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King Ranch Chicken Burrito with White Queso

What to cook with leftover King Ranch Chicken stuffings?  Being it was so much work to make, it is too good to waste, and it contains all the makings of a burrito, why not make a burrito?  And what does a burrito of this caliber need?  Burrito sauce, otherwise known as cheese, queso blanco, creamy deliciousness.  You pick.   Never having made a queso blanco before but knowing what it should include based upon many, may, many bowls of experience, I found this Restaurant Style White Queso to be the closest to what I thought the burrito sauce should taste like.

Modification Made:
Making cheese sauce is tricky, tricky. Mix the wrong proportions, too slow, too fast, not enough heat, yadda, yadda, yadda and the cheese will separate into a crumbly crud like texture and the whole batch must be tossed.  Block cheese, cut into fine cubes, replaced deli white cheddar and pre-shredded mozzarella cheese. Nutmeg and red pepper flakes were omitted but a dash of comino was added.

Scaled for Likability: Great
If King Ranch Chicken stuffings had not been already warmed and ready, I would have just eaten cheese sauce and tortillas.  What else is there to say: warm flour tortillas rolled and then dunked into ooey, gooey queso cheese knowing when the cheesy messy tortilla is moved from the sauce to your hand, the good stuff is gonna roll down your fingers and make one big gigantic mess.   Y.U.M.  Y.U.M.  Y.U.M.

Alas, the burrito tortillas, stuffing, and rice was ready to go. Burrito were filled with stuffing, wrapped, and then cooked again on the skillet obtaining a crunchy outside layer.  Cheese sauce was ladled over the burrito and rice placed on the side soaking up the cheese overflow.  Once cut into bite size portions, burrito, rice, and cheese was all mixed together into one cheesy mess.  Fantastic!  Not a dinner for the health minded, but a dinner for the soul. 

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