Colorado's Best Green Chile Breakfast Burrito

Loretta Small Recipe

By Loretta Small lorettasmallville

I was raised with a family of 11 and food was mostly Mexican every day. Fat in cooking was not an issue years ago. Later on with my own family of three sons who wanted to stay fit and just plain feel good, I chose to still cook their favorite Mexican dishes, in a healthier manner though. I make my own whole wheat tortillas used in this recipe which I will soon post. Because of the time it takes to make my homemade green chili normally used in this recipe I opted to suggest using your favorite store bought. The cheese used is normally what I make with goats milk from the goats I raise. But I realize not everyone has a goat in the backyard haha! Since many Grocer's are realizing many people are making healthier choices nowadays it's great they are being accommodating. This recipe really is quick and stays with a person to lunchtime because it is healthy and hardy and just plain delicious . A good way to get the day started.


Recipe Rating:
 1 Rating
Serves:
2
Prep Time:
Cook Time:

Ingredients

1 c
low fat cheddar cheese, shredded
2 small
scrambled eggs (egg whites only if preferred)
1 c
oreida hashed browns (warmed up) or (leftover boiled potatoes diced)
1 bottle
your favorite jar of green chile (warmed up)
2 large
whole wheat tortillas (warmed up)
2 tsp
tofutti sour cream (health food store)
1 c
chicken or goat chorizo (boiled and drained to get rid of most of the grease)

Directions

1
I like to warm everything, have green chili put aside and simmering. I also set aside the cheese and sour cream. The rest of the ingredients are spooned onto the two tortillas that I placed on medium open flame for five seconds on each side. This softens them and helps them to roll up easier. Roll up, sprinkle cheese on each burrito. Smother with the hot green chile. Top with a dollop of sour cream. For on the go, Put everything in the tortilla! Enjoy!