- 1 tablespoon olive oil
- 1 pound crumbled chorizo sausage
- 1 poblano pepper, stemmed, seeded and sliced into 1/4-inch strips
- 2 tablespoons unsalted butter
- 6 large eggs
- 3 tablespoons heavy cream
- 1/4 teaspoon Essence, recipe follows
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 8 (12-inch) flour tortillas, lightly toasted and kept warm until ready to use
- 1 cup Monterey Jack cheese, divided
- 2 cups cooked black beans, divided
- 2 cups cooked yellow rice, divided
- 1 cup sour cream, divided
- Salsa, recipe follows
- 1/2 cup pickled jalapenos, for serving
Preheat the oven to 200 degrees F.
Set a 10-inch nonstick saute pan over medium heat and add the olive oil and once hot, place the sausage in the pan. Cook the sausage until most of the fat has rendered and the sausage is no longer pink, about 4 to 5 minutes. Once cooked, remove the sausage (leaving as much of the oil in the pan as possible), and set aside until ready to use. Return the pan to the heat and add the pepper. Saute the pepper until soft, about 4 to 6 minutes. Remove the pepper from the pan and set aside until ready to use.
Return the pan to the stove and add the butter. In a medium bowl, combine the eggs, heavy cream, Essence, salt and pepper. Whisk thoroughly to combine all of the ingredients. Once the butter stops foaming, add the egg mixture to the pan and cook, stirring occasionally using a rubber spatula. Scrape the bottom of the pan and fold the cooked egg over itself. Cook the eggs for about 2 minutes and remove from the heat.
To assemble the burritos, place 1/8 of the egg on the bottom 1/3 of a warmed tortilla. Top with an 1/8 of the sausage, followed with 2 tablespoons of cheese, 1/4 cup of the black beans, and 1/4 cup of the yellow rice. Top with 2 tablespoons of the sour cream and roll the burrito from the bottom up and rest in an oven-proof casserole dish with the seam down. Place the casserole in the oven. Continue with the remaining tortillas and place them in the casserole as well, to keep warm.
Serve the burritos with the salsa, and pickled jalapenos.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
- 4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
- 3/4 cup chopped white onions
- 5 teaspoons minced garlic
- 4 serrano peppers, stems and seeds removed, minced
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
Combine all the ingredients and stir well. Let salsa sit for 30 minutes for the flavors to blend.
Yield: about 3 cups