Cream Cheese Chorizo Brunch Burritos Recipes

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CHORIZO BREAKFAST BURRITOS



Chorizo Breakfast Burritos image

A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!

Provided by BARB75

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 4

Number Of Ingredients 7

cooking spray
¾ pound chorizo sausage, casings removed and crumbled
½ cup chopped red onion
1 green chile pepper, seeded and diced
4 eggs
4 flour tortillas
1 cup shredded Cheddar cheese

Steps:

  • Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
  • Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
  • Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 g

CREAM CHEESE & CHORIZO BRUNCH BURRITOS



Cream Cheese & Chorizo Brunch Burritos image

Stuffed with eggs, chorizo, onions and cheeses, these hearty brunch burritos are a great choice for the busy day ahead.

Provided by My Food and Family

Categories     Breakfast Eggs

Time 20m

Yield 6 servings

Number Of Ingredients 8

8 eggs
1/3 cup milk
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
2 Tbsp. butter or margarine
4 KRAFT Singles, chopped
1 cup cooked Mexican chorizo
1 tsp. chopped onions
6 flour tortillas (6 inch)

Steps:

  • Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
  • Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in Singles, chorizo and onions; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
  • Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.

Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 305 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g

BREAKFAST BURRITOS WITH CHORIZO



Breakfast Burritos with Chorizo image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 medium tomatillos (about 4 ounces), husked and rinsed
1 jalapeno pepper (remove seeds for less heat)
1 small red onion, quartered
2 cups roughly chopped fresh cilantro (leaves and tender stems)
Juice of 1 lime
Kosher salt and freshly ground pepper
4 ounces dried chorizo, thinly sliced
3 1/2 cups frozen shredded or diced hash brown potatoes (about 1 pound)
4 large eggs, lightly beaten
1 16-ounce can low-sodium refried beans
4 10-inch flour tortillas, warmed
1 cup shredded mozzarella cheese (about 4 ounces)

Steps:

  • Preheat the broiler. Put the tomatillos, jalapeno and red onion on a baking sheet and broil, turning once, until tender and charred in spots, about 10 minutes. Transfer the vegetables to a blender and add the cilantro, lime juice, 1/4 cup water, 3/4 teaspoon salt and a few grinds of pepper; puree until smooth.
  • Meanwhile, cook the chorizo in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 2 minutes. Remove to a large bowl with a slotted spoon. Add the potatoes to the drippings in the skillet; cover and cook, stirring halfway through, until golden brown and warmed through, 8 to 10 minutes. Add to the bowl with the chorizo and stir.
  • Add the eggs to the skillet and cook over medium heat, stirring, until scrambled, about 1 minute. Transfer to a bowl and cover. Wipe out the skillet and add the beans; warm through. Season with salt and pepper. Spread the beans in the center of each tortilla and top with the potatoes, chorizo, eggs and cheese. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll up. Serve with the tomatillo salsa.

Nutrition Facts : Calories 710, Fat 30 grams, SaturatedFat 11 grams, Cholesterol 233 milligrams, Sodium 1780 milligrams, Carbohydrate 78 grams, Fiber 10 grams, Protein 34 grams, Sugar 6 grams

HOUSEMADE CHORIZO BREAKFAST BURRITOS



Housemade Chorizo Breakfast Burritos image

Provided by Eric Greenspan

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 23

2 tablespoons lard
2 teaspoons achiote
1 teaspoon chili powder
1 teaspoon cumin seeds, toasted
1 jalapeno, seeded and chopped
Leaves from 1 bunch fresh oregano
1 pound ground pork
1 red onion, sliced thin
8 large eggs
1 pound shredded Cheddar
1 pound tomatillos, diced
Cloves from 2 heads garlic
1 red onion, sliced
1 1/2 ounces lime juice
4 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons white vinegar
2 russet potatoes
Kosher salt
About 2 1/2 cups vegetable oil
One 15.5-ounce can black beans, rinsed and drained
2 tablespoons lard
Four 12-inch flour tortillas

Steps:

