Spicy Chorizo & Egg Burrito Melts
JP CookingSpicy Chorizo & Egg Burrito Melts
Ingredients
For the Chorizo & Egg Filling
- 1/2 pound chorizo sausage, casing removed, crumbled
- 6 large eggs
- 2 tablespoons milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped, plus more for garnish
For Assembly & Melting
- 4 flour tortillas, 10-inch
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter, melted, or olive oil
- 1/2 cup salsa, for serving
- 1/2 cup sour cream, for serving
Instructions
- 1
In a large non-stick skillet over medium-high heat, add the crumbled chorizo sausage. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease and set the chorizo aside in a bowl.
⏱️ 7 min
- 2
While the chorizo cooks, whisk the large eggs with the milk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a medium bowl until well combined. This is going to be ¡otro nivel! of flavor.
⏱️ 3 min
- 3
Reduce the skillet heat to medium. Pour the egg mixture into the same skillet (no need to clean it, the chorizo flavor is a bonus!). Scramble the eggs until just set but still moist, about 3-4 minutes. Stir in the cooked chorizo and chopped fresh cilantro.
⏱️ 4 min
- 4
Now for the assembly! Lay out your flour tortillas. Sprinkle about 1/4 cup of the shredded Monterey Jack cheese evenly over each tortilla. This is your base for the ultimate cheese pull!
⏱️ 2 min
- 5
Divide the chorizo and egg mixture evenly among the four tortillas, placing it slightly off-center. Top the egg mixture with another generous sprinkle of Monterey Jack cheese and a little bit of the shredded cheddar cheese. This is your lluvia de queso!
⏱️ 2 min
- 6
Fold one side of the tortilla over the filling, then fold in the ends, and finally roll it up tightly into a burrito. Repeat with the remaining tortillas. Make sure they're nice and snug.
⏱️ 2 min
- 7
Heat a large non-stick pan or griddle over medium heat. Brush the burritos with melted butter or olive oil. Place the burritos seam-side down in the hot pan. Cook for 2-3 minutes per side, or until golden brown and crispy, and the cheese inside is gloriously melted. You want that perfect crunch!
⏱️ 8 min
- 8
Serve your super fácil y rápido Spicy Chorizo & Egg Burrito Melts immediately with salsa and sour cream on the side. Garnish with extra fresh cilantro if you like. ¡Disfruta!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
JP CookingSpicy Chorizo & Egg Burrito Melts
For the Chorizo & Egg Filling
- 1/2 pound chorizo sausage, casing removed, crumbled
- 6 large eggs
- 2 tablespoons milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped, plus more for garnish
For Assembly & Melting
- 4 flour tortillas, 10-inch
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter, melted, or olive oil
- 1/2 cup salsa, for serving
- 1/2 cup sour cream, for serving
Instructions
- 1
In a large non-stick skillet over medium-high heat, add the crumbled chorizo sausage. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease and set the chorizo aside in a bowl.
⏱️ 7 min - 2
While the chorizo cooks, whisk the large eggs with the milk, garlic powder, onion powder, smoked paprika, salt, and black pepper in a medium bowl until well combined. This is going to be ¡otro nivel! of flavor.
⏱️ 3 min - 3
Reduce the skillet heat to medium. Pour the egg mixture into the same skillet (no need to clean it, the chorizo flavor is a bonus!). Scramble the eggs until just set but still moist, about 3-4 minutes. Stir in the cooked chorizo and chopped fresh cilantro.
⏱️ 4 min - 4
Now for the assembly! Lay out your flour tortillas. Sprinkle about 1/4 cup of the shredded Monterey Jack cheese evenly over each tortilla. This is your base for the ultimate cheese pull!
⏱️ 2 min - 5
Divide the chorizo and egg mixture evenly among the four tortillas, placing it slightly off-center. Top the egg mixture with another generous sprinkle of Monterey Jack cheese and a little bit of the shredded cheddar cheese. This is your lluvia de queso!
⏱️ 2 min - 6
Fold one side of the tortilla over the filling, then fold in the ends, and finally roll it up tightly into a burrito. Repeat with the remaining tortillas. Make sure they're nice and snug.
⏱️ 2 min - 7
Heat a large non-stick pan or griddle over medium heat. Brush the burritos with melted butter or olive oil. Place the burritos seam-side down in the hot pan. Cook for 2-3 minutes per side, or until golden brown and crispy, and the cheese inside is gloriously melted. You want that perfect crunch!
⏱️ 8 min - 8
Serve your super fácil y rápido Spicy Chorizo & Egg Burrito Melts immediately with salsa and sour cream on the side. Garnish with extra fresh cilantro if you like. ¡Disfruta!
⏱️ 2 min