Description
A bold and smoky twist on the classic breakfast burrito, featuring fluffy eggs infused with chipotle peppers and melted Monterey Jack cheese, wrapped in a toasted flour tortilla.
Ingredients
Scale
- 8 large eggs
- 1–2 chipotle peppers in adobo, minced
- 1 tablespoon adobo sauce
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Mince the chipotle peppers and mix them with the adobo sauce in a small bowl.
- Whisk eggs in a large bowl with salt, black pepper, and the chipotle mixture until smooth.
- Melt 2 tablespoons of butter in a non-stick skillet over medium-low heat.
- Pour in the egg mixture and cook, gently pushing the curds with a spatula until mostly set but still moist.
- Sprinkle shredded cheese over the eggs and remove from heat once the cheese begins to melt.
- Warm flour tortillas in a dry pan or microwave for 10-15 seconds until flexible.
- Spoon the egg and cheese mixture into the center of each tortilla, leaving room on the sides.
- Fold in the sides and roll the tortillas tightly from the bottom up.
- Melt the remaining butter in the skillet over medium heat. Place burritos seam-side down and toast for 2 minutes per side until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex