READY IN: 30minsYIELD: 6 tortillas
INGREDIENTS 1cupavocado, diced 1tablespoonlime juice 1⁄3 cuproma tomato, seeded and diced 1⁄4 cupred onion, chopped 1⁄4 cupcilantro, chopped 1⁄4 teaspoonground cumin 1⁄8 teaspoonsea salt 1lbchorizo sausage, casings removed 2tablespoonsbutter 3⁄4 cuppoblano pepper, diced 3⁄4 cupred pepper, diced 6eggs, beaten 1⁄2 teaspoonblack pepper 1⁄2 teaspoonhot sauce 1 1⁄2 cups monterey jack jalapeno cheese, grated 6flour tortillas 1tablespoonclarified butter
DIRECTIONSTo make the salsa, combine all the ingredients in a small bowl; gently stir and set aside.In a medium skillet over medium heat, add chorizo and cook until browned, stirring often, about 7 to 8 minutes. Remove meat with a slotted spoon and transfer to a plate lined with paper towel; set aside.In another skillet over medium heat, add butter and when melted and sizzling, add peppers; sauté until almost soft, about 3 minutes. Add beaten eggs and season with black pepper and hot sauce. Cook a minute before adding cheese; stir until melted and eggs cooked, about 2 minutes.Spoon egg mixture in the middle on each tortilla followed with chorizo and then salsa. Fold in the sides and roll over, keeping in tight.Using a panini press, brush the bottom with clarified butter over medium heat. When hot, place burritos, seam side down, and cover with the lid. Cook them until golden brown, about 2 ½ to 3 minutes. Flip them over, place lid on top and cook for another 2 minutes or until golden brown. Serve immediately. Makes 4 burritos.
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