Friday, November 18, 2011

Breakfast burritos with andouille

12 oz good quality chorizo (we used andouille)
4 green onions
6 lg eggs
1 tbs olive oil
4 9"-10" flour tortillas
2/3 c grated Mexican 4-cheese blend
1/2 c fresh cilantro
1/2 c tomatillo salsa (jarred)
1 avocado

Remove casings from sausage. Chop green onions and cilantro. Slice avocado.

Saute sausage in large nonstick skillet over medium, 5-6 mins. Add green onion and saute another 30 sec. Transfer to bowl (keep warm).

Wipe out skillet. Whisk eggs in medium bowl and sprinkle them with salt and pepper. Add oil to skillet and heat it over medium. When oil is hot, add eggs and cook until softly scrambled. Remove from heat (keep warm).

Warm tortillas in second skillet until pliable, 20 secs per side. Divide sausage among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Roll tortillas.
(from Bon Appetit, I believe)

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