New! Spicy All-american Burrito Recipe

Cook bacon

In a skillet over medium heat, cook Applewood-smoked bacon until crisp, 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain, then chop into 1/2-inch pieces.

Prepare hash browns

Wipe the skillet clean and add 1 tbsp vegetable oil over medium-high heat. Spread the thawed shredded hash browns in an even layer. Press gently with a spatula and cook without stirring until golden brown on the bottom, about 4–5 minutes. Flip in sections, add the remaining 1 tbsp oil if needed, and cook until crispy and cooked through, another 4–5 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer to a plate and keep warm.

Scramble eggs

In a bowl, whisk together the 4 eggs, 2 tbsp whole milk, remaining 1/2 tsp salt and 1/4 tsp black pepper until blended. Reduce skillet heat to medium-low and add 1 tbsp unsalted butter. When butter is foamy, pour in egg mixture. Allow eggs to set at the edges for about 20 seconds, then gently stir with a spatula, pushing cooked portions from the edges to the center. Remove from heat while slightly underdone (carryover cooking will finish), about 2–3 minutes total, and keep warm.

Warm pickled jalapeños

If you prefer the jalapeños warmed, briefly toss the 1/4 cup chopped pickled jalapeños in the skillet for 30 seconds over low heat to remove excess liquid and warm them. Otherwise use them cold for extra tang.

Combine filling components

In a mixing bowl, combine the chopped bacon, crispy hash browns, scrambled eggs, warmed or cold pickled jalapeños, and 1 cup of the shredded cheddar. Gently fold to mix; reserve remaining 1/2 cup cheddar for melting on top during assembly.

Warm tortillas: Wrap each flour tortilla in a slightly damp paper towel and microwave for 15–20 seconds, or warm each briefly in a dry skillet for about 10–15 seconds per side until pliable.

Assemble burritos: Lay a warm tortilla flat. Spoon about 1/4 of the filling mixture (roughly 1 1/4 to 1 1/2 cups) onto the center of the tortilla, leaving a 1- to 2-inch border on edges. Sprinkle about 2 tbsp of the reserved shredded cheddar over the filling. Add a tablespoon of optional chopped cilantro if using.

Fold and seal: Fold the bottom edge of the tortilla up over the filling, fold both sides in toward center, then roll tightly to form a burrito. Place seam-side down on a plate.

Melt cheese and crisp tortilla (optional): Heat a clean skillet over medium heat and add a light brush of oil or butter. Place burritos seam-side down and cook 1–2 minutes until golden and sealed, then flip and cook another 1–2 minutes to warm through and melt cheese. Reduce heat if browning too quickly.

Serve: Slice each burrito in half on the bias if desired. Serve immediately with salsa (about 1/4 cup per burrito) and optional sour cream on the side.