READY IN: 30minsYIELD: 6 tortillas


  • 1cupavocado, diced
  • 1tablespoonlime juice
  • 13 cuproma tomato, seeded and diced
  • 14 cupred onion, chopped
  • 14 cupcilantro, chopped
  • 14 teaspoonground cumin
  • 18 teaspoonsea salt
  • 1lbchorizo sausage, casings removed
  • 2tablespoonsbutter
  • 34 cuppoblano pepper, diced
  • 34 cupred pepper, diced
  • 6eggs, beaten
  • 12 teaspoonblack pepper
  • 12 teaspoonhot sauce
  • 1 12 cups monterey jack jalapeno cheese, grated
  • 6flour tortillas
  • 1tablespoonclarified butter

  • To 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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