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Breakfast Burritos With Hispanic-Style Cheese and Chorizo Sauce

Name: Breakfast Burritos With Hispanic-Style Cheese and Chorizo Sauce
Total time: 40 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 1/2 cups hash brown potatoes refrigerated, shredded; 1/2 cup onion chopped; 4 ounces diced green chiles canned, drained; 6 tortillas 10-Inch, plain or flavored; 8 eggs; 3/4 cup Wisconsin Queso Quesadilla Cheese shredded; 1 tablespoon fresh cilantro snipped; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup cotija cheese Wisconsin, shredded; 8 ounces chorizo browned and drained; 2 small tomatoes peeled and finely chopped; 3 ounces tomato paste 1/2 of a 6-oz can; 1/2 cup onion finely chopped; 1/4 cup water; 1 jalapeno chile seeded and finely chopped; 2 tablespoons cilantro chopped; 2 cloves garlic crushed

PORK

19Ingredients

40Minutes

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Description

A hearty breakfast that can be served with fresh fruit salad.

Ingredients

US|METRIC

6 SERVINGS

2 Tbsp. olive oil

1 1/2 cups hash brown potatoes (refrigerated, shredded)

1/2 cup onion (chopped)

4 oz. diced green chiles (canned, drained)

6 tortillas (10-Inch, plain or flavored)

8 eggs

3/4 cup Wisconsin Queso Quesadilla Cheese (shredded)

1 Tbsp. fresh cilantro (snipped)

1/8 tsp. salt

1/8 tsp. black pepper

1/2 cup cotija cheese (Wisconsin, shredded)

8 oz. chorizo (browned and drained)

2 small tomatoes (peeled and finely chopped)

3 oz. tomato paste (1/2 of a 6-oz can)

1/2 cup onion (finely chopped)

1/4 cup water

1 jalapeno chile (seeded and finely chopped)

2 Tbsp. cilantro (chopped)

2 cloves garlic (crushed)

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

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Breakfast Burritos With Hispanic-Style Cheese and Chorizo Sauce

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