Burritos filled with lobster, toasted pine nuts, and smoky ancho chillies, all enveloped in a luscious cream sauce. Baked until golden with roasted poblano peppers and Parmesan, this dish is rich, comforting, and irresistibly indulgent.
Ingredients
- 24 Guerrero® Homestyle Burritos
- 2 cups pine nuts
- 1 cup thick cream
- 1 cup chicken stock
- 3 Ancho chillis toasted, seeds and membranes removed, then soaked
- 6 tbsp butter
- 2 tbsp Olive oil
- 1 onion, finely chopped
- 3 Poblano chillis, roasted, peeled, seeds and membranes removed, and diced
- 230g cooked lobster meat, flaked
- Salt and fresh ground pepper
- 1 ⅓ cups grated parmesan cheese
Method
1. Preheat the oven to 180ºC. To make the sauce, place half of the pine nuts in a blender, add the cream and ancho chillis, and puree. Set aside.
2. Heat the butter and oil in a skillet; add the onion and sauté until transparent. Add the ancho chillis, lobster, and remaining pine nuts. Stir, add salt and pepper to taste. Let cool and allow the flavours to blend.
3. Fill the tortillas with this mixture, roll up, and arrange in a greased baking dish. Cover with the reserved sauce and sprinkle the top with Parmesan cheese and diced roasted poblano peppers. Bake for 15 minutes.
