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Breakfast Burritos

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Makes: 4 servings adjust
Chorizo and green chile scramble served in tortilla roll-ups.



  • 1 pound Chorizo

Step 1

Break up chorizo and cook until done. Drain well over paper towels.


  • 8 Eggs, beaten lightly
  • 1 can Canned Diced Green Chili Peppers
  • 2 tablespoons Extra Virgin Olive Oil
  • 4 Scallions, sliced into discs

Step 2

Wipe skillet mostly clean from chorizo (to keep from discoloring eggs too badly). Scramble eggs slowly with olive oil. Nearing end, add drained green chiles and chorizo.


  • 4 slices Deli Monterey Jack
  • 4 Flour Tortillas

Step 3

One at a time, heat a tortilla and slice of cheese until tortilla is soft and cheese melted. A dry griddle or skillet works, but the microwave serves in a pinch.


  • 12 pound Refrigerated Mild Tomato Salsa
  • 1 can Canned Sliced Black Olives
  • 1 cup Sour Cream

Step 4

Roll burrito with egg scramble, olives, salsa, and sour cream.
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