can't see the hydration in the pic above , but wait for it.
torched . the two cheeses torch differently , a plus in the end flavor and texture wise
the two Tj's refrigerated " Shrubbery Sauces " and indeed, they are sauces
w a very liberal about of TJ's dried green and red chili flakes .
now here is the result :
I cut the burrito in the kitchen , note the layering. .
by cutting in the kitchen : less work at the table , and some of the sauce got into the burrito
adding to the ' hydration '
this was outstanding .
the semi hydration of the flour tortilla very much added to this dish.
the two contrasting creamy sauces , and the dried green chili
put this over the top.
so : if you have a flour roll-up of any kind
esp Fz , think about a little ' pre-hydration '
nice , very nice .
