Market Breakfast Burrito
Served at Pepper Place Market
Every Saturday May to September
Chef Franklin Biggs
Chefs Chris and Laura Zapalowski
Makes 6 large burritos
6 12 inch flour tortillas
12 eggs, scrambled, or baked until lightly set.
½ cup sour cream
3 baking potatoes, peeled and diced
1 med onion, peeled, diced
¼ cup olive oil blend
1 cup diced green chilis (canned are fine)
2 cups shredded cheddar cheese
2 TB roasted garlic, chopped
to taste salt, pepper, Mrs. Dash seasoning
as needed fresh pico de gallo salsa, hot sauce
we serve our own chipotle adobo sauce also.
Gently boil diced potatoes in water. Cool. Drain
Saute onions in olive oil. Cool.
Season potatoes with salt, pepper, Mrs. Dash and garlic.
Mix with sauteed onions. Reserve.
Mix scrambled eggs with sour cream, and season to taste.
Lay out tortillas and divide egg mixture, potato mixture, cheese and green chiles.
Rollup, closing the ends and wrap in parchment paper or foil.
Heat through until all is hot.
Serve with each guest serving themselves with their desired condiments.
Chipotle Adobo sauce
1 can chipotle chiles in adobo
2 cup prepared tomato sauce
2 cups roasted red peppers, peeled, fresh or canned
to taste salt and pepper
Place all ingredients in blender and puree.
GDA Cooking - May 14, 2010