Chipotle Pepper Breakfast Burritos |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Came up with this recipe as a way to use up some leftover canned Chipotle Peppers in Adobo sauce. Everyone in my family enjoyed them as well. Try and rate! Ingredients:
1 dozen whole egg (organic) |
2 -4 whole chipotle chiles in adobo (canned, embasa brand work well, find in latin or mexican isle) |
1/2 cup black olives (sliced) |
butter, pan (for frying) |
1 cup organic fresh spinach (chopped) |
1/3 cup shredded mozzarella cheese or 1/3 cup cheddar cheese or 1/3 cup mexican cheese, etc |
paprika, for flavor |
salt and black pepper, for flavor |
6 whole wheat tortillas or 6 white tortillas |
salsa, for topping |
Directions:
1. Heat frying pan (preferably non-stick) on medium heat.
2. Add small amount of butter (1/2 tsp) to heated skillet.
3. Chop Whole Chipotle Peppers covered in Adobo sauce into small pieces (Optional:remove seeds if you don't want as much spiciness).
4. Add chopped peppers to heated butter and allow to fry for several minutes.
5. Slice olives and add to pan.
6. Crack all eggs into bowl and use fork to scramble them thoroughly.
7. Add scrambled raw eggs to pan.
8. Cook all added ingredients turning every minute or so until eggs are partially done, then add all remaining ingredients.
9. Allow everything to cook to desired taste and texture, then place in a warm tortilla and enjoy.
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