Scrambled Egg Burritos With Tex-Mex Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Rachael Ray Magazine recipe. Ingredients:
6 slices bacon, halved crosswise |
1/4 cup sour cream |
1 1/2 tablespoons chopped chipotle chiles in adobo |
1 (10 ounce) box frozen corn kernels, thawed |
1/2 red bell pepper, thinly sliced |
salt and pepper |
1/4 cup fresh cilantro leaves |
4 large eggs |
4 (8 inch) flour tortillas |
1/2 cup shredded cheddar cheese |
Directions:
1. In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Transfer to paper towels to drain; reserve the fat in a measuring cup.
2. In a small bowl, stir together the sour cream and 1 tablespoon chipotles.
3. In the skillet, heat 1 tablespoon reserved bacon fat over medium heat. Add the corn and bell pepper and cook until just heated through, 3 minutes; season with salt and pepper. Stir in the remaining 1/2 tablespoon chipotles and the cilantro. Transfer to a plate and set aside.
4. Wipe out the skillet with a paper towel, then heat 2 tablespoons reserved bacon fat over medium heat. Beat the eggs, season with salt and pepper and add to the skillet. Scramble until the eggs are just set, about 3 minutes. Transfer to a plate.
5. Place tortilla on a work surface and sprinkle 2 tablespoons cheese across the center. Top with one-quarter of the scrambled eggs, a dollop of the sour-cream mixture and 3 bacon pieces, pressing gently to flatten. Roll up burrito-style. Repeat with the remaining incredients.
6. Halve each burrito crosswise and serve with the Tex-Mex salad.
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