Chicken Chorizo Breakfast Burrito

Name: Chicken Chorizo Breakfast Burrito
Yield: 10
Ingredients: 1.0lb Chicken, ground; 1.0Tbsp Vegetable oil; 1.0tsp Smoked paprika; 1.0tsp Cumin, ground; 2.0tsp Chili powder; 0.0 ½ teaspoon garlic powder; 0.0 ½ teaspoon onion powder; 0.0 ½ teaspoon ground coriander; 0.0 ½ teaspoon black pepper; 1.0tsp Knorr® Professional Caldo de Pollo 4.4lb. 4 pack; 2.0each Avocados; 0.0 ½ cup onion (minced); 0.0 ½ cup cilantro (minced); 2.0Tbsp Lime juice; 0.0 ½ teaspoon salt; 0.0 3 roma tomatoes (diced); 0.0 ½ cup onion (diced); 0.0 ½ cup cilantro (minced); 1.0Tbsp Lime juice; 1.0Tbsp Olive oil; 0.0 ½ teaspoon salt; 10.0each Flour tortillas; 1.0lb Yukon Gold potatoes, medium diced; 1.0Tbsp Vegetable oil; 0.0 ½ teaspoon salt; 10.0each Large eggs, beaten; 2.0Tbsp Butter; 0.0 2 ½ cups shredded pepper jack cheese; 1.0cup Sour cream

Chicken Chorizo Breakfast Burrito – - Recipe

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Cooking the chicken

Chicken, ground 1.0 lb
Vegetable oil 1.0 Tbsp
Smoked paprika 1.0 tsp
Cumin, ground 1.0 tsp
Chili powder 2.0 tsp
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground coriander
½ teaspoon black pepper
Knorr® Professional Caldo de Pollo 4.4lb. 4 pack 1.0 tsp
Knorr® Professional Caldo de Pollo 4.4lb. 4 pack
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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

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.
Preparing the guacamole
- In a small bowl, mash the avocado and mix in the remaining ingredients. Set aside.
Preparing the salsa
- In a small bowl, mix together all the salsa ingredients. Set aside.
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.