CALIFORNIA BREAKFAST BURRITOS
These are good for breakfast or brunch or a good snack! No meat in this, but feel free to add some if you like.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325*F.
- Wrap tortillas in foil and heat in oven for 5 to 10 minutes.
- In a medium nonstick skillet, heat oil over medium-high heat. Add green onions, chiles, tomato, salt and pepper; saute 4 minutes.
- Push mixture to side of pan.
- Sprinkle cheese over top of vegetable mixture.
- Add eggs and cayenne to skillet. Cook 1 to 2 minutes, stirring occasionally with spatula, until soft, creamy curds form.
- Stir vegetable mixture into eggs.
- Divide mixture among warm tortillas.
- Sprinkle with cilantro(or parsley),a tablespoon of salsa, and 2 tbls. cheese.
- Roll up tortillas. Enjoy!
Nutrition Facts : Calories 337.1, Fat 19.3, SaturatedFat 6.4, Cholesterol 434.1, Sodium 789.7, Carbohydrate 21.9, Fiber 2.2, Sugar 4.2, Protein 19
CALIFORNIA BREAKFAST BURRITO WITH CREAMY SALSA (AND FRENCH FRIES!)
California Breakfast Burritos are the best breakfast burritos you will ever have. period! They are loaded with crispy Mexican spiced french fries, cheesy bacon-eggs, rolled in a tortilla and toasted then smothered in Creamy Salsa. That's what makes a CALIFORNIA Breakfast Burrito. And it is irresistible. You can also customize your Breakfast Burritos and swap out the French Fries for roasted potatoes, tater tots or hash browns and sub the bacon for sausage. I've also included Make Ahead and Freezer Breakfast Burrito Instructions.
Provided by Jen
Categories Breakfast
Time 50m
Number Of Ingredients 27
Steps:
- Preheat oven to 400 degrees and line a baking sheet with aluminum foil; spray with non-stick cooking spray. Cut the potatoes into thin fries and toss with French fry ingredients in a large bowl until evenly coated. Spread potatoes evenly over prepared foil and bake for 20-25 minutes, or until tender, then broil fries until golden and crispy.
- Meanwhile, (working in 2 batches), lay bacon in a cool, large non-stick skillet. Heat over medium-low heat and cook, flipping occasionally until very crispy. Transfer to a plate lined with paper towels. Chop into bite-sized pieces when cooled. Drain all but 1 tablespoon grease from pan.
- Prepare salsa by mixing all of the salsa ingredients together. Store in the fridge.
- In the same bowl you mixed your fries (there will be some fry spice left), whisk together eggs, onions, bell peppers, green chiles, milk, salt, chili powder, pepper, and hot sauce. Add eggs to the now empty bacon skillet and cook over medium-low heat. When eggs are almost set, stir in cheese, tomatoes, cilantro and bacon and finish cooking eggs, 30 seconds or so - don't overcook!
- Assemble burritos by spreading some sour cream down the center of the tortilla then topping with eggs and French fries. For cheesier burritos (I HIGHLY recommend) top with desired amount of extra cheese. Roll tortillas up burrito style.
- To sear the burritos for a golden crunch: Heat 1/2 tablespoon oil in a non-stick skillet over medium heat and place half of the burritos seam side down in the skillet. Cook until golden brown, approximately 1-2 minutes, and then flip and cook other side until golden brown. Repeat with remaining burritos.
- Serve with creamy salsa OR salsa, sour cream, avocados/guacamole, pico de gallo and/or chopped tomatoes.
MACHACA BURRITOS
These go with Recipe #260124. Mmmmm! This is great stuff! Hope you enjoy! Most Machaca Burritos have green bell pepper in them, but this recipe doesn't have it--add it if you like, sliced and cook with the onions.
Provided by Miss Diggy
Categories Cheese
Time 20m
Yield 6 burritoes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet, and saute onions for 5 minutes.
- Add in meat and tomatoes and mix with the onions.
- Once heated through, break eggs over meat mixture and scramble together until done.
- Sprinkle cheese over Machaca mixture and let melt.
- Spoon mixture onto tortillas and fold and eat! You can use sour cream and salsa if you like, but we like it without!
Nutrition Facts : Calories 690.4, Fat 34.4, SaturatedFat 14, Cholesterol 592, Sodium 1051.7, Carbohydrate 61.9, Fiber 5.1, Sugar 6.8, Protein 32
CALIFORNIA BURRITO
Never heard of these until a surfer pal from San Diego introduced me to this culinary naughtiness. Pretty much a Mission street monster burrito where you replace the rice and beans with french fries.
Provided by Kana K.
Categories Steak
Time 3h20m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Combine the Cilantro, Lime Juice, Olive oil, Garlic, Jalapeno, salt and pepper in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
- Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge (*do not marinate overnight as the lime has begun the cevice process!).
- Cook the steak. Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove the steak from the marinade and season it on both sides (lightly) with salt and pepper. Cook the steak on the grill, flipping once, until the steak has reached your desired doneness. Once the steak has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the steak across the grain into thin slices.
- Cook and salt the fries in the oven according to package directions, we want the big soft poofy fries, not the small hard little ones.
- Warm the tortilla and lay it out on a flat surface. Place your toppings from one edge of the tortilla about 2/3 of the way to the other edge. Steak, cheese, guac. sour cream and top with the french fries (or your prefference) Don't stack your pile more than 1-2 inches wide and an inch high. If you fill your burrito too full, you might not be able to seal it.
- Munch it!
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