Crack Burrito

Chicken

1. Pat chicken dry with paper towels, then lightly oil both sides
2. Mix all spices in a small bowl, and coat the chicken generously on all sides, pressing so it sticks - let rest 15-30 minutes
3. Preheat grill to medium-high, oil grates and grill chicken, letting it get great color and marks on each side
4. Pull it off the grill at about 160 degrees - let rest 5minutes before slicing

Tots

1. Preheat oven to 400
2. If using refrigerated potatoes, pat them dry with paper towels / If using frozen, thaw and squeeze them dry
3. In a large bowl, combine the potatoes, egg, flour, ranch seasoning, bacon, chives, and cheese, season with salt and pepper and mix well until it holds together when you press it
4. Scoop about a tablespoon of the mixture and gently squeeze/roll into a tot shape - don’t over-pack them, but you want them to hold together
5. Bake at 400, 25–30 minutes, on a parchment-lined baking sheet spray lightly with oil. flip halfway

Onions

1. Peel and cut onion in half, then slice thinly into half-moons
2. Put a skillet over medium-low heat, add about a tablespoon of oil and the onions
3. Season with a little salt & pepper and cook gently, stirring often for 25–35 minutes, until golden

Cheese Sauce

1. Melt butter in a saucepan over medium heat, and whisk in flour and cook 30 to 60 seconds
2. Slowly whisk in the milk until smooth, then cook a couple minutes until slightly thickened
3. Whisk in the onion and garlic powder, then the cheese a little at a time until melted and smooth
4. Whisk in the sour cream and ranch
5. If it's too too thick, add a bit more milk until it's drizzleable - is that even a word?

Build

1. Warm a tortilla and add: some cheese sauce, onions, chicken diced up, bacon, tots and finally a good drizzle of cheese sauce and little more ranch if you still have some - roll up, repeat, repeat, repeat