I was inspired to develop this recipe after having something similar for breakfast at Giraffe earlier this year before a flight (to Istanbul, where the food is amazing – you can read about it in my post Istanbul Eats). I’ve never eaten at Giraffe before and I was impressed with the varied menu and use of lots of different flavours. A few weeks ago I created my own brunch burrito which was a bit fiddly, but even though I say so myself (and my husband agreed), very tasty.
For two people you will need:
- Jar of chipotle paste (I would recommend Discovery as this has over 50% chipotle peppers in, unlike some which have as little as 10%)
- 2 tortilla wraps
- 4 eggs
- Approx 100g chorizo (from my previous blogs you’ll know I highly rate Unearthed chorizo as it contains no nasty nitrates)
- 10 sliced jalapenos
- 4 medium tomatoes
- 1 red onion
- 1 avocado
- Handful coriander
- 4 slices Monteray Jack cheese
- Knob of butter
What to do:
- Make your scrambled eggs in any way you choose. I personally use a microwave to make my scrambled eggs as I got fed up of spending ages scrubbing burnt egg off the bottom of my saucepans. Once it’s cooked, set it to one side. Pre-heat the oven to 160 deg C/325 deg F/gas mark 3.
- Chop the tomatoes, onion and avocado into pieces (these will make your salsa so leave them as chunky or as fine as suits you). Finely chop the coriander and the jalapenos.
- Cube the chorizo and dry fry in a frying pan for a few minutes, until the lovely oils are released. Add in the scrambled egg and mix. Add in the chopped jalapenos and stir for several minutes until heated, then turn off the heat.
- Spread each of the tortillas with a generous portion of chipotle paste. If you like things milder, you can just use a thin layer. Spoon half of the egg and chorizo mix into the middle of the tortilla and fold the edges over to create a wrap. Repeat with the other tortilla then transfer them to a baking tray.
- Add two slices of Monteray Jack to each tortilla, these will help keep the edges together as well. Bake in the oven for 8-10 minutes, keeping an eye on them to make sure they don’t burn but the cheese turns nice and gooey.
- While the burritos are in the oven, fry up the salsa. Melt the butter in a pan and add the onions first, frying for a minute or two until translucent. Add the tomatoes and coriander and fry for 3-4 minutes more. Finally add the avocado and stir in for 1 minute before removing the pan from the heat.
- Use a fish slice or a spatula to lift the cooked burritos onto two plates. Top with the salsa and eat away.