Breakfast burrito covered in green chile sauce and melted cheese. New Mexico style, you need a fork.
Ingredients
Scale
Measurement units
- ½ lb Mexican chorizo
- 4 whole eggs
- 1 cup hash brown potatoes
- 2 whole large flour tortillas
- 1 ½ cup roasted green chile sauce
- 1 cup Monterey Jack, shredded
- ¼ cup sour cream
- 2 tbsp scallions, sliced
Ingredients
Scale
Measurement units
- ½ lb Mexican chorizo
- 4 whole eggs
- 1 cup hash brown potatoes
- 2 whole large flour tortillas
- 1 ½ cup roasted green chile sauce
- 1 cup Monterey Jack, shredded
- ¼ cup sour cream
- 2 tbsp scallions, sliced
Instructions
Cook the filling
Brown chorizo in skillet, breaking up, 6-8 minutes. Remove. In same pan, crisp hash browns. Scramble eggs separately.
Equipment
- skillet
Ingredients
- chorizo (½ lb)
- potatoes (1 cup)
- eggs (4 whole)
Assemble the burritos
Warm tortillas. Fill with chorizo, eggs, potatoes, and 1/4 cup cheese each. Roll tightly and place seam-side down in baking dish.
Equipment
- baking dish
Ingredients
- tortillas (2 whole)
- cheese (½ cup)
Smother and bake
Preheat broiler. Pour green chile sauce over burritos. Top with remaining cheese. Broil 3-5 minutes until cheese is melted and bubbly.
Equipment
- baking dish
Ingredients
- green chile sauce (1 ½ cup)
- cheese (½ cup)
Add the toppings
Top with dollops of sour cream and sliced scallions. Serve immediately with fork and knife.
Ingredients
- sour cream (¼ cup)
- scallions (2 tbsp)
Before you cook
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