Recipe & Pic from Hola Jalapeno
Here's a fun and tangy twist on the classic fried green tomatoes dish! Try adding in some of your sweet Italian peppers and maybe a fried egg or two.
2 green tomatoes
1 tsp dried thyme
½ tsp chipotle chili powder
2 large eggs
1 cup panko breadcrumbs
½ cup vegetable oil
6 large burrito-size flour tortillas
1 cup cooked rice, kept warm
1 can black beans
Your favorite salsa for serving
Prep tomatoes. Core the tomatoes and cut into 1/2-inch-thick slices, then cut into 1-inch-thick strips making finger-shaped matchsticks. Season with salt and pepper.
Season flour. Combine flour, thyme, and chipotle powder in a shallow dish and season with salt and pepper.
Beat eggs. Crack eggs into a separate shallow dish. Add 2 tablespoons water and season with salt and pepper. Beat until smooth.
Season bread crumbs. Place panko in a third shallow dish and season with salt and pepper.
Prep baking sheet. Line a baking sheet with several layers of paper towel and set aside.
Bread tomatoes. Heat oil in a large frying pan over medium heat. While oil is heating place a few tomato strips in the flour mixture, tossing to coat on all sides. Knock off any excess flour and place in the egg, turning to coat on all sides. Finally transfer the strips to the panko and press to coat the tomato on all sides.
Fry tomatoes. The oil is hot enough if a cube of bread browns in 30 seconds. When the oil is ready, place a few tomato strips in the oil (don't crowd the pan). Brown on one side (about 2-3 minutes) then flip and brown on the other side. Keep turning the strips until they are brown all over.
Drain tomatoes. Remove tomato with tongs or a spatula, letting any excess oil drip back into the pan. Place on the prepared baking sheet and sprinkle with salt. Repeat with the remaining strips. If the tomato pieces start browning too quickly, lower the heat.
Assemble burritos. To make the burritos, warm the tortillas over medium heat in a dry cast iron skillet or comal until they are lightly toasted on both sides. Place 1/4 cup of rice and 1/4 cup of beans in the lower third of the tortilla. Top with a few tomato strips and any or all of the optional add-ins you'd like. Fold the sides over, fold the bottom up over the sides then roll the tortilla away from you to close.
Toast burrito. Toast the burrito seam-side-down, in the dry skillet to crisp the bottom, then flip and crisp the top, about a minute more. Serve immediately with salsa.