Rancho Viejo Breakfast Burritos

Name: Rancho Viejo Breakfast Burritos
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 poblano chiles, made into rajas; 2 tablespoons butter; 8 eggs; 4 scallions, sliced thin; 3 ounces fresh goat cheese; 16 medium flour tortillas, warmed

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Total: 55 min

Prep: 25 min
Cook: 30 min

Yield: 4 servings

Total: 55 min

Prep: 25 min
Cook: 30 min

Yield: 4 servings

Ingredients

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2 poblano chiles, made into rajas

2 tablespoons butter

8 eggs

4 scallions, sliced thin

3 ounces fresh goat cheese

16 medium flour tortillas, warmed

Directions

To make the rajas: Place the poblano chiles over an open flame or under a broiler and char all sides. When charred, remove from fire and place in a plastic bag for 20 minutes. Remove the chiles from the bag and scrape off the charred skin with a knife or rub with a towel to remove the skin. Cut a slit down the side of the pepper and remove the seeds and veins. Slice the remainder of the pepper into 1/2-inch thick strips. Break the eggs into a mixing bowl and lightly beat with a whisk or fork. In a non-stick skillet melt butter and add the rajas. Saute for about 1 minute and add the eggs. Stir the eggs for about 1 minute, until they begin to firm up and add the scallions and goat cheese. Continue stirring until eggs are cooked to your liking. Serve inside warm flour tortillas.