Breakfast Burritos with Chorizo

·      2 medium tomatillos (about 4 ounces), husked and rinsed
·      1 jalapeno pepper (remove seeds for less heat)
·      1 small red onion, quartered
·      2 cups roughly chopped fresh cilantro (leaves and tender stems)
·      Juice of 1 lime
·      Kosher salt and freshly ground pepper
·      4 ounces dried chorizo, thinly sliced
·      3 1/2 cups frozen shredded or diced hash brown potatoes (about 1 pound)
·      4 large eggs, lightly beaten
·      1 16-ounce can low-sodium refried beans
·      4 10-inch flour tortillas, warmed
·      1 cup shredded mozzarella cheese (about 4 ounces)

1.    Preheat the broiler. Put the tomatillos, jalapeno and red onion on a baking sheet and broil, turning once, until tender and charred in spots, about 10 minutes. Transfer the vegetables to a blender and add the cilantro, lime juice, 1/4 cup water, 3/4 teaspoon salt and a few grinds of pepper; puree until smooth.
2.   Meanwhile, cook the chorizo in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 2 minutes. Remove to a large bowl with a slotted spoon. Add the potatoes to the drippings in the skillet; cover and cook, stirring halfway through, until golden brown and warmed through, 8 to 10 minutes. Add to the bowl with the chorizo and stir.
3.   Add the eggs to the skillet and cook over medium heat, stirring, until scrambled, about 1 minute. Transfer to a bowl and cover. Wipe out the skillet and add the beans; warm through. Season with salt and pepper. Spread the beans in the center of each tortilla and top with the potatoes, chorizo, eggs and cheese. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll up. Serve with the tomatillo salsa.

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