Monterey Jack and Queso Fresco Chilaquiles Burrito

Monterey Jack and Queso Fresco Chilaquiles Burrito

prep time

minutes
cook time
9
minutes
servings
1

Ingredients













Cooking Instructions

1

Heat medium nonstick skillet over medium heat. Add chorizo and cook, breaking up into bits until fat has rendered and meat is cooked through, about 5 minutes. Use slotted spoon to transfer chorizo to paper towel-lined plate; set aside.


2

Add oil and green onion parts to same skillet. Cook over medium heat until soft and translucent, about 2 minutes. Add green parts of onion, jalapeno and tortilla chips and cook until jalapeno is fragrant and chips are toasted, about 1 minute.


3

Reduce heat to medium-low and add eggs, Monterey jack cheese and cooked chorizo. Cook, stirring frequently, until eggs are just set, about 3 minutes.


4

Layer scramble egg mixture down center of tortilla and top with cilantro. Fold tortilla sides over center, overlapping filling, then fold bottom portion upward. Roll tortilla tightly from bottom up into burrito shape.


5

Place burrito crease side down in same skillet and toast over medium heat until browned, about 1-2 minutes. Use spatula to flip burrito and toast about 1 minute more. Serve warm topped with tomato salsa, sour cream and queso fresco.


Ingredients













Cooking Instructions

1

Heat medium nonstick skillet over medium heat. Add chorizo and cook, breaking up into bits until fat has rendered and meat is cooked through, about 5 minutes. Use slotted spoon to transfer chorizo to paper towel-lined plate; set aside.


2

Add oil and green onion parts to same skillet. Cook over medium heat until soft and translucent, about 2 minutes. Add green parts of onion, jalapeno and tortilla chips and cook until jalapeno is fragrant and chips are toasted, about 1 minute.


3

Reduce heat to medium-low and add eggs, Monterey jack cheese and cooked chorizo. Cook, stirring frequently, until eggs are just set, about 3 minutes.


4

Layer scramble egg mixture down center of tortilla and top with cilantro. Fold tortilla sides over center, overlapping filling, then fold bottom portion upward. Roll tortilla tightly from bottom up into burrito shape.


5

Place burrito crease side down in same skillet and toast over medium heat until browned, about 1-2 minutes. Use spatula to flip burrito and toast about 1 minute more. Serve warm topped with tomato salsa, sour cream and queso fresco.


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