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Rhubarb and Apple Blintzes and Big Fat Burritos


Big Fat Springtime Burritos w. Grilled Chicken and Annatto Rice w. Roasted Green Chiles


  • Microwave the burritos briefly to get the chill out. You can either:

  • A). Arrange the burritos on a cookie sheet and bake at 350 for 10-15 minutes to heat through and crisp the tortilla. OR

  • B). Heat some oil or other fat over medium in a sauté pan. When hot add the burrito seam side down. Allow the tortilla to brown well. About 1 minute., Use tongs to turn the burrito to its opposite side, browning again. repeat for all 4 sides. Serve. Great topped with sour cream and salsa.

  • Heat a little oil in a sauté pan. When hot add the rice. Toss, allow to heat through and become fragrant. Serve.




Rhubarb, Apple, and Chevre Blintzes, Bibb Lettuce Salad, Chick Peas w. Preserved Lemon and Poppy Seed



  • Remove the chevre and reserve. Microwave the rhubarb/apple filling briefly to get the chill out. Taste the filling. If it is too tart for you add a little sugar, but be careful to not overdo it. The cheese will balance the tartness too.

  • Lay out the crepes. Arrange the chevre evenly, centered, among the crepes. Top with the fruit filling. Roll up the bottom over the filling, then fold in the sides, and finally roll the thing up into a fat little package. (Yes, just like the burritos!)

  • Heat a little butter in a pan over medium. When hot but not smoking add the blintzes seam side down. Allow to brown and crisp. About 1 minute. Flip, brown the other side, and serve. Add butter as needed.

  • Tear up the lettuce leaves and dress the salad.

  • Serve the chick pea salad at room temp.




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