Recipe courtesy of Joey Altman
Rancho Viejo Breakfast Burritos
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 823
- Total Fat
- 33
- Saturated Fat
- 12
- Carbohydrates
- 100
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 31
- Cholesterol
- 345
- Sodium
- 1678
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
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
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.