Smothered Breakfast Burrito Recipe
Choice of roasted chicken breast or smoked pork carnitas with country potatoes, scrambled eggs, cheese, onion, tomato, corn and jalapeños. Topped with pork green chili, sour cream and fresh pico de gallo.
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Ingredients
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Protein
Vegetables
Dairy
Other
Method
Preparation
- 1
Cook the Potatoes
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the country potatoes, season with salt and pepper, and cook until they are golden brown and crispy, about 10-15 minutes.
- 2
Sauté the Vegetables
In the same skillet, add the chopped onion, diced jalapeño, and corn. Sauté for about 5 minutes until the onion is translucent.
- 3
- 4
Prepare the Protein
If using roasted chicken, shred the chicken into bite-sized pieces. If using smoked pork carnitas, use a fork to pull apart the meat.
Assembly
- 5
Fill the Tortillas
Lay out the flour tortillas and divide the cooked country potatoes, sautéed vegetable mixture, scrambled eggs, and chosen protein evenly among the tortillas.
- 6
Add Cheese
Sprinkle shredded cheese over the filling in each tortilla.
- 7
Roll the Burritos
Carefully roll each tortilla tightly, folding in the sides to enclose the filling.
Serving
- 8
Top and Serve
Place the rolled burritos in a serving dish. Smother each burrito with pork green chili, a dollop of sour cream, and a generous helping of fresh pico de gallo. Serve immediately.
