Scrambled Egg Burritos With Tex-Mex Salad
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 6 slices bacon, halved crosswise
- 1⁄4 cup sour cream
- 1 1⁄2 tablespoons chopped chipotle chiles in adobo
- 1 (10 ounce) box frozen corn kernels, thawed
- 1⁄2 red bell pepper, thinly sliced
- salt and pepper
- 1⁄4 cup fresh cilantro leaves
- 4 large eggs
- 4 (8 inch) flour tortillas
- 1⁄2 cup shredded cheddar cheese
directions
- In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Transfer to paper towels to drain; reserve the fat in a measuring cup.
- In a small bowl, stir together the sour cream and 1 tablespoon chipotles.
- In the skillet, heat 1 tablespoon reserved bacon fat over medium heat. Add the corn and bell pepper and cook until just heated through, 3 minutes; season with salt and pepper. Stir in the remaining 1/2 tablespoon chipotles and the cilantro. Transfer to a plate and set aside.
- Wipe out the skillet with a paper towel, then heat 2 tablespoons reserved bacon fat over medium heat. Beat the eggs, season with salt and pepper and add to the skillet. Scramble until the eggs are just set, about 3 minutes. Transfer to a plate.
- Place tortilla on a work surface and sprinkle 2 tablespoons cheese across the center. Top with one-quarter of the scrambled eggs, a dollop of the sour-cream mixture and 3 bacon pieces, pressing gently to flatten. Roll up burrito-style. Repeat with the remaining incredients.
- Halve each burrito crosswise and serve with the Tex-Mex salad.
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RECIPE SUBMITTED BY
I'm a 24 year old who works in the Chicago theater community. I have a little bit of a food obsession and love to plan meals, cook for myself, cook for my girlfriend, and cook for large groups of people.
My friends and I have a weekly "Food Club" where I make them food and they bring me booze. It's pretty much awesome- I get to cook and eat AND get free beer. It changes weekly depending what's cooking, but we have Grill Club, Chili Club, Taco Club, Soup Club- you get the idea.
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