Bart's Wet (Enchilada Style) Barturrito With Melted Mexican Cheese & Cilantro On Top
WITH SAUTÉED BELL PEPPERS, MEXICAN RICE, BLACK BEANS, CILANTRO, QUESO CHEESE DIP & BBQ SAUCE ON THE INSIDE
A Recipe From Bart's Cookbook 🕮 Who's Hungry? © 2025 by Bart Smith
RECIPE INTRODUCTION
Ever since the 1990's I have loved this burrito with all my heart. I'd order it every time I'd go out to a Mexican restaurant. Wet (enchilada style) chicken burrito with melted cheese on top with bell peppers, black beans, cilantro, Mexican rice and BBQ sauce inside!
I remember the first time I asked the Mexican restaurant if they had any BBQ sauce. Most of them said, "Yes." Well, I asked if they'd put some inside the burrito. They thought that was a novel idea and told me they tried it themselves and loved it too!
Well, since I first asked the famous (BBQ sauce) question, I've probably dined on this delish dish some 500+ times in the past 35 years. So, when you can't find a Mexican restaurant who can make this for you, not to worry. Make it at home like I do in minutes! Here’s how …
NOTE: You can use this same recipe to make cheese-only enchiladas. Just hold back all the ingredients and only add cheese inside. Enjoy!
EQUIPMENT NEEDED
❑ FOREMAN GRILL — This is how I grill my chicken thighs. If you don't have a Foreman grill, why not! ;-) If you don't have one, you can cook them in a second frying pan on medium heat for 10-15 minutes. Just add a little grapeseed oil and my favorite Dash Southwest Chipotle Seasoning Blend, turn often, and you'll be fine.
❑ PLATE — I like using a separate plate to slice my chicken thighs up half-way through grilling them.
❑ CUTTING BOARD — You'll need something to slice your bell peppers on. Could also just be a plate if you don't have a cutting board.
❑ LARGE FRYING PAN & SPATULA — I'll heat up my Mexican rice, black beans and sauté my bell peppers in one pan. I'll use a spatula to toss and turn the peppers, rice and beans in the pan often.
❑ MEDIUM SIZE POT — When your chicken's done grilling or cooking in the frying pan, make sure it's drained of any oils, and place it in here with 1/2 - 1 cup of BBQ sauce.
❑ COOKIE SHEET or BAKING BAN — Something flat and large you can place 1-4 burritos on, depending on their size. I usually fit 2 large burritos on 1 cookie sheet. You could easily fit 4 enchiladas on 1 cookie sheet. So, how many burritos and/or enchiladas are you making? Maybe you need 2 trays.
❑ TIN FOIL & NO-STICK COOKING SPRAY — You'll need the tin foil to place your burrito on and the no-stick cooking spray to spray where you place your burrito so it lifts right up and doesn't stick to the tin foil after baking in the oven.
INGREDIENTS
❑ FLOUR TORTILLAS — Use what type you like, but flour tortillas are my go-to favorite. I've made these with spinach tortillas, tomato tortillas, whole wheat tortillas, gluten-free tortillas and corn tortillas. So, whatever you have on hand or prefer for dietary reasons, hey, go for it.
❑ MEXICAN CHEESE & QUESO CHEESE — Gotta have some Mexican cheese inside your burrito as well as some shredded queso cheese if you can get some.
❑ BELL PEPPERS — As many colors as you want: red, green, yellow, orange. I use them all. Specifically, I only slice about 4-5 slices per colored pepper. I don't use the WHOLE pepper, no.
❑ SPANISH/MEXICAN RICE — While optional, it is a favorite ingredient in my burritos. See if your grocery store deli has some fresh Mexican rice for sale. I live near Cardenas, a Mexican-themed grocery store and they sell it fresh near where they sell the tortillas. If you can't find fresh Mexican rice in your deli, there's always Spanish rice in a box.
❑ BLACK BEANS — Love me some black beans in my BBQ chicken thigh burritos.
❑ GRAPESEED OIL — I'll use just a few tablespoons to sauté my bell peppers in the large frying pan.
❑ DASH SOUTHWEST CHIPOTLE SEASONING — Love this stuff! I'll use it on the tortillas, on the rice as it's heating up and on the chicken thighs in the Foreman grill.
❑ BBQ SAUCE — For me, I discovered KC Masterpiece BBQ Sauce is the best flavored BBQ sauce I've ever had. Others will work if you have them on hand too.
❑ CHICKEN THIGHS — This recipe goes best with chicken thighs, but if all you have are chicken breasts on hand, they'll work too. You can also do a veggie version of this burrito and just leave the meat out, of course.
❑ ENCHILADA SAUCE — I'll place 1-2 tablespoons of this sauce inside the burrito and of course on top of the burrito before I place it in the oven.
❑ QUESO CHEESE DIP — While this can be used with your tortilla chip appetizer, I do like to place 1-2 tablespoons of this sauce inside the burrito before I place it in the oven.
