Name: Savory Chorizo and Salsa Verde Breakfast Burritos
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 jalapeno, seeds and ribs removed, minced; 1 tablespoon olive oil; 1 teaspoon salt; 8 large eggs, beaten; 4 large flour tortillas; 1/2 pound chorizo, cut in slices; 1 Large potato, diced; 1 teaspoon ground black pepper; 1 teaspoon chili powder; 4 Medium-sized tomatillos; 2 cloves of garlic; 2 chipotles in adobo, seeds removed; 1/4 onion, chopped; 1 cup Monterey Jack cheese, shredded

Breakfast Burrito

What kind of meat can I use for a breakfast burrito?

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Can I freeze these burritos for later use?

These delicious breakfast burritos are packed with sizzling chorizo, roasted potatoes and perfectly scrambled eggs. But what takes them to the next level is a touch of homemade, tangy salsa verde. That's an amazing way to kick start your day!

Milk

Eggs

Wheat

Fresh Vegetables

gram

jalapeno

Oils

milliliter

olive oil

Seasonings

salt

eggs

Tortillas & Wraps

flour tortilla

Bacon & Sausage

mexican chorizo

potato

black pepper

chili powder

tomatillo

garlic

Canned Vegetables

chipotle peppers in adobo

onion

Cheese

monterey jack cheese

Trans fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Vitamin D

Vitamins

Vitamin K

Vitamin E

Folic Acid (B9)

Copper

Manganese

Selenium

Vitamin A

Choline

Dietary Fiber

Carbohydrates

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Sodium

Zinc

Vitamin C

Water

Protein

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Savory Chorizo and Salsa Verde Breakfast Burritos

Produce

Baking Goods

Dairy

Bakery

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/savory-chorizo-and-salsa-verde-breakfast-burritos-2726340-2.jpeg

Preheat oven to 400F. Place the husked and rinsed tomatillos on a baking sheet, and roast for 10-15 minutes, or until they turn army green. Allow them to cool briefly.

Transfer the roasted tomatillos, peeled garlic cloves, and a single chipotle to a blender. Blend until smooth. Taste, and if desired for more heat, add the second chipotle and blend again.

Increase the oven heat to 425F. Toss the diced potato with chili powder, half of the black pepper, half teaspoon of salt, and olive oil. Bake for 20-25 minutes, stirring after 15 minutes.

While the potato is baking, sauté the chorizo slices over medium heat for 3-5 minutes on each side. Set aside when done.

In the same skillet, cook onion and jalapeno over medium-low heat for 4-6 minutes or until tender.

Add beaten eggs, remainder of salt and pepper to the onion-jalapeno mixture, cooking until eggs are scrambled to desired consistency. Set aside.

Assemble the burritos by evenly distributing the egg mix, roasted potatoes, sautéed chorizo, shredded cheese, and freshly blended salsa on each tortilla. Roll tightly.

Place the rolled burritos on a heated skillet, and sauté for about 1-2 minutes on each side to crisp up the burrito. Serve hot.

Savory Chorizo and Salsa Verde Breakfast Burritos

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