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Thanksgiving Burrito

October 22, 2012 Leave a comment Go to comments
Thanksgiving Burrito

Thanksgiving Burrito

Admittedly, I don’t like most chain restaurants. Most of the food is overpriced, and for lack of a better term, tastes like crap. The portions are measly and nothing is ever quite prepared the way food should be.  And since the goal is consistency — an Olive Garden in Pittsburgh should taste (and look) exactly like an Olive Garden in Minnesota — that means you’re probably getting canned or frozen meals heated by your “chef”.  Do I have facts to back this up, not really…but stop and think about it.  Yet, despite chain restaurant’s shortcomings, they remain successful.

I get why this is the case and by all means, who am I to tell you how to spend your hard earned dollars.  It’s just with so many local restaurants serving fresh, local food, I’d rather spend my money there.  To me, it just makes sense to help out the local guy.

Now, this doesn’t mean I won’t visit a chain from time to time — sometimes it’s just convenient. Other times I will go to a chain (or pseudo chain) because they serve a specialty item that, despite my displeasure of chains, can only be had by venturing to the restaurant that serves them.

Enter Mad Mex.  A decent tasting Tex-Mex restaurant, Mad Mex is a pseudo chain, with locations only in Pennsylvania and Ohio.  And every year I venture to tackle their seasonal burrito, The Gobblerito.  I’m not the only one as many of my other anti-chain friends also find their way to Mad Mex to get their hands (and ultimately mouths) on one.

Available annually for one month (Mid-October thru Mid-November) The Gobblerito is easy to explain – its Thanksgiving served in a burrito.  That’s it.  Simple, yet extremely tasty.

The craving was getting the best of me so it was time to give in and venture out.

Unless I could make my own.

Of course I can. But for fear of being sued, I will need a catchy name to protect my ass(ets)  I came up with “Thanksgiving Burrito.”

I’m so clever!

By the way, making the gut-busting burrito is so simple that I’m surprised I haven’t done it before.

Turkey, stuffing, mashed potatoes, corn, gravy — roll it up…heat it up…eat it up.  Done!

It came out almost (you’ll read why in a second) identical to the version we get at Mad Mex.  So much in fact, we’ll probably skip this years visit to Mad Mex.  That is unless one of us gets the craving for their Thai Curry Burrito.  Damn you Mad Mex!

By the way, this makes for an awesome alternative to use up your Thanksgiving leftovers.

Ingredients (everything is approximate to make 4 burritos)

  • 2 cooked chicken breasts, sliced diagonally and thin (I used breasts from a roast chicken I made earlier in the day for soup — ideally you would use turkey, but chicken worked perfectly and it allowed me to make 2 meals with one chicken)
  • 1 cup mashed potatoes (homemade if possible)
  • 1 cup of sweet kernel corn
  • 1 cups of cornbread stuffing (I used cornbread but use whatever you like)
  • 1 cup of chicken gravy (homemade if possible)
  • 4 burrito sized tortillas
  • Cranberry Sauce (optional)

1.  For each burrito, layer the ingredients in the center of 1 tortilla as follows:

1/4 cup of stuffing
1/2 of one chicken breast
1/4 cup mashed potatoes
1/4 cup of corn

2.  Roll each tortilla to form a burrito and repeat.

3.  Wrap the burritos in foil and bake at 375 degrees for 30 minutes.

4.  Remove from foil, top with a few more spoonfuls of gravy (optional) and serve with fresh cranberry sauce (also optional).

5.  Finding yourself passed out in the recliner moments afterwards — not optional!

Carb Coma

Be prepared for a “Carb Coma”

  1. Muzz
    October 22, 2012 at 8:15 pm

    Dennis – is the cornbread stuffing homemade or did you use a boxed/prepared stuffing? If the latter, which did you use?

    • October 22, 2012 at 8:18 pm

      Since this was more of an experiment, I went with bagged Pepperidge farm.

  2. October 22, 2012 at 8:24 pm

    I forgot to mention that Darcie and I strategically decided on the placement of each ingredient. Feel free to go in a different order and let me know the results.

  3. Ray Cat Lady
    October 22, 2012 at 8:27 pm

    This sounds pretty interesting. I might have to give it a go sometime. I can confirm your fears re: the frozen/canned food being served at chains. I worked for one of the large chains and the only thing that was fresh was the salad bar (and even some of those items were questionable). The rest came pre-packaged and ready to be placed under the heat lamp. Yum!

  4. Jody Gerhard
    November 26, 2017 at 6:25 pm

    You also forgot the black beans like Mad Mex uses! We also make our own version of the Gobblerito since we now live in NC.

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