Grilled Burrito Recipe

Preheat oven to 425°F (220°C). Toss diced potatoes with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer.

Roast for 20-25 minutes, stirring once halfway through, until golden and tender. Remove from oven and keep warm. Use 1 cup of these roasted potatoes for the burrito filling; reserve any extra for other uses.

Bring a small pot of water to a simmer. Add husked tomatillos and simmer 4-5 minutes until softened. Drain and transfer to a blender or food processor.

Add jalapeño (adjust amount to taste), 1 clove garlic, 1 tsp lime juice and 1 tsp vegetable oil to the blender. Blend until mostly smooth.

Pour blended tomatillo mixture into a small saucepan over medium-low heat. Stir in 3 tbsp half-and-half and 2 tbsp softened cream cheese. Whisk until smooth and warm, 2-3 minutes.

Add 3/4 cup shredded Monterey Jack, stirring until melted and incorporated. Season with 1/2 tsp salt. Keep the sauce warm on very low heat, stirring occasionally. If too thick, thin with up to 1-2 tbsp milk.

Cook the chorizo: heat a large nonstick skillet over medium heat. Add 8 oz raw chorizo (remove casing if needed) and cook, breaking it up with a spoon, until fully cooked and slightly crisp, about 6-8 minutes. Transfer cooked chorizo to a bowl and wipe the skillet, leaving 1 tsp fat if present.

Warm refried beans: in a small saucepan or microwave-safe bowl, heat 1 cup refried beans until warm and easily spreadable (about 3-4 minutes on medium-low heat), stirring occasionally. If too thick, stir in 1-2 tbsp water.

Scramble the eggs: whisk 6 eggs with 3 tbsp milk, 1 tsp salt and 1/2 tsp black pepper until homogenous. Heat the same large skillet over medium-low and add 1 tsp butter or oil. Pour eggs in and cook gently, stirring slowly until soft curds form and eggs are just set, about 3-4 minutes. Remove from heat.

Assemble burritos: warm the 4 flour tortillas briefly (20-30 seconds each) in a dry skillet or microwave to make them pliable. On each tortilla, spread about 1/4 cup warm refried beans in a line down the center. Top with approximately 1/4 of the scrambled eggs, 2 oz (about 2/3 cup total across burritos) cooked chorizo distributed evenly, 1/4 cup roasted potatoes, and about 3 tbsp shredded cheese. Spoon 2-3 tbsp tomatillo cheese sauce over the filling. Sprinkle with a pinch of cilantro (optional) and about 1 tbsp crumbled cotija per burrito.

Fold burritos: fold the sides of the tortilla in, then roll tightly from one end to form a sealed burrito.

Grill the burritos: heat a large skillet or griddle over medium heat and brush lightly with vegetable oil (about 2 tsp total). Place seam-side down and cook 2-3 minutes until golden and sealed, then flip and grill the other side 2 minutes until both sides have golden grill marks and cheese inside is melted.

Serve: transfer to a cutting board, let rest 1 minute, slice in half if desired and serve with extra tomatillo cheese sauce on the side and additional cotija to taste.