Swiss Burrito

The idea for this came when I was mowing the lawn a few weeks ago. About half-way through that task, my stomach began to grumble. I found myself having two very distinct hankerings…one for a burrito, and one for Swiss flavours. Then, my mind began to wander (and wonder), and I couldn’t help but think about ways to make a Mexican/Swiss Fusion to combine my two desires. The result is a burrito filled with Swiss ingredients and smothered with Fondue to finish it off!

While we absolutely recommend the Fondue option, there are other sauces that would work really nicely with this burrito as well, so we’ve hyperlinked to those in the ingredients section. Have fun with it!

Time: 35 Minutes

Ingredients (Makes 2 burritos)

• Tortillas (We used large spinach tortillas)
• 8 ounces Ground Meat (We used Mutton, but Pork, Beef, Venison, and Chicken would all work well)
• 1/2 Cauliflower (or riced cauliflower)
• 5-7 leaves of Swiss Chard
• Garlic
• Paprika
• Black Pepper
• Cenovis (or Worcestershire sauce if you prefer and/or haven’t got Cenovis in your pantry)
• Optional: Kirschwasser
• Whatever Saucy Smother you are making. A few good sauces to try are:
  • Fondue! This is what we used.
  • Zweibelsauce
  • Swiss Chard Sauce
  • Creamy Garlic Beer Sauce
  • Just plain old melted Raclette

Method:

• Dice your onion and garlic, and rice your cauliflower (food processor shredding attachment or box grater work well).
• Melt some butter in a large heavy bottomed (cast iron!) pan, and then add your garlic, onion, and cauliflower. Sautee for about 5-10 minutes.
  • If you’re making Zweibelsauce or Swiss Chard Sauce, start it now.
• While the cauliflower goodness is sauteeing, rinse your Swiss Chard leaves, cut off the bottom of the stems, and then slice the leaves into thin ribbons.
• Break up your ground meat by hand over your pan so that it drops in in small pieces. Sautee for another 10 minutes or so. While your meat/cauliflower cook, add in your paprika, black pepper, and Cenovis or Worcestershire). If you like, you can also add a tablespoon of Kirschwasser part way through this step.
  • If making Creamy Garlic Beer Sauce, start it now.
• When your meat has browned, add in your Swiss Chard ribbons, and sautee everything until your meat is cooked, and your caulfilower has softened and started to caramelize.
  • If you’re making Fondue or Raclette, start it now
• As your burrito filling finishes, place your burrito wrap on a plate, and cover it with a damp paper towel. Heat it for 15-20 seconds in a microwave (yes…a microwave).
• Top your burrito wrap with your filling, and roll it up!
• Pour your sauce all over the top of your burrito.
• Devour, and enjoy!