Name: Cheesy Chorizo Breakfast Burritos
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 servings
Ingredients: 1/2 cup finely diced mango (about 3 ounces); 1/2 cup finely diced pineapple (about 3 ounces); 1/4 cup packed fresh cilantro leaves, chopped; 1/4 cup finely diced red onion (about 1 ounce); 1/2 jalapeño, seeded (optional) and finely diced (about 2 tablespoons); Juice of 1 lime (about 2 tablespoons); Kosher salt; 1 teaspoon olive oil; 2 chicken chorizo sausages, diced (about 4 ounces); 1 cup baby kale (about 1 ounce); 1 cup baby spinach (about 1 ounce); 4 large eggs, lightly beaten; 1 cup shredded mozzarella (about 4 ounces); 2 large (burrito-size) spinach tortillas or wraps

Directions

Combine the mango, pineapple, cilantro, onions, jalapeños, lime juice and a pinch of salt in a medium bowl and set aside.
Heat the oil in a medium nonstick skillet over medium heat until shimmering. Add the chorizo and cook, stirring frequently, until browned and warmed through, about 5 minutes. Add the kale, spinach and 1/2 teaspoon salt. Cook, stirring frequently, until the greens wilt completely, and any excess moisture evaporates, about 5 minutes. Stir in the eggs and let sit until the bottom starts to set, about 1 minute. Drag the eggs from side to side with a spatula, letting them set on the bottom each time so that big curds form, 2 to 3 minutes. Once the eggs are no longer runny, turn off the heat.
Spread 1/2 cup mozzarella in the center of each tortilla. Microwave one at a time until the tortilla is warm and the cheese melts, 30 seconds. Divide the egg mixture between the tortillas and top each with 2 tablespoons of the fruit salsa. Fold in the sides of each tortilla and then roll them up to form compact burritos. Serve with the remaining fruit salsa on the side.

Cheesy Chorizo Breakfast Burritos

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