Breakfast Burritos with Pico de Gallo and Handmade Queso

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Breakfast Burritos with fresh Pico De Gallo and Queso

Course Breakfast
Cuisine TexMex
Keyword MustangChef Summer Camp

Ingredients

For Pico de Gallo

  • 3/4 pound tomatoes diced (1 1/2 cups)
  • 1/3 cup chopped cilantro
  • 1/4 cup diced white onion
  • 1 small fresh jalapeño or serrano chile finely chopped, including seeds, or more to taste
  • 1 tablespoon freshly squeezed lime juice or more to taste
  • 1 teaspoon kosher salt

For queso

  • 12 ounces evaporated milk
  • 1 tablespoon cornstarch
  • 3/4 lb white american cheese finely chopped
  • 4 ounces mozzarella cheese shredded
  • 2 tablespoons canned jalapenos or green chilies chopped
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg optional
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For Burritos

  • 6 medium flour tortillas
  • 1 Tbsp oil
  • 8 oz Sausage
  • ½ small onion diced
  • ½ cup black beans canned beans drained and rinsed
  • 1 Tbsp butter
  • 6 large Eggs
  • ½ cup Sour Cream divided
  • ½ small avocado 4 ounces, cubed
  • Salt and Pepper to taste

Instructions

For Pico De Gallo

  • Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.

For Queso

  • Heat evaporated milk over medium/high heat in a small saucepan. Stir in the cornstarch and whisk to combine.
  • Once simmering, reduce heat to low immediately.
  • Stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk while the cheese melts. Once each batch is melted/creamy, add more.
  • Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper.
  • Reserve on very low heat, stirring occasionally to keep a skin from forming

For Burritos

  • Heat a large skillet over medium heat and add 1 Tbsp oil.
  • Cook sausage, crumbling into small, bite-sized pieces. Add diced onion and black beans when sausage is just slightly pink and continue to cook until well-browned
  • Remove from heat. Remove onion/ sausage mixture from pan, reserving drippings
  • In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste.
  • In the same skillet over medium heat, melt 1 Tbsp of butter, add egg mixture and stir/scramble until the eggs are slightly under-cooked and just barely runny. DO NOT OVERCOOK. Remove from pan and set aside.
  • Spread a strip of sour cream (about 1 Tbsp) in the center of each tortilla. Top each tortilla with ⅙ of the cooked eggs, ⅙th of sausage mixture, cut avocado, and 1-2 Tbsp pico de gallo.
  • Roll the burrito from top to bottom, folding the edges in tightly when you get to the center.
  • Repeat with remaining burritos.
  • Heat a large saute pan over medium heat and add 2 Tbsp oil. Once oil is hot, transfer burritos to the pan, folded-side-down and cook without turning until bottom is golden brown. Cook all sides until golden brown (about 2 min per side), adding remaining oil as needed.

Assembly

  • Place cooked burrito off-center on plate and ladle 2 ounces of queso over the middle. Garnish with additional pico de gallo, avocado, sour cream, and cilantro leaves