Chipotle Pepper Breakfast Burritos Food

CHIPOTLE VEGGIE BURRITOS

Steps:

• Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
• Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
• Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
• Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

CHIPOTLE MEATBALL BURRITOS

Steps:

• Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
• Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
• Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.

BREAKFAST BURRITOS

Steps:

• In large skillet, fry hash browns according to directions.
• Remove and set aside.
• In large bowl, beat eggs; add onions and green peppers.
• Pour in same skillet.
• Cook and stir until eggs set.
• Remove from heat.
• Add hash browns and sausage. Mix gently.
• Place about 3/4 cup on each tortilla and top with 1/4 cup cheddar cheese.
• Roll up and place on ungreased baking sheet.
• Bake at 350°F for 15-20 minutes or until heated through. Serve with salsa.

CHIPOTLE PEPPER BREAKFAST BURRITOS

Steps:

• Heat frying pan (preferably non-stick) on medium heat.
• Add small amount of butter (1/2 tsp) to heated skillet.
• Chop Whole Chipotle Peppers covered in Adobo sauce into small pieces (Optional:remove seeds if you don't want as much spiciness).
• Add chopped peppers to heated butter and allow to fry for several minutes.
• Slice olives and add to pan.
• Crack all eggs into bowl and use fork to scramble them thoroughly.
• Add scrambled raw eggs to pan.
• Cook all added ingredients turning every minute or so until eggs are partially done, then add all remaining ingredients.
• Allow everything to cook to desired taste and texture, then place in a warm tortilla and enjoy.