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Breakfast Burritos: (30 servings)
1 pound "Chorizo" (mexican sausage)
canned potatoes- equivalent of ~ 10 potatoes
3 large onions- equivalent of 2 cups chopped
6 large sweet peppers- equivalent of 2 cups chopped
3 cans (4 oz each) diced green chiles
30 10-inch flour tortillas
2 cups shredded Monterey Jack cheese
1 tsp salt
1/2 tsp pepper
margarine (for frying)
4 medium tomatoes
Salsa for 30 (some mild/ med/ hot)
Heat Dutch Oven (to warm up tortillas). Cook sausage in skillet till browned. In separate skillet cook potatoes, onion, peppers, ~10 minutes. Stack tortillas, wrap in foil, place in hot dutch oven to warm. In separate pot beat eggs, then add cheese, salt, pepper. Cook egg mixture in dutch oven or skillet until eggs are cooked but still moist. Spoon meat, potatoes, eggs, and chopped tomato onto tortillas and fold. Serve right away or place in dutch oven to warm and store. Serve with salsa and refried beans.
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