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Chicken Chorizo Breakfast Burrito

Chicken Chorizo Breakfast Burrito – - Recipe

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Ingredients per serving

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Cooking the chicken

Preparing the guacamole

  • Avocados 2.0 each
  • ½ cup onion (minced)
  • ½ cup cilantro (minced)
  • Lime juice 2.0 Tbsp
  • ½ teaspoon salt

Preparing the salsa

  • 3 roma tomatoes (diced)
  • ½ cup onion (diced)
  • ½ cup cilantro (minced)
  • Lime juice 1.0 Tbsp
  • Olive oil 1.0 Tbsp
  • ½ teaspoon salt

Assembling the burrito

  • Flour tortillas 10.0 each
  • Yukon Gold potatoes, medium diced 1.0 lb
  • Vegetable oil 1.0 Tbsp
  • ½ teaspoon salt
  • Large eggs, beaten 10.0 each
  • Butter 2.0 Tbsp
  • 2 ½ cups shredded pepper jack cheese
  • Sour cream 1.0 cup

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Preparation

  1. Cooking the chicken

    10 minutes
    • Heat a large cast iron pan over medium-high heat. Add the vegetable oil, ground chicken, all the spices, and Knorr Professional Caldo de Pollo. Cook for 6–8 minutes, or until well browned. Mix well using a wooden spatula to break up the chicken. Set aside.

  2. Preparing the guacamole

    • In a small bowl, mash the avocado and mix in the remaining ingredients. Set aside.

  3. Preparing the salsa

    • In a small bowl, mix together all the salsa ingredients. Set aside.

  4. Assembling the burrito

    • Preheat the oven to 400 degrees Fahrenheit. Toss the diced potatoes with vegetable oil and salt on a sheet pan. Roast for 30 minutes, or until the potatoes are well browned and tender.
    • Heat a non-stick pan over medium heat. Melt the butter and add the beaten eggs, cooking until set and firm, about 4–5 minutes.
    • Assemble the burritos by layering the shredded pepper jack cheese, scrambled eggs, potatoes, chicken chorizo, guacamole, and salsa on the flour tortillas. Wrap tightly.
    • Heat a clean pan over medium-high heat and pan-fry the burritos for 1 minute on each side, or until golden brown. Serve with additional salsa and sour cream on the side.