Breakfast Burritos with fresh Pico De Gallo and Queso
Course Breakfast
Cuisine TexMex
Keyword MustangChef Summer Camp
Ingredients
For Pico de Gallo
3/4poundtomatoesdiced (1 1/2 cups)
1/3cupchopped cilantro
1/4cupdiced white onion
1small fresh jalapeño or serrano chilefinely chopped, including seeds, or more to taste
1tablespoonfreshly squeezed lime juiceor more to taste
1teaspoonkosher salt
For queso
12ouncesevaporated milk
1tablespooncornstarch
3/4lbwhite american cheesefinely chopped
4ouncesmozzarella cheeseshredded
2tablespoonscanned jalapenos or green chilieschopped
1teaspoonchili powder
½teaspoonground cumin
1/2teaspoonground nutmegoptional
1teaspoonred pepper flakes
1/4teaspoonsalt
1/4teaspoonblack pepper
For Burritos
6medium flour tortillas
1Tbspoil
8ozSausage
½small oniondiced
½cupblack beans canned beansdrained and rinsed
1Tbspbutter
6large Eggs
½cupSour Creamdivided
½small avocado4 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