♥ 1/2 red bell pepper, chopped
♥ 2 Yukon gold potatoes, cut into bite-sized pieces
♥ 4 large eggs
♥ 1/3 cup half-and-half
♥ salt and pepper to taste
♥ 2 tablespoons butter or olive oil
♥ 1/4 cup shredded cheese, any kind
♥ 4 burrito-sized flour tortillas
Instructions
STEP 1
♥ Heat a large skillet over medium heat. Add chorizo, poblano pepper, onions, and red bell pepper. Cook until vegetables are tender, 5 to 7 minutes. Remove skillet from heat.
STEP 2
♥ In a microwave-safe bowl, cook potatoes with a small amount of water until fork tender, 7 to 10 minutes, stirring halfway through; drain. Stir potatoes into chorizo mixture.
STEP 3
♥ Meanwhile, whisk eggs, half-and-half, salt, and pepper together in a large bowl.
STEP 4
♥ Heat butter in a skillet over medium heat. Add egg mixture and scramble until eggs are cooked, about 3 minutes. Remove eggs from heat. Fold in cheese.
STEP 5
♥ Spoon chorizo mixture in a line across the middle of a tortilla, then add a layer of scrambled eggs. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito.