❑ TOSTITOSⓇ "HINT OF LIME" CHIPS — These chips ARE AMAZING!!!! For an appetizer, if you love chips and dip, dip these in warmed up queso cheese dip sauce and you are in heaven. Give 'em a try.
DIRECTIONS
Here's exactly how I make my wet (enchilada style) Barturritos! Wait 'til you taste this! Guaranteed, you will go to another world and you might just want this 2-5 days in a row like I did.
STEP #1
GRILL YOUR
CHICKEN THIGHS
★ 1.1 → Get out your Foreman grill if you have one and get ready to grill your chicken thighs. If you plan to sauté your chicken thighs, get a separate frying pan, add some grapeseed oil and Dash Southwest Chipotle Seasoning and sauté away!
★ 1.2 → Place chicken thighs on Foreman grill to grill nicely.
★ 1.3 → Sprinkle some Dash Southwest Chipotle Seasoning on both sides of your chicken thighs.
★ 1.4 → Keep an eye on them. HALF WAY THROUGH cooking, remove them from the grill and slice them up in bite size strips/pieces. It's easier to cut them AFTER they've been cooked for 5-8 minutes vs. when they're in their raw meat stage.
★ 1.5 → After you've sliced them, place them back on the grill to cook for another 5-8 minutes or so. Don't let them burn. Pull the plug when you think they're done and keep them in the grill to stay warm.
STEP #2
SLICE & SAUTÉ
YOUR BELL PEPPERS
★ 2.1 → Slice your bell peppers. All you need is about 5 slices per color. So, 4 colors x 5 slices = 20 total slices of bell peppers. IF you only have 1, 2 or 3 colors, do the math. You need about 5 slices of peppers per taco/burrito.
★ 2.2 → Once sliced, place on the large frying pan to one side with 3-4 tablespoons of grapeseed oil to sauté your peppers on medium heat for 5-8 minutes.
★ 2.3 → Stir peppers often so they don't burn.
Slice Your Peppers Into
4-5 Thin Slices Each Color
Place Pepper Slices On
1/3 Side In Frying Pan & Add
3-4 Tablespoons Of Oil
STEP #3
WARM UP YOUR
SPANISH RICE
★ 3.1 → If you have to prepare your rice before everything else, do so so you can warm it up alongside everything you're doing in the large frying pan.
★ 3.2 → If your rice is ready, place 2 cups or so in the frying pan on the other side to warm up while your peppers sauté.
★ 3.3 → Add 3-5 tablespoons of water to the rice so it steams in the frying pan to get warm nicely.
★ 3.4 → This is on medium heat for 5-8 minutes alongside your peppers. Stir rice often so one side doesn't get burned.
The Spanish Rice I Use
(From Cardenas)
Pour 2 Cups Into 1/3
Side Of Your Frying Pan
Place Remaining Rice In
Zip-Lock Bag For Later Use
STEP #4
WARM UP YOUR
BLACK BEANS
★ 4.1 → Open up a can of black beans, and (#1) place 1/2 in a Tupperware container for later use and (#2) the other 1/2 rinse and toss into the frying pan in the center to warm up alongside your rice and peppers.
★ 4.2 → Beans don't take long to warm up so they go in last compared to your peppers and rice that do need time to cook/warm up.
★ 4.3 → After about 5 minutes in the frying pan, mix your peppers/rice/beans and prepare to serve.
Open Can & Pour Half Into Tupperware Container
Drain The Bean Juice By
Washing Them In A Colander
Place Beans In The Middle
Of Your Frying Pan
STEP #5
SLICE CHICKEN
IN STRIPS
★ 5.1 → Remove your chicken from the Foreman grill and slice it up in bite-sized little strips on a clean plate. Do this quickly. Then, ...
★ 5.2 → Place your bite-sized strips back onto the Foreman grill so they can cook evenly for 3-5 more minutes.
★ 5.3 → Sprinkle a little more Dash seasonings on the newly cut chicken if you desire. I know I do! ;-)
In-Tact Chicken Thighs
Cooking On The Grill
Remove Chicken &
Cut In Bite-Size Strips
Place Chicken Back On
The Grill To Cook Evenly
STEP #6
STIR CHICKEN THIGHS
& BBQ SAUCE IN A POT
★ 6.1 → When your chicken is done cooking on the Foreman grill, remove it all and place in a pot with BBQ sauce and stir it up. Takes 1-2 minutes to do this.
★ 6.2 → No need to preheat the BBQ sauce. The chicken will be hot enough to warm up the BBQ sauce in no time! Granted, if you take your BBQ sauce out of the fridge, you might either set it out for an hour to warm up (room temperature) or sure, heat up your BBQ sauce in the same pot that you'll mix your chicken in. All up to you.
★ 6.3 → When done, set aside where you can access it to make your tacos / burritos.
