Mexican Breakfast Burrito
4 oz Chorizo, cut into bite size pieces
or 4 Slices Bacon
4 eggs
½ avocado chopped
2 -3 Tbsp shredded Mexican Cheese (Cacique brand Queso Quesadilla, Spanish Cudito Cheese or Spicy Monterey Jack Cheese)
2 Large Flour Tortillas
2 tsp butter
Salt and Pepper to taste
¼ cup Mexican Salsa
2 Tbsp water
4 Sprigs of Cilantro
Cooked Hash browns (optional)
Makes 2 Servings
Crack 4 eggs and beat with water, (this helps the scrambled eggs to come out fluffy, I use this technique for perfect Scrambled Eggs as well) and scramble over med heat on a frying pan, season with ¼ tsp salt and pepper. Cook for 2-4 minutes till cooked and set aside. On a separate frying pan, cook Chorizo or bacon and cut to bite size pieces, set aside. On a large frying pan on medium heat, add 1 tsp butter and heat one flour tortilla till it rises 1 minute, flip over and add shredded cheese to one side for an additional 1 minute till golden and cheese is melted. Take the heated tortilla on a cutting board add scrambled egg, chorizo, avocado on middle of tortilla. Lift the bottom and bring in the left and right sides of tortilla, roll upwards to close tortilla. Top with Salsa and Cilantro. For a hearty version, add cooked hash browns.
Tip: I love to keep Cilantro plants on hand, it’s a great herb for so many recipes and it lasts longer than getting cut herbs. If you only have cut herbs, place in container with cold water.
or 4 Slices Bacon
4 eggs
½ avocado chopped
2 -3 Tbsp shredded Mexican Cheese (Cacique brand Queso Quesadilla, Spanish Cudito Cheese or Spicy Monterey Jack Cheese)
2 Large Flour Tortillas
2 tsp butter
Salt and Pepper to taste
¼ cup Mexican Salsa
2 Tbsp water
4 Sprigs of Cilantro
Cooked Hash browns (optional)
Makes 2 Servings
Crack 4 eggs and beat with water, (this helps the scrambled eggs to come out fluffy, I use this technique for perfect Scrambled Eggs as well) and scramble over med heat on a frying pan, season with ¼ tsp salt and pepper. Cook for 2-4 minutes till cooked and set aside. On a separate frying pan, cook Chorizo or bacon and cut to bite size pieces, set aside. On a large frying pan on medium heat, add 1 tsp butter and heat one flour tortilla till it rises 1 minute, flip over and add shredded cheese to one side for an additional 1 minute till golden and cheese is melted. Take the heated tortilla on a cutting board add scrambled egg, chorizo, avocado on middle of tortilla. Lift the bottom and bring in the left and right sides of tortilla, roll upwards to close tortilla. Top with Salsa and Cilantro. For a hearty version, add cooked hash browns.
Tip: I love to keep Cilantro plants on hand, it’s a great herb for so many recipes and it lasts longer than getting cut herbs. If you only have cut herbs, place in container with cold water.
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