Breakfast Burritos with Green Salsa

Name: Breakfast Burritos with Green Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams bulk chorizo sausage; 4 burrito-size flour tortillas; 1 Tbsp butter; 1 Tbsp chili powder; 113 grams package cream cheese; 5 eggs, lightly beaten; 3 Tbsps chopped fresh cilantro; 59 milliliters green salsa; 4 servings salt and ground black pepper to taste; 2 Tbsps olive oil; 8 smalls red potatoes, cut into 1/4 inch slices

Breakfast Burritos with Green Salsa might be just the main course you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1012 calories, 35g of protein, and 52g of fat each. It is an affordable recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up eggs, bulk chorizo sausage, chili powder, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Preheat oven to 200 degrees F (95 degrees C).

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Oven

Heat the olive oil in a large skillet over medium-high heat.

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Olive Oil

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Frying Pan

Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes.

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Chili Powder

Potato

Pepper

Salt

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Frying Pan

Remove from the pan to a baking sheet and put in the warm oven.

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Baking Sheet

Oven

Frying Pan

Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart.

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Chorizo

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Frying Pan

Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.

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Potato

Chorizo

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Paper Towels

Frying Pan

Oven

Wrap the tortillas with aluminum foil and place in the warm oven.

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Wrap

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Aluminum Foil

Oven

Melt butter in the skillet over medium-low heat.

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Butter

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Frying Pan

Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes.

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Potato

Chorizo

Egg

Add the cream cheese and stir until melted; just before serving, fold in the cilantro.

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Cream Cheese

Cilantro

Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.

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Salsa Verde

Tortilla

Egg

Roll

Equipment

Ingredients

Servings:

227grams

bulk chorizo sausage 4

burrito-size flour tortillas 1Tbsp

butter 1Tbsp

chili powder 113grams

package cream cheese 5

eggs, lightly beaten 3Tbsps

chopped fresh cilantro 59milliliters

green salsa 4servings

salt and ground black pepper to taste 2Tbsps

olive oil 8smalls

red potatoes, cut into 1/4 inch slices

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.