Chorizo Potatoes & Egg Burrito

8
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #30745

October 22, 2018



"When I was stationed at fort bliss I had this burrito ,it was amazing you can wrap them in tin foil and reheat them on the heater like when I had them lol seriously you can make these up and freeze them,and you don't have to add the whole jalapeno, if you don't like that much heat"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (197.4 g)
  • Calories 291.2
  • Total Fat - 17.8 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 237.1 mg
  • Sodium - 457.5 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 2.6 g
  • Sugars - 2.1 g
  • Protein - 15.6 g
  • Calcium - 45.8 mg
  • Iron - 1.9 mg
  • Vitamin C - 22.3 mg
  • Thiamin - 0.3 mg

Step 1

Cook the potatoes until just done drain

Step 2

Cook the chorizo and jalapeno and onion

Step 3

Add the potatoes

Step 4

Cook until potatoes absorb the flavor of chorizo about 10 minutes ,they will get a little crispy

Step 5

Meanwhile scramble the eggs in butter in another pan

Step 6

In damp tea towel, microwave the tortillas for about 10seconds so that they are pliable

Step 7

In each tortilla place some egg and filling each divided by 8

Step 8

Fold them by pushing in each side and folding bottom up and top down

Step 9

Wrap them in foil now

Tips & Variations


No special items needed.

Tags : Lunch

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