Chorizo Breakfast Burrito Recipe

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Add the chorizo (casings removed) and break it up with a spatula. Cook, stirring occasionally, until mostly cooked through and starting to brown, about 6–8 minutes.

Push the chorizo to one side of the skillet (or transfer to a bowl temporarily if the pan is crowded). Add the diced onion and poblano to the pan and cook in the chorizo fat (or add a little oil if needed) until softened and slightly charred, about 5–6 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir everything together and reduce heat to low to keep warm.

In a medium bowl, whisk 6 large eggs with 3 tablespoons whole milk and 1/2 teaspoon salt until blended and slightly frothy.

Heat a separate nonstick skillet over medium-low and add 1 tablespoon unsalted butter. Once butter is melted and foamy, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently pull edges toward the center with a rubber spatula, tilting the pan to let uncooked egg flow underneath. Continue until curds are soft and creamy but fully cooked, about 3–4 minutes total.

Remove pan from heat and immediately fold in 1 cup queso (or shredded Monterey Jack) and 2 tablespoons chopped cilantro. Stir gently until cheese is melted and incorporated. Taste and adjust salt if needed.

While eggs are cooking, combine 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo, 1 teaspoon lime juice, 1/2 teaspoon honey, and 1/8 teaspoon salt in a small bowl. Whisk until smooth. Refrigerate until ready to serve.

Warm the flour tortillas: heat a large dry skillet over medium-high. Lightly brush or spray each tortilla with oil or butter and warm 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean towel to stay warm.

Assemble Burritos

Lay a warm tortilla flat. Spoon equal portions of chorizo & vegetable mixture (about 3 oz chorizo mixture per burrito) down the center. Top with an even portion of the scrambled eggs and cheese (about 3 eggs worth divided among 4 burritos). Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas.

Optional: For a light crisp, place assembled burritos seam-side down in a skillet over medium heat and press gently, cooking 1–2 minutes per side until golden.

Serve each burrito with a ramekin of chipotle mayo on the side and either 1/2 cup seasonal fruit or 1/2 cup cooked hashbrowns per plate.