Loaded Blackstone Burritos

Let’s face it – finding crowd-pleasing dinner options that won’t keep you chained to the kitchen can feel like mission impossible. Between work deadlines, after-school activities, and the general chaos of weeknight cooking, who has time to whip up restaurant-style Mexican food from scratch?

That’s where these Blackstone burritos come to the rescue. They’re quick and easy to make on the griddle, perfect for feeding hungry families, and you can customize the fillings based on whatever you’ve got in your fridge.

What Kind of Chicken Should I Use?

For Blackstone burritos, boneless, skinless chicken thighs or breasts both work great – it really comes down to personal preference. Thighs tend to stay a bit juicier on the griddle and are more forgiving if you cook them a little longer, while breasts are leaner but need more attention to avoid drying out. If you’re using chicken breasts, try cutting them into even-sized pieces so they cook uniformly on the Blackstone. Just make sure your chicken is completely thawed before cooking, and pat it dry with paper towels to help get a nice sear on the griddle. For the best results, let your chicken come to room temperature for about 15-20 minutes before cooking.

Options for Substitutions

Need to switch things up with your Blackstone burritos? Here are some helpful swaps you can try:

• Chicken: You can easily swap the chicken for turkey, pork, or even shrimp. If you’re going meat-free, firm tofu or black beans work great too – just be sure to season them well with the same spices.
• Chorizo: No chorizo? Try using spicy Italian sausage, ground pork with added paprika and chili powder, or soyrizo for a vegetarian option. Keep in mind that chorizo adds lots of flavor, so you might want to bump up your seasonings if using a substitute.
• Burrito-size tortillas: While large tortillas work best for this recipe, you can use smaller ones to make tacos instead. Corn tortillas are fine too, but they’re less flexible and might crack, so warm them up first.
• Cheddar cheese: Feel free to use any melting cheese you like – Monterey Jack, pepper jack, or a Mexican cheese blend all work great here.
• Pineapple rings: Fresh pineapple works just as well as canned. You could also try mango chunks or skip the fruit entirely if you prefer.
• Queso dip: If you don’t have store-bought queso, you can make a quick cheese sauce by melting shredded cheese with a bit of milk or cream. Or try using nacho cheese sauce, warm cream cheese, or even sour cream as your creamy element.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Blackstone burritos is temperature control – cooking on too high heat can burn the outside of your chicken while leaving the inside raw, so maintain medium heat and let the griddle do its work. A common mistake is overcrowding the Blackstone, which prevents proper browning and creates steam instead of that desired crispy sear – work in batches if needed to give your ingredients enough space. When it comes to assembly, avoid overfilling your burritos or they’ll burst while cooking – stick to about 1 cup of filling per burrito and leave about 2 inches of space from the edges when wrapping. For the best results, let your wrapped burritos cook for 2-3 minutes on each side until golden brown, and resist the urge to constantly flip them as this can cause the filling to spill out and create a mess on your griddle.

What to Serve With Blackstone Burritos?

These hearty burritos are packed with flavor, so I like to keep the sides simple but complementary. A scoop of Mexican-style rice and refried beans makes the perfect plate mate – just like you’d get at your favorite restaurant! For something fresh, try a simple chopped salad with lettuce, tomatoes, and avocado dressed with lime juice and a pinch of salt. Since these burritos already have a nice kick from the chorizo, I usually put out some cooling elements like sour cream, extra queso dip, or a bowl of fresh pico de gallo so everyone can customize their plate. If you’re feeding a crowd, you might want to set up a toppings bar with shredded lettuce, diced tomatoes, and sliced jalapeños too.

Storage Instructions

Keep Fresh: These Blackstone burritos are best enjoyed right away, but if you have leftovers, wrap them individually in aluminum foil and pop them in the fridge. They’ll stay good for up to 3 days. Just remember that the tortillas might get a bit softer over time.

Freeze: Want to meal prep? These burritos are perfect for freezing! Wrap each burrito tightly in foil, then place them in a freezer bag. They’ll keep well for up to 2 months. Just skip the queso dip for freezing – you can add it fresh when reheating.

Warm Up: To enjoy your stored burritos, unwrap from the foil and microwave for 1-2 minutes if refrigerated, or 2-3 minutes if frozen. For a crispier outside, pop them in a 350°F oven for about 10-15 minutes. Heat up your queso separately and drizzle it on top just before serving.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 160-180 g
• Fat: 220-240 g
• Carbohydrates: 180-200 g

Ingredients

• 1 pound chicken
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil or butter for cooking
• 1 pound chorizo sausage, crumbled
• 1 onion, chopped
• 6 large burrito-size tortillas
• 3 cups grated cheese (such as cheddar)
• 1 can pineapple rings, drained
• 1 jar (15 oz) queso dip (like tostitos queso blanco)

Step 1: Prepare the Chicken

Start by cutting the chicken into bite-size pieces and placing them in a bowl.

Sprinkle with chili powder, paprika, kosher salt, and pepper.

Toss the pieces until they are well-coated with the spices, ensuring even distribution of flavors.

Step 2: Cook the Meat and Onion on the Griddle

Preheat your Blackstone griddle to medium heat.

Add a little vegetable oil or butter to the surface and spread it evenly.

Add the seasoned chicken, chorizo, and diced onion to the griddle.

Cook for 6 to 7 minutes, tossing and flipping occasionally, until the chicken is fully cooked and the onion is translucent.

Use hibachi spatulas if you have them for easy flipping.

Step 3: Prepare for Burrito Assembly

Once the chicken and chorizo are cooked through, remove them from the griddle and place them on a tray.

Allow the excess grease from the chorizo to remain on the griddle, and scrape any remaining bits into the grease trap.

Adjust the griddle’s heat to medium-low.

Step 4: Assemble the Burritos

Lay out your tortillas and place a generous amount of cheese in the center of each one.

Add a portion of the chicken and chorizo mixture on top of the cheese.

Fold the sides of each tortilla inward and then roll them up tightly to form burritos.

If you have leftover meat, keep it for topping the burritos when serving.

Step 5: Toast the Burritos and Grill Pineapple

Add more oil or butter to the griddle.

Place the burritos seam side down on the hot surface.

Toast for 2 to 3 minutes before flipping them.

Simultaneously, add pineapple slices to the griddle.

Cook both the burritos and pineapple until they reach your desired level of doneness; this should take about 2 to 3 minutes.

Remove from the griddle once done.

Step 6: Serve with Queso and Pineapple

Warm up some queso and pour it generously over the burritos.

Serve each burrito with two grilled pineapple slices on top or on the side, according to preference.

Enjoy your flavorful creation!