Fillito (Fillo Burrito)
Team: Raiders
Host School: St. Albans City School
Age Group: Middle School
Ingredients
Filling:
1 ½ cups cooked Quinoa - cooled
1 ½ cups cooked corn - cooled
1 ½ cups cooked black beans - cooled
6 scallions sliced
2 tomatoes diced
1 cup fresh spinach chopped
1 ½ tablespoons cumin
1 teaspoon salt
½ teaspoon pepper
½ teaspoon oregano
½ teaspoon garlic
Juice of 1 lime
2 ½ cups Mexican Cabot Cheese
Sauce (Lime Aioli):
Juice and zest of one lime
1 cup mayonnaise
½ cup spinach (for color on St. Patrick’s Day)
Fillo Wrap:
1 package Fillo
2 tablespoons butter - melted
cooking spray
salt
Preparation Instructions
Recipe to make 5 8 ounce Fillitos
Preheat oven to 350
Prepare Quinoa ½ cup quinoa with 1 cup water - bring to boil and simmer 12-15 minutes until all water absorbed. Spread out on parchment paper lined pan to cool.
Filling:
Mix all ingredients except the cheese.
Sauce:
Place in bowl and mix with immersion blender.
Fillo wrap:
Place three sheets of fillo with cooking spray between the layers.
Place 1 cup of corn/black bean mixture and ½ cup cheese on the center of one end. Fold and roll like a Burrito.
Place on pan lined with parchment seam side down.
Drizzle with butter and sprinkle with salt.
Bake for 45 minutes.
Slice on diagonal and serve with Lime Aioli.