The Smothered Yard Pimpbenny Burrito Recipe

warm tortillas

Wrap tortillas in foil and warm in a 300°F (150°C) oven for 8–10 minutes, or heat individually in a dry skillet 20–30 seconds per side until pliable. Keep wrapped in a towel until assembly.

When assembling, divide filling evenly among the 4 tortillas, fold sides in, roll tightly and place seam-side down on a sheet pan to hold shape.

After smothering (see Smothering Sauce directions), place assembled burritos on a baking sheet, spoon sauce over each generously (about 1/4 cup each), sprinkle with remaining shredded cheese, and bake at 375°F (190°C) until sauce is bubbly and cheese is melted, 8–12 minutes.

cook sausage

In a large skillet over medium-high heat, add the crumbled breakfast sausage. Cook, breaking into small pieces, until browned and cooked through, 6–8 minutes. Use a slotted spoon to transfer cooked sausage to a bowl and reserve 1–2 tablespoons of rendered fat in the pan, discarding excess.

scramble eggs

Whisk together eggs, milk, salt and pepper in a bowl until combined and slightly frothy. Reduce heat to medium-low, add 1 tablespoon butter to the skillet with reserved fat, then pour in egg mixture. Using a rubber spatula, gently stir and fold eggs, cooking until soft-curds and just set, about 3–4 minutes. Remove from heat and fold in half of the shredded cheddar cheese and 2 tablespoons sliced green onions. Keep warm.

sauté vegetables

In a separate large skillet, heat remaining 1 tablespoon butter over medium heat. Add diced yellow onion and red bell pepper and sauté until softened and translucent, 5–6 minutes. Add minced jalapeño (if using) and minced garlic and cook until fragrant, about 45 seconds.

cook hash browns

Push the vegetables to one side of the skillet, add the thawed shredded hash browns in an even layer. Increase heat slightly and let them sit undisturbed 3–4 minutes to develop a light crust, then stir to combine with vegetables and continue cooking until golden and cooked through, another 4–5 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir in cooked sausage and remaining sliced green onions; remove from heat.

make sauce

In a small saucepan over low-medium heat combine diced roasted green chiles, salsa verde, sour cream, and half-and-half. Whisk to combine and gently warm until the mixture is smooth and just simmering at the edges, about 4–6 minutes. Stir in ground cumin, kosher salt and lime juice. Taste and adjust seasoning; sauce should be creamy, tangy, and mildly spicy. Keep warm on the lowest heat.

Assemble burritos: lay a warmed tortilla flat. Spoon about 1/2 cup of the hash brown/veggie/sausage mixture in a line down the center. Top with 2 scrambled eggs (about 1/4 of the egg mixture) and a handful (about 2 tbs) of the remaining shredded cheddar. Optionally sprinkle chopped cilantro. Fold the short ends in, then roll tightly to form a burrito. Repeat for remaining tortillas and filling.

Smother and bake: Place assembled burritos seam-side down on a baking sheet. Spoon about 1/4 to 1/3 cup of the warm green chile-cream sauce over each burrito, ensuring the top is well coated. Sprinkle remaining shredded cheddar over each. Bake in a preheated 375°F (190°C) oven until cheese is melted and sauce is bubbly, 8–12 minutes. Garnish with additional sliced green onions and cilantro before serving.