The Montecito Burrito Recipe

The Montecito Burrito


Montecito Burrito

1 large firm head of iceberg lettuce or 2 small
I pkg. Cream cheese (can be fat free) at room temp.
2 tablespoons mayonnaise
1/8 tsp. grated orange peel
Dash of Tabasco
1/2 cup black olives pitted & chopped
1/4 cup chopped chives
3-4 tomatoes seeded and sliced thin
1/4 cup Cilantro leaves (no stems)
 S & P to taste
4 large flour tortillas  

How to make The Montecito Burrito

Slice lettuce heads in half and wash.  Let drain then slice thin and spin or place on a towel to blot & dry.

In a bowl combine the cream cheese, grated orange, Tabasco, chopped black olives, and chopped chives.  Blend well with a fork.   

Now take the tortillas one at a time and place on a large piece of waxed or parchment paper. Spread the cream cheese mixture over all.  Make a row of sliced tomatoes and a row of cilantro leaves.  

Now add a healthy amount of sliced lettuce (the secret to this dish is to really pack in the lettuce).  Roll the filled tortilla firmly to create a big, fat ,crunchy lettuce filled Burrito.  

Now roll firmly in the paper and place in the refrigerator for and hour or more.  

Good to make these in the morning to have for lunch or dinner.  

To serve, cut each one in half with the paper on. Then, to eat, 

 just move the paper back and dunk this giant 

hunk of goodness into the rich salsa below. If you love the iceberg wedge salad you will

adore this and make it over & over.

For the Dipping Sauce:

Butter, lard or oil of your choice.
1 medium yellow onion chopped
1 large clove of garlic chopped
1/4 cup chopped parsley
4 or 5 tomatillos chopped

Adjust the peppers hotness to your taste (veins & seeds make it hotter).  Directions below produce medium hot.

1 jalapeño seeded & chopped

1 pasilla pepper roasted until black, placed in bag for 15 min., peel keeping the veins and some seeds & chop. 

1 or 2 dried chipotle peppers or dried 1/2 tsp. chipotle powder

1 teaspoon smokey paprika
S & P to taste
1 28 oz. can whole tomatoes with liquid.
1 14 oz. can cannilni beans mashed
1 teaspoon orange juice
1/4 cup chopped cilantro

add a dried bay leaf and a pinch or 2 of dried oregano.Put all ingredients except orange juice & cilantro into a large deep skillet and cook covered on medium low heat for 45 minutes.  Important to stir often to avoid sticking.

Cool down and remove the bay leaf and dried chipotle. Place in blender in batches, adding the orange juice and cilantro.  check for salt & pepper and add tabasco for more heat if you like it.  This salsa is just the richness the dish needs to be astounding.  Nothing is really as satisfying as this when it's so cool and crisp and spicy on a hot, hot day. We promise it is addictive!

See Complete version here:

Jefferson's Table: The Montecito Burrito

Question from the Chef

“Have you ever been to Montecito?”

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