Breakfast Burritos
1/2 pound bulk chorizo
1 green pepper, chopped
1/2 cup onion, chopped
2 large potatoes, grated or very finely diced
8 beaten eggs
8 (8-inch) flour tortillas
Melted butter
Grated cheese, if desired
Brown and drain chorizo. Reserve the drippings in the skillet. Add to the skillet green pepper, onion and potatoes. Cook until the potatoes are browned. Add eggs. Cook and stir until the eggs are firm, but moist. Wrap tortillas tightly in foil and bake at 350 degrees F for 15 minutes.
Spoon egg mixture into the center of each tortilla and roll up. Place in a greased 13 x 9-inch pan. Brush with melted butter. Cover with foil. Bake at 375 degrees F for 10 minutes. Sprinkle with cheese, if desired. Cover again and bake until the cheese melts.
Serve with warm salsa.
Mexican Scrambled Eggs
6 tablespoons vegetable oil
4 corn tortillas, cut into thin strips
1/2 cup chopped tomato
1/4 cup chopped white onion
1 small jalapeno or serrano chile, seeded and chopped
4 eggs, beaten with salt until frothy
Heat half the oil and saute the tortilla strips. Drain.
Heat remaining oil in skillet and stir-fry the chopped tomato, onion and green chile 30 seconds. Put tortilla strips back into the skillet.
Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets.
Serve with refried beans and garlic toast.
Serves 4.
Green Pepper Scramble
1 tablespoon olive oil
1 clove fresh minced garlic or 1 teaspoon bottled
1 small onion, chopped
1 large green bell pepper, cut into 2-inch strips
4 eggs, slightly beaten
Salt and pepper to taste
Red pepper flakes (these are hot, so use accordingly)
Salsa (optional)
Heat oil in a wok or large skillet. Add garlic, onion and green pepper. Stir fry until pepper is tender. Add eggs, salt and pepper, and red pepper flakes, keep stirring with wooden spoon until eggs reach desired consistency.
Serve immediately with salsa, if desired.
Fiesta Eggs
Yield: 6 servings
1/4 cup butter or margarine
1/4 cup vegetable oil
6 (7- to 8-inch) flour tortillas, cut into strips
1/2 cup chopped onion (1 medium)
6 large eggs
2 cup chopped tomatoes (2 medium)
1 jalapeno chile, seeded and chopped
2 tablespoons fresh, snipped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces Colby cheese, shredded (1/2 cup)
Heat the butter and oil in a 10-inch skillet over medium heat until hot. Add the tortilla strips and onion; cook, stirring occasionally, until the tortillas are brown.
Mix the remaining ingredients except the cheese and pour into the skillet. As the mixture begins to set at the bottom and sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion. Avoid constant stirring. Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 minutes.
Sprinkle with the cheese and serve.
Cactus Scrambled Eggs
Yield: 6 servings
1 (8 ounce) can nopalitos, drained and rinsed
1 tablespoon chopped onion
2 tablespoons butter or margarine
8 large eggs
1/3 cup milk
1/4 teaspoon salt
Dash of pepper
In a 10-inch skillet, cook cactus pieces and onion in the butter until the onion is tender but not brown.
In a bowl, beat the eggs, milk, salt and pepper with a fork. Pour the egg mixture over the cactus pieces and onion in the skillet. Cook without stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift and fold the eggs with a spatula so that the uncooked part runs to the bottom of the skillet. Continue lifting and folding about 5 minutes more or until the eggs are set and cooked through but still glossy and moist. Serve hot.
Arizona Breakfast Burritos
Yield: 6 servings
1/2 pound hot bulk breakfast sausage (not links) or chorizo
5 eggs
Cheddar cheese, shredded
Salsa (hot or mild)
6 flour tortillas
Using a large skillet, brown and crumble the sausage. Remove from pan and drain grease. In same skillet, scramble eggs. When almost done, add sausage and mix and heat thoroughly. When mixture is heated through, sprinkle top with cheese, cover and remove from heat.
In separate pan, warm tortillas.
Spoon sausage mixture down the center of a warm tortilla. Top with salsa. Fold up bottom, then fold in sides. Serve warm.
Coyote Gulch Breakfast Quesadilla
3 ounces chorizo
4 eggs
Salt and pepper
2 teaspoon butter
2 burrito-size flour tortillas
2 green onions, sliced
1 cup shredded Monterey jack cheese
1/4 cup chopped cilantro
1 tablespoon garlic oil or other oil of choice
Sour cream (optional)
1/2 avocado, sliced (optional)
Saute chorizo in small skillet over medium heat, breaking up with spoon until hot and cooked through, about 3 minutes. Remove from heat and set aside.
Lightly beat eggs with whisk or fork. Season with salt and pepper to taste. Melt butter in a small skillet over medium-low heat. Add eggs and cook, stirring, as you would scrambled eggs.
Spoon cooked eggs onto 1 tortilla and gently spread evenly to within 1/2-inch of edge. Spoon cooked sausage evenly over eggs. Sprinkle with green onions, cheese and cilantro. Top with remaining tortilla.
Heat garlic oil in shallow 12-inch skillet over medium-low heat. When hot, lightly brush some of the oil over the surface of the top tortilla. Place quesadilla in skillet oiled-side up. Cook over medium-low heat until browned on bottom, about 5 minutes. Turn and cook until second side is browned and cheese in center is melted, 3 to 4 minutes.
Remove from heat to chopping board and cut into 8 wedges. Serve with sour cream and avocado, if desired.
Breakfast Tortillas
Scrambled eggs
Sauteed hash browns with onions and peppers
Shredded Monterey jack or Cheddar cheese
Cooked bacon, ham or sausage (optional)
Flour tortillas, warmed
Salsa
Layer down the center of each tortilla scrambled eggs, hash browns with onions and peppers and cheese. Fold right side of tortilla over center, then fold left side of tortilla to the center. Fold each end toward center to make a pocket.