  • For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds, jalapeno and oregano and toast until fragrant, about 2 minutes. Cool slightly, then add to the pork in a bowl and mix well.
  • Heat a cast-iron skillet over medium-high heat and brown the seasoned pork, stirring often, 5 to 7 minutes. Remove the pork, reserving the pork fat in the skillet.
  • Add the red onion to the skillet and adjust the heat to medium. Cook until soft and lightly caramelized, 6 to 8 minutes. Add the pork back to the pan, followed by the eggs. Scramble the eggs into the "chorizo," then add the cheese and mix thoroughly until melted. Set aside.
  • For the tomatillo sauce: Preheat the oven to 450 degrees F.
  • Toss the tomatillos, garlic, onion, lime juice, half of the oil and a pinch of salt in a mixing bowl, then transfer to a rimmed baking sheet and roast until tender and charred, about 20 minutes. Add to a blender along with the vinegar, remaining 2 tablespoons oil and a pinch of salt. Blend until smooth, then set aside.
  • For the potatoes: Dice the potatoes into 1-inch cubes. Bring a medium pot of salted water to a boil, then add the potatoes and cook until almost fork-tender, about 7 minutes. Drain and set aside to cool slightly.
  • Meanwhile, clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat 1 1/2 inches vegetable oil to 375 degrees F.
  • Fry the potatoes until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.
  • For the refried beans: Meanwhile, puree the black beans and lard in a food processor until smooth. Heat in a saucepan until warm.
  • Heat the tortillas in a hot dry skillet or directly over a flame until pliable. Place a spoonful of the beans on each tortilla, then cover with the potatoes, then egg-chorizo mixture. Drizzle some the tomatillo sauce on top. Roll and serve.

BURRITOS WITH MEXICAN CHORIZO AND POTATOES



Burritos with Mexican Chorizo and Potatoes image

Great for busy schedules! Spicy Mexican chorizo gets wrapped up burrito-style with onion, garlic, and potatoes. My family likes to top these with sour cream to offset the heat.

Provided by Lumielle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 6

12 ounces Mexican chorizo, crumbled
1 medium onion, chopped
2 large potatoes, peeled and cut into small cubes
¼ cup water
1 clove garlic, crushed
8 flour tortillas, warmed

Steps:

  • Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.

Nutrition Facts : Calories 354 calories, Carbohydrate 45.7 g, Cholesterol 36.4 mg, Fat 13.1 g, Fiber 3.9 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 574.8 mg, Sugar 1.3 g

TEX-MEX BEEF AND CHORIZO BURRITOS



Tex-Mex Beef and Chorizo Burritos image

The original Tex-Mex (Texas-Mexican) wrap sandwich. This filling pairs ground beef with chorizo, a garlicky Mexican sausage made with pork and flavored with herbs, spices and chiles, available fresh or smoked. Easy and very, very good! From Ladies Home Journal.

Provided by BecR2400

Categories     Lunch/Snacks

Time 52m

Yield 4 burritos

Number Of Ingredients 13

3/4 lb lean ground beef
1/2 lb fresh or smoked chorizo sausage, diced
2 small anaheim chilies, seeded and chopped (New Mexico)
1 medium onion, chopped
1 1/2 teaspoons olive oil
1/2 lb potato, diced
2 garlic cloves, finely chopped
3 plum tomatoes, diced
1/2 teaspoon Mexican oregano, crumbled
1/4 teaspoon salt
4 burrito-size flour tortillas, warmed
salsa verde (optional)
sour cream (optional)

Steps:

  • Heat 12-inch nonstick skillet over medium-high heat.
  • Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
  • Transfer with slotted spoon to medium bowl.
  • Drain all but 1 tablespoon drippings from skillet.
  • Add chiles, onion and oil; cook 3 minutes.
  • Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
  • Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
  • Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
  • Cook 3 to 5 minutes more, until thick.
  • Return beef mixture to skillet and heat through, 1 to 2 minutes more.
  • Divide and spoon filling down center of each tortilla.
  • Fold in sides and roll up.
  • Serve burritos with salsa verde and sour cream, if desired.
  • Makes 4 burritos.

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