Making a Dank Barbecue chicken Chimichanga burrito with bacon part two
Transcript
Good evening YouTube! So those burritos are starting to crisp up on the edge right here a little bit because the ends were dangling off. But they'll give us plenty of room to roll a burrito regardless. We're going to take this Papa John's pasta pasta off camera. It's actually not half bad. The fans sent it to me the other night during that wacky fucking stream that I was doing. Well I got all those deliveries and shit. And I'm like you know what I want to do with this pasta, you two. I want to put it in the middle of a fucking burrito. Because I can. So there's our Papa John's pasta in the middle just like that. Next thing we're going to do, those Mike Tyson any-tizers, those boneless honey barbecue wings. Yeah, we're going to stick a couple of those in the middle as well. I've already marked a wave these. Boneless little delicious bastards. Oh yeah those are good. Those are way fucking good YouTube. So we go ahead and just put a nice little nice little there's already chicken in the pasta mind you but this is just extra for flavor a couple smaller pieces these any tizers are pretty small pieces these any tisers are pretty delicious these any tizers are pretty delicious YouTube. That's what's up. Mm. Bungles of the boo things. The honey barbecue sauce on them any tizers. It's sweet, tangy, a little bit of heat. Delicious YouTube But we're not done adding you we're gonna add our cheese got some of these to stack them for later And add some bacon bits some ranch and some barbecue sauce It's a big old block of joritos cheese that I made or a disc if you will. You know how it is with pasta dishes? You got a pasta dish a little bit of moincerella never hurt nobody right? So we're going to stick that delicious cheesy goodness. Again, we don't want to overstuff the burrito like I said. When I leave the middle, nice and stuffed, follow that cheesy goodness. And I'm trying to roll this the best we can. I'm trying to roll this the best we can. I don't want to go too crazy with the stuffing it. Mm-hmm. That's good cheese. Uh-huh. Now I want to add some bacon ranch from Hidden Valley. They give a nice creamy texture. Add a little bit of a pasta sauce for like a works and this pasta sauce is a little spicy so bacon bits and a little bit more cheese and then we're trying to wrap it. Yes please. That craft slow simmered sweet honey barbecue sauce. Not a sponsor. Now the oven has been preheated to 350 degrees low and slow. There we go, Mm-hmm. Now that chicken's already got a honey barbecue glaze on it. But they'll enhance that flavor nicely. Smoky bacon A sauce, why not? That's enough sauce for our burrito tubes. Nice little wicked combo of sauces there. Beautiful. Now we're going to add two more things. Some Bacon Bits. Oh yeah, we got them Bacon Bits. Bacon Bits, motherfuckers. There's already meat in there, so that should be enough for that. There's already like cheese on there but I'll do a light sprinkle the burrito cuz. So under a very light sprinkle of that sharp chatter on shock. Is that excessive? Yes, do I care? No. Is that excessive? Yes, do I care? No. Those are all the ingredients for our chimney changa. I'll put cheese up. Normally we have like a Mexican item like this you have like hot sauce. Let's say the hot sauce, I substituted that for a nice pasta sauce. Just try my best to wrap it. Wrap this bitch. Some kind of scoop all the ingredients to the middle. Push it down. I might have over stuffed it. But I'm going to try my best to wrap it. two rapids. Oh boy, start from under this side. When you're rolling a burrito. You wanna roll it, your tortilla shells, because the edges are really crispy. But that's all right, because we got it. Okay, you might get some like cheese melting at the bottom here. Fuck. Normally I don't need toothpicks for thisney chonger shells or burrito shells. which we're going to grab a fork here. So I'm going to grab a fork here. Now this is a fork here. Now this is the secret to making a chimney chonga. I'm getting that nice crispy shell on the outside. That we all know and love with the chimney chonga. This is what I did last time. I made a recipe similar to this. I did a fast food chimney chonga which I ate over the course of several days. And it was delicious YouTube. So now I was going to take our giant pastaicks to hold it in place because I made the tortilla shells a little too crispy a pre-game. That's why I said when I stuck the tortilla shells in the oven to get nice and sauce for rolling burritos this big. You don't want to do it too much, otherwise your edges get crispy before they're supposed to get crispy. And you don't want that. No sir. So we may have to use like maybe one or two toothpicks to make this work. So the cheese don't just start spilling out. I want to try to bake this motherfucker and people are like we want to see another cooking video. make the chimichong is subscribe for more. Maybe like use like a little bit of butter underneath that flap that's sticking out like that that maybe use that butter like edible paste huh? Maybe you can use that butter to like edible paste huh? Maybe you can use that butter to kind of just… Like that. Yeah, I mean, I don't know how all that's gonna hold, but we're starting to use two chicks to hold it together. First time I made this big ass burrito like this. I rolled it pretty good. This one, not my best shots. Like I said, the ends are a little too crispy. But I was barely able to roll it. So that's good. Now I'm a complete fucking disaster. This is a fun way to take your leftover fast food. Maybe some like frozen microwave food. You just make a big old snack out of it dude. And the butter don't have to be smeared on there pretty just plop it on there and cook the entire thing and butter or on country crock in my case. Yeah This is a butter spread There we are Yeah, that should be enough I want to add a sprinkle of that sharp-charter cheese on top of the burrito. When it's about ready to come out of the oven. Now because it has pasta in it, we're just going to hit the top of that with some butter. Burtar spread I mean………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… and it. We're just going to hit the top of that with some butter, butter spread I mean, and a little bit of garlic powder. Oh boy. So I got like three to four chefs toothpicks. Someone to stick this side with it. All the way in there. I'll hold that in place. I'll hold that side with it. All the way in there. I'll hold that in place. Sometimes you roll your burrito is too big and you have to use these. Like hold your ends in place, you know? No, I don't want cheese oozing at the end here. If I can help it. It's kind of the whole point of a fucking burrito. I need more toothpicks to get in there. To poke our burrito closed, which normally you wouldn't have to do if you made like I said when you're throwing up your burrito shells. Just be careful doing that. There we go. Oh geez. You might get a little bit of spillage. I anticipate that. There we go, we position that other toothpick. Well, new too. It's ready to go in the oven. It's ready to go in the oven. I mean, once again, I've rolled another massive monstrosity of a burrito. Going like Mexican Italian with this. Yeah. You can never have too many chefs soda real quick. Oh boy. picks. These are like literally great for you know when you're wanting to like keep your food structured. You know I do another one right here to hold it down. There we go. Yeah that should be enough toothpicks. All the stuff that's like all the flap where it's at right here is, it's held in place. The back where it's coming off, I push it into the burrito, stuck some toothpicks in there. Those will be easy to remove. Now by the time this is done being ready, by the time I already put the cheese on top. Okay, I'll pull the toothpicks out when, uh, before I do that, and then we'll put it back in the oven for a little bit longer. Fucking. Yeah, dude. I don't want to see this, I don't want to see this burrito before I slap it in there. What? Barbecued chicken, bacon, pasta, chimechanga? my friends is a King Cobra JFS cooking video. All right, so when I put them the other one, let it bake, do its thing. And that show gets nice and crispy. We'll put the cheese on chocolate and melt on top for a bit longer. Put in the middle rack. Put in the middle rack. Cuzs between the top and the bottom evenly. All right, you're still up watching this like a hawk. So there's part two. So grab yourself a cold soda pop and get ready.