Remove Cooked Chicken
From The Foreman Grill
Dump Cooked Chicken
Into A Pot Of BBQ Sauce
Stir Chicken In With BBQ
Sauce Until Drenched
STEP #7
PREPARE YOUR
BAKING PAN
GET OUT YOUR
BAKING PAN(S)
GET OUT YOUR
TIN FOIL
GET OUT YOUR NON-STICK
COOKING SPRAY
★ 7.1 → Place tin foil across the full width and length of baking pan with extra hanging off to bend up to create a wall. We don't want the enchilada sauce to spill over the edge, even though, there won't be that much poured on top of the burrito that would cause that.
★ 7.2 → Lightly spray areas where you will place your burrito on baking pan. Usually you spray in a 6" to 12" row where you'll place your burrito on the pan.
★ 7.3 → Feel free to take a paper towel or napkin and gently smooth the spray on the pan where your burrito will lay.
STEP #8
PREPARE YOUR TORTILLA(S)
★ 8.1 → Lay 1-2 tortillas flat on tin foil per baking pan and on top of the no-stick sprayed areas.
★ 8.2 → Add shredded cheese to 1/2 of the burrito. Leave other 1/2 empty.
★ 8.2 → For BIG BARTURRITOS, stuffed with LOTS of ingredients, I'll actually use two (2) tortillas to make such a burrito. Sometimes, a single tortilla shell will crack open with so many ingredients inside. Double wrapping it prevents breakage.
KEEP ALL YOUR INGREDIENTS ON 1/2 OF THE TORTILLA
STEP #9
ADD YOUR
INGREDIENTS
Continuing, on 1/2 side of your burrito, you're going to make layers of all your ingredients.
ADD SHREDDED
QUESO CHEESE
ADD BELL PEPPERS,
BLACK BEANS & RICE
ADD MORE SHREDDED
QUESO CHEESE
ADD YOUR
BBQ CHICKEN
ADD SOME QUESO
CHEESE SAUCE
ADD SOME ENCHILADA
SAUCE ON TOP
ADD MORE PEPPERS,
BEANS & RICE
ADD ONE MORE LAYER
OF SHREDDED CHEESE
AND ADD CILANTRO
STEP #10
FOLD YOUR BURRITO
LIFT THE SIDE WITH THE INGREDIENTS
ROLL IT OVER THE
INGREDIENTS & TUCK IT
UNDER THE INGREDIENTS
FOLD OVER THE RIGHT SIDE
(END) OF THE BURRITO
TO CLOSE IT UP
FOLD OVER THE RIGHT SIDE
(END) OF THE BURRITO
TO CLOSE IT UP
NOW YOU HAVE THE
PERFECTLY FOLDED BURRITO
THE CLOSED END
THE OPEN END
STEP #11
ADD YOUR TOPPINGS
POUR YOUR ENCHILADA
SAUCE ON TOP
ADD SHREDDED CHEESE ON TOP
ADD CILANTRO ON TOP
COVER YOUR BURRITO WITH
A "TIN FOIL ROOF"
(PREVENTS CHEESE ON TOP
FROM BURNING TOO FAST)
STEP #12
BAKE YOUR BURRITO(S)
Pre-heat the oven to 350° and bake 'em for 15 minutes. Essentially, you're warming up your burrito(s) and melting the cheese on top. This is a great time to do all the dishes and clean up in preparation for dining.
FOR REFERENCE
OTHER PHOTOS
THE MOST “YUMMY APPETIZER” EVER:
LIME FLAVORED TORTILLA CHIPS +
WARM QUESO CHEESE DIP
I love these Tostitos "lime flavored" tortilla chips and you might too. Have you ever had them? Then, dip them in some warmed up queso cheese dip and you might not make it to dinner because this combo is so addictive!
TOSTITOS® "HINT OF LIME" FLAVORED TORTILLA CHIPS
QUESO CHEESE DIP RIGHT
OUT OF THE CONTAINER
A WONDERFUL, TASTY COMBO
OF CHIPS & QUESO CHEESE DIP
NOW, WARM UP 1-2 CUPS
OF THE QUESO CHEESE DIP
USE A SPATULA TO SCRAPE
IT INTO THE PAN EASILY
ADD 3-5 TBSPS OF WATER TO
HELP HEAT UP THE QUESO DIP
POUR THE WARMED UP QUESO
CHEESE INTO A SERVING BOWL
GO AHEAD, TAKE THE FIRST DIP INTO THIS HEAVENLY APPETIZER
THE BRAND I USED. SEE IF IT'S
SOLD AT A STORE NEAR YOU.
MARGARITAS ANYONE?
My Barturritos go very well with margaritas on ice. Here's the margarita mix brand I use and how I serve 'em up! Cheers!!!
STEP #2
Get Yourself Some
Margarita Salt & A Lime
STEP #3
Grab Some Ice-Cold Mugs
From Your Freezer Like I Have
STEP #4
Slice 1/4 Lime & Wet
The Rim With Its Juice
STEP #6
Add Lots Of Ice & Pour
Yourself A Margarita!
BART SMITH'S
WET (ENCHILADA STYLE)
"BARTURRITOS"
I can't wait for you to be able to sit down, enjoy your chips and queso cheese dip appetizer, a margarita (if you wish), and my wet, heavenly BARTURRITOS!!! Let me know how they come out!
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