Green Chile Smoked Brisket Burritos
Yield: 16 Servings
Contributor: Cindi & Rodney (Vicksburg, MS)

10 oz green chiles; diced
1 part Kentucky fried chicken gravy
1 large bell pepper; chopped
1 large onion; chopped
1 c good salsa (prepared salsa)
1 1/2 lb smoked beef brisket; shredded
1 tb garlic; powder
1 salt to taste
16 large flour tortillas
1 lb Monterey Jack cheese; shredded

Thought I'd pass this recipe along since we just made it and I can vouch how good it is first hand (and full stomached). This is a modification to a recipe Cindi has made for years. (We added bell peppers and onions and used smoked brisket). I used several bags of sliced brisket from the freezer to clean it out a little in preparation for the next one I'll be doing soon. In a large sauce pan or dutch oven, saute bell pepper, onion, and green chiles with garlic powder in about 3 tablespoons of oil. When onions and bell peppers are tender, add brisket, salsa, and gravy. Cook over low heat for 30 minutes, stirring occasionally. Sample often. Spoon meat mixture and cheese onto flour tortilla and wrap. There's lots of variations possible on this but the important ingredient for the special flavor is the Kentucky Fried Chicken gravy. These burritos can be frozen and are great when re-heated.