Loaded Breakfast Burritos

Course: Breakfast, Mexican Food

Ingredients:

For the Breakfast Burritos

• 8 extra large flour tortillas

• 8 eggs, scrambled

• 12 oz. V&V Supremo Pork Chorizo

• 1 16oz. can refried beans

• 1 cup pico de gallo (recipe below)

• 1 cup Chihuahua® Brand Quesadilla Cheese from V&V Supremo®

• Siete Creamy Jalapeño Botana Sauce, or sauce of your choice

For the Pico de Gallo

• 2 medium-sized tomatoes, diced

• 1/4 cup white or red onion, diced

• 1 jalapeño, diced

• 2 cloves garlic, minced

• Juice from 1/2 lime

• 1 handful of cilantro

• Salt and Pepper to taste

Instructions:

1. In a bowl, combine diced tomatoes, diced onion, diced jalapeño, minced garlic, lime juice, chopped cilantro, salt, and pepper. Mix well and set aside.

2. In a skillet over medium heat, cook Pork Chorizo until browned and cooked through. Remove from skillet and set aside.

3. In a separate skillet, scramble eggs over medium heat until cooked through. Season with salt and pepper to taste.

4. Heat flour tortillas on a dry skillet or in the microwave until warm and pliable.

5. Lay out a warmed tortilla and spread a spoonful of refried beans down the center.

6. Add a portion of scrambled eggs, cooked pork chorizo, a spoonful of pico de gallo, and a sprinkle of Chihuahua® Brand Quesadilla Cheese.

7. Drizzle with Siete Creamy Jalapeño Botana Sauce or your preferred sauce.

8. Fold in the sides of the tortilla and then roll it up tightly from the bottom, tucking in the filling as you go.

9. Serve the breakfast burritos immediately, or wrap them individually in foil and keep them warm in a low oven until ready to serve.

10. Serve the breakfast burritos with extra salsa, hot sauce, or sour cream on the side, if desired. Enjoy your delicious and satisfying breakfast!

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