Ballooning Breakfast Burritos |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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BALLOONING BREAKFAST BURRITOS I obtained this recipe from an estate sale when I purchased the family collection from the Sullivan Estate in Dallas, Texas in 1988. Ingredients:
8 ounces chorizo chopped |
1 medium potato diced and boiled tender |
4 eggs beaten with 1 teaspoon milk |
4 fluffy flour tortillas warmed |
1 cup cooked anasazi beans |
1 cup grated pepper jack cheese |
3/4 cup chopped roasted and peeled green chilies |
Directions:
1. In large heavy skillet fry chorizo over medium high heat until browned.
2. Remove meat to a paper towel and drain well then add potatoes to skillet and fry until golden.
3. Season with salt and pepper then remove to a bowl.
4. Add 1 teaspoon of oil to skillet if needed and lower heat to medium.
5. Pour in beaten eggs and cook until set.
6. Place 1/4 potatoes, chorizo, eggs, beans, cheese and chilies down center of each flour tortilla.
7. Roll up and fold over bottom end to hold in the filling.
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