Francine Lizotte


Packed with great ingredients along with a little heat, this flavorful dish is sure to wake up your taste buds...


☆☆☆☆☆ 0 votes

6 tortillas
10 Min
20 Min
Sandwich Press



  • 1 c
    avocado, diced
  • 1 Tbsp
    freshly squeezed lime juice
  • 1/3 c
    roma tomato, seeded and diced
  • 1/4 c
    red onions, chopped
  • 1/4 c
    fresh cilantro, chopped
  • 1/4 tsp
    ground cumin
  • 1/8 tsp
    ground himalayan sea salt

  • 1 lb
    chorizo sausage, casings removed
  • 2 Tbsp
  • 3/4 c
    poblano peppers, diced
  • 3/4 c
    red peppers, diced
  • 6 large
    free-run eggs, beaten
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 4-5 dash(es)
    hot sauce of your choice
  • 1 1/2 c
    monterey jack jalapeño cheese, shredded
  • 6 large
    flour tortillas
  • 1 Tbsp
    clarified butter



  1. To make the salsa, combine all the ingredients in a small bowl; gently stir and set aside.
  2. In a medium skillet over medium heat, add chorizo and cook until browned, stirring often, about 7 to 8 minutes. Remove meat with a slotted spoon and transfer to a plate lined with paper towel; set aside
  3. In another skillet over medium heat, add butter and when melted and sizzling, add peppers; sauté until almost soft, about 3 minutes. Add beaten eggs and season with black pepper and hot sauce. Cook a minute before adding cheese; stir until melted and eggs cooked, about 2 minutes.
  4. Spoon egg mixture in the middle on each tortilla followed with chorizo and then salsa. Fold in the sides and roll over, keeping in tight.
  5. Using a panini press, brush the bottom with clarified butter over medium heat. When hot, place burritos, seam side down, and cover with the lid. Cook them until golden brown, about 2 ½ to 3 minutes. Flip them over, place lid on top and cook for another 2 minutes or until golden brown. Serve immediately. Makes 4 burritos
  6. To view this recipe on YouTube, click on this link >>>>

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