Breakfast Burritos with Hispanic-Style Cheese and Chorizo Sauce Recipe | Yummly

Breakfast Burritos With Hispanic-Style Cheese and Chorizo Sauce

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A hearty breakfast that can be served with fresh fruit salad.


  • 2 tablespoons olive oil
  • 1 1/2 cups hash brown potatoes (refrigerated, shredded)
  • 1/2 cup onion (chopped)
  • 4 ounces diced green chiles (canned, drained)
  • 6 tortillas (10-Inch, plain or flavored)
  • 8 eggs
  • 3/4 cup Wisconsin Queso Quesadilla Cheese (shredded)
  • 1 tablespoon fresh cilantro (snipped)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup cotija cheese (Wisconsin, shredded)
  • 8 ounces chorizo (browned and drained)
  • 2 small tomatoes (peeled and finely chopped)
  • 3 ounces tomato paste (1/2 of a 6-oz can)
  • 1/2 cup onion (finely chopped)
  • 1/4 cup water
  • 1 jalapeno chile (seeded and finely chopped)
  • 2 tablespoons cilantro (chopped)
  • 2 cloves garlic (crushed)
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    1. Preheat oven to 350°F.
    2. In a 10-inch nonstick ovenproof skillet, heat olive oil. Add potatoes and onion. Cook, stirring occasionally, about 10 minutes or until potatoes are golden. Stir in diced green chiles.
    3. Stack tortillas and wrap tightly in foil. Heat in preheated oven for 10 minutes to soften.
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