Ingredients:

  • cup Sharp Cheddar Cheese, grated
  • cup Monterey Jack or Mozzarella, grated
  • tablespoons Cream Cheese, softened
  • /4 teaspoon Garlic Powder
  • Pinch Black Pepper
  • Large Flour Tortillas (10-inch or larger)
  • tablespoons Unsalted Butter, softened
  • Optional: 2 slices bread, crusts removed

Instructions:

  1. Prepare the Cheesy Core: In a mixing bowl, combine grated Cheddar, Monterey Jack, softened cream cheese, garlic powder, and black pepper. Mix until thoroughly combined and slightly sticky.
  2. Optional Step: If using bread, lightly butter one side of the two slices of bread.
  3. Assemble the Burrito: Lay one large tortilla flat. Place half of the cheese mixture in the centre third, leaving a 1.5-inch border. If using bread, place one slice (butter-side down) over the cheese.
  4. Fold the sides of the tortilla inward over the filling. Fold the bottom edge up tightly, tucking the edge under, and roll the entire package upwards firmly to create a tight, sealed burrito shape. Repeat for the second burrito.
  5. Prepare for Grilling: Spread 1 tablespoon of softened butter evenly across the outside (one entire side) of the assembled burrito.
  6. The Grilling Phase: Heat a large non-stick skillet over medium-low heat. Place the buttered side of the burrito down onto the warm pan. Cook for 3–4 minutes until deep golden brown and crispy.
  7. Flip the burrito carefully. Spread the remaining 1 tablespoon of butter onto the top (un-grilled) side, then flip. Cook the second side for another 3–4 minutes until golden brown and the center feels soft and yielding.
  8. Remove from heat immediately. Let rest for 2 minutes before slicing diagonally to serve.