(Since 1999)


Recipe Section - Over 10,000 Recipes

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Breakfast page 1 >  Breakfast Burritos w/Chorizo Sauce


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Makes 6 servings

2 Tbsp. olive oil
1-1/2 cups refrigerated hash brown potatoes, shredded
1/2 cup onion chopped
1 4-ounce can diced greens chili peppers, drained
3/4 cup (3 oz) Wisconsin Queso Quesadilla cheese, shredded
6 10-inch tortillas, plain or flavored
1 Tbsp. fresh cilantro, snipped
8 eggs
1/8 tsp. salt
1/8 tsp. black pepper
1/2 cup (2 oz) Wisconsin Cotija cheese, shredded

Chorizo Sauce:
8 oz. chorizo, browned and drained
2 small tomatoes, peeled and finely chopped
3 oz. tomato paste (1/2 of a 6-ounce can)
1/2 cup onion finely chopped
1/4 cup water
1 jalapeno pepper, seeded and finely chopped
2 Tbsp. fresh cilantro, chopped
2 cloves garlic, crushed

Cooking Directions
Preheat oven to 350°F.

In a 10-inch nonstick ovenproof skillet, heat olive oil. Add potatoes and onion. Cook, stirring occasionally, about 10 minutes or until potatoes are golden. Stir in chili peppers.

Stack tortillas and wrap tightly in foil. Heat in preheated oven for 10 minutes to soften

Meanwhile, in a medium bowl, whisk together eggs, Queso Quesadilla cheese, cilantro, salt and pepper. Pour egg mixture over vegetables in skillet. Cook, without stirring, until mixture begins to set. Cook an additional 4-5 minutes, lifting and folding often, until egg are evenly cooked through but still moist. Remove from heat.

Working with one tortilla at a time (keep remaining tortillas warm in foil) spoon 1/6 of the egg mixture onto tortilla, just below center. Fold bottom edge of tortilla up and over filling. Fold in opposite sides. Roll tortilla from the bottom. If necessary, secure with wooden toothpicks. Repeat with remaining tortillas and eggs mixture.

Arrange burritos on a baking sheet. Bake in preheated oven for 10 to 12 minutes or until heated through. Remove toothpicks.

To serve, spoon some of the Chorizo Sauce over each tortilla and sprinkle with Cotija cheese.

Chorizo Sauce Directions:
Combine all ingredients in a 2-quart saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.

Serving Suggestions
As featured at the International Association of Culinary Professionals breakfast.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages