Description
Hearty breakfast burritos filled with fluffy scrambled eggs infused with smoky chipotle peppers and melted sharp cheddar cheese, wrapped in a toasted flour tortilla.
Ingredients
Scale
- 8 large eggs
- 2 chipotle peppers in adobo sauce, finely minced
- 1 tablespoon adobo sauce from the can
- 2 cups sharp cheddar cheese, shredded
- 4 large flour tortillas
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Mince the chipotle peppers and combine them with the adobo sauce in a small bowl.
- Whisk the eggs, minced chipotles, adobo sauce, salt, and black pepper together until well combined.
- Melt butter in a large 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.
- Stir in the shredded cheddar cheese and remove from heat immediately so the cheese melts without overcooking the eggs.
- Warm the flour tortillas in a dry pan or microwave for 15 seconds until pliable.
- Divide the egg and cheese mixture evenly among the four tortillas, sprinkling fresh cilantro on top of the filling.
- Fold in the sides and roll the tortillas tightly.
- Place the burritos seam-side down in a hot skillet and sear for 1-2 minutes per side until golden brown and sealed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex