Breakfast Burrito with Chipotle Crema

Ingredients:

Chipotle Crema:

• 1/2 c. yogurt
• 1/4 c. mayonnaise
• 1 garlic clove, grated
• 1/2 tsp. salt
• 1/4 tsp. chipotle powder
• 3 TBSP water + more to thin

Burrito Filling:

• Flour tortillas
• Potatoes of choice: hashbrowns, tater tots, roasted potatoes, etc.
• Olive oil
• Onion, sliced
• Peppers (bell peppers and/or poblanos), sliced
• Soy sauce, to taste
• Eggs, scrambled
• Grated cheese
• Cilantro, chopped

Directions:

1. Chipotle Crema: In a bowl combine all ingredients. Mix and add more water until you reach your desired consistency. Set aside until ready to use.
2. Potatoes: prepare as you like. Set aside until ready to assemble.
3. Peppers and Onions: Heat olive oil in a skillet; then add the peppers and onions and sauté until tender and golden. Add soy sauce to taste. Set aside until ready to assemble.
4. Scrambled Eggs: Heat another skillet and scramble your eggs. Set aside until ready to assemble.
5. Fill Burritos and Toast: Warm up tortilla in the microwave; then add your potatoes, peppers and onions, scrambled eggs, grated cheese, and cilantro. Roll burrito and repeat. Heat another skillet, and add burritos to toast on each side, if desired. Serve with chipotle crema and/or salsa of your choice.
6. Store and Reheat: Wrap tightly with foil and either refrigerate or freeze. To reheat, place foil wrapped burrito in a 425F oven and bake for 25-30 minutes for a thawed burrito or 35-40 minutes for a frozen burrito.

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Breakfast Burritos with Chipotle Crema

Recipe by RC

Ingredients

• Chipotle Crema:

• 1/2 c. yogurt

• 1/4 c. mayonnaise

• 1 garlic clove, grated

• 1/2 tsp. salt

• 1/4 tsp. chipotle powder

• 3 TBSP water + more to thin

• Burrito Filling:

• Flour tortillas

• Potatoes of choice: hashbrowns, tater tots, roasted potatoes, etc.

• Olive oil

• Onion, sliced

• Peppers (bell peppers and/or poblanos), sliced

• Soy sauce, to taste

• Eggs, scrambled

• Grated cheese

• Cilantro, chopped

Directions

• Chipotle Crema: In a bowl combine all ingredients. Mix and add more water until you reach your desired consistency. Set aside until ready to use.
• Potatoes: prepare as you like. Set aside until ready to assemble.
• Peppers and Onions: Heat olive oil in a skillet; then add the peppers and onions and sauté until tender and golden. Add soy sauce to taste. Set aside until ready to assemble.
• Scrambled Eggs: Heat another skillet and scramble your eggs. Set aside until ready to assemble.
• Fill Burritos and Toast: Warm up tortilla in the microwave; then add your potatoes, peppers and onions, scrambled eggs, grated cheese, and cilantro. Roll burrito and repeat. Heat another skillet, and add burritos to toast on each side, if desired. Serve with chipotle crema and/or salsa of your choice.
• Store and Reheat: Wrap tightly with foil and either refrigerate or freeze. To reheat, place foil wrapped burrito in a 425F oven and bake for 25-30 minutes for a thawed burrito or 35-40 minutes for a frozen burrito.