I am loving the weather these days and watching the kids play outside all afternoon and come in exhausted! Along with the weather, it seems like there are so many activities and trips going on that by the time dinner rolls around I've got to get something on the table fast. A while back we had smoothies and breakfast burritos for dinner. It was a huge hit with both my husband and myself and amazingly, the kids! I loved that my kids were eating fruits and vegetables and not complaining.
adapted from Cooks Country
8 large eggs
1/4 milk (the original recipe calls for half and half)
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
2 teaspoons vegetable oil
6 ounces chorizo sausage , chopped medium (I used italian sausage.You could also use andouille or keilbasa)
1 red onion , chopped fine
1 red bell pepper , stemmed, seeded, and chopped medium
1 jalapeno chile , stemmed, seeded, and minced
1 tablespoon unsalted butter
6 ounces cheddar cheese , shredded (1 1/2 cups)
3 scallions , sliced thin
6 flour tortillas (8- to 9-inch)
1 cup sour cream (optional, I left this out)
1 cup salsa , jarred or fresh (optional)
1. Whisk together the eggs, half-and half or milk, salt, and pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chorizo and cook until lightly browned, about 1 1/2 minutes. Add the onion, bell pepper, and jalapeño and continue to cook until they have softened and are beginning to brown, about 5 minutes. Transfer the chorizo mixture to a medium bowl and cover to keep warm. Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet, about 2 minutes . Quickly fold in the cheddar and scallions, then remove the mixture from the pan. Fold in the chorizo mixture.
2. Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming, 30 to 60 seconds. Distribute the eggs evenly among the tortillas and roll into burritos. Slice the burritos in half and serve, passing the sour cream and salsa (if using) separately. Serves 6.
posted by: Salllie