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Flavorful Loaded Breakfast Burrito with Chorizo

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A quick and satisfying breakfast burrito packed with spicy Mexican chorizo, scrambled eggs, melted pepper jack cheese, and fresh veggies, wrapped in a warm flour tortilla.

Ingredients

Scale
  • 6 ounces Mexican-style fresh chorizo, casing removed
  • 4 large eggs, beaten
  • 1 cup shredded pepper jack cheese (about 100 grams)
  • 2–3 large flour tortillas (10–12 inches in diameter), warm
  • ½ cup diced bell peppers (red or green)
  • ½ cup finely chopped onion (yellow or white)
  • 2 cloves garlic, minced
  • 1 medium potato, diced into small cubes (optional)
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste
  • A small handful fresh cilantro, chopped (optional)
  • Salsa or hot sauce for serving

Instructions

  1. If using potatoes, parboil diced potatoes in salted water for about 5 minutes until just tender but not mushy. Drain well and set aside.
  2. Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add diced onions, bell peppers, and garlic. Cook for 3-4 minutes until softened and fragrant.
  3. Add chorizo to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. If using potatoes, add them now and let them crisp up with the chorizo and veggies. Drain excess fat with paper towels if too greasy.
  4. While the chorizo mixture is cooking, beat eggs in a bowl with a pinch of salt and pepper.
  5. Push the chorizo and veggies to one side of the pan and pour the eggs into the other side. Let sit for a few seconds, then gently stir, folding the eggs until softly scrambled but still moist, about 2-3 minutes.
  6. Mix the scrambled eggs with the chorizo mixture in the pan. Sprinkle shredded pepper jack cheese evenly on top. Cover the pan with a lid or foil for 1-2 minutes to let the cheese melt thoroughly.
  7. Warm the tortillas in a dry skillet for about 20 seconds per side or wrap in a damp towel and microwave for 15-20 seconds until pliable.
  8. Spoon the chorizo, egg, and cheese mixture evenly onto the center of each tortilla. Add fresh cilantro if desired and a spoonful of salsa or hot sauce.
  9. Fold in the sides of the tortilla, then roll tightly from one end to the other. For extra hold, toast the wrapped burrito back in the skillet for 1-2 minutes per side until golden and slightly crispy.
  10. Serve immediately, cut in half if desired.

Notes

If eggs cook too fast or dry out, lower heat and add a splash of milk before scrambling. Warming tortillas prevents cracking when rolling. Drain excess chorizo fat to avoid sogginess. Parboiling potatoes ensures even cooking and crisp texture. Cover pan to melt cheese thoroughly.

Nutrition

Keywords: breakfast burrito, chorizo, pepper jack cheese, loaded burrito, quick breakfast, spicy breakfast, Mexican breakfast

Find it online: https://cooksyla.com/flavorful-loaded-breakfast-burrito-with-chorizo-easy-recipe-to-make-at-